Crispy, Golden Perfection: How to Make the Best Homemade Hashbrowns
There’s something truly satisfying about biting into a perfectly crispy, golden-brown hash brown. Homemade hash browns are a breakfast classic. They are easy to make and even better than the restaurant version.
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Ingredients
- potatoes use Moonlight, Agria, or Russet
- 1 tsp corn flour or cornstarch roughly per potato
- Salt and pepper to taste
- Optional: Garlic powder onion powder, smoked paprika
Instructions
- Grate the Potatoes – Wash, peel (optional), and grate the potatoes using a box grater or food processor. Place the grated potatoes into cold water while you are grating to keep them from oxidation.
- To Cook – Blanch the grated potatoes in boiling water for 2 minutes. Drain
- Remove Excess Moisture – Place grated potatoes in a clean kitchen towel or cheesecloth and squeeze out as much liquid as possible. This helps them get crispy.
- To Mix - Add the potatoes to a clean dry bowl add the corn flour and mix through. The potatoes should clump together when pressed together. Add extra corn flour until you can form a ball when pressed.If you want to add extra flavorings add them now.
- To Shape - Form into whichever shape hash browns you want. I used a round cookie cutter but you could use an egg ring as well. You can form the hash browns as thin or as thick as you like. I enjoyed the slightly thicker versions.Place the formed hash browns onto a baking paper-lined cookie sheet covered with cling film and flash freeze until frozen.
- Preheat the Pan – heat oil in a skillet over medium-high heat. Once the oil is up to heat, place the frozen hash browns and cook until crispy and tender on both sides. Alternately cook in an air fryer from frozen.
- Season & Serve – Sprinkle with salt, pepper, and any desired seasonings. Serve hot!