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These homemade hashbrowns are so crispy and delicious! Once you learn how to make hashbrowns from scratch, you’ll never want to eat the frozen ones ever again!
Hashbrowns are simply shredded potatoes that are pan-fried in oil in a thin layer until golden brown on both sides. Making your own hashbrowns from scratch is very easy, and homemade hashbrowns are so delicious!
All you need to make hashbrowns is potatoes and oil, plus salt and pepper for seasoning them! The simplest ingredients make the tastiest food!
If you have a potato or two in your pantry, you can be eating hot crispy hashbrowns in less than 30 minutes from now!
Homemade hashbrowns are so crunchy and tasty, they are 100 times better than frozen ones from the bag!
Once you try making these easy homemade hashbrowns, you’ll never want to eat the packaged ones ever again! My method of making hashbrowns is really easy and truly foolproof!
How To Make Hashbrowns
The first step of making hashbrowns is peeling the potatoes and shredding them. The easiest way to shred potatoes is to use the food processor fitted with a shredder disk as shown below (click here for the food processor model I recommend on Amazon). If you don’t have a food processor, you can shred the potatoes using the box grater.
Put peeled potatoes in a food processor and they will be perfectly shredded in seconds!
Next, heat the oil in a large non-stick frying pan. I do it before I start shredding the potatoes, so there is no delay in putting the shredded potatoes on a frying pan. Do not let shredded potatoes sit, as they start releasing their juices which would make hashbrowns soggy. For the crispiest hashbrowns, put the potatoes on the pre-heated frying pan right after shredding them.
You need a good non-stick pan, so the hashbrowns don’t stick (old scratched-up pan won’t work well). It’s like cooking eggs – truly non-stick pan is a requirement! Click here for a non-stick pan that I recommend on Amazon.
Shredded potatoes should form a thin layer on a frying pan, so hashbrowns cook through. Use 2 medium shredded potatoes and 2 tablespoons of oil per large 12-inch non-stick skillet. If you want to make more hashbrowns at once, just use 2 frying pans at the same time over 2 burners, or a large electric griddle.
Do not stir the hashbrowns, let them cook undisturbed until they are browned on the bottom. The picture below illustrates the browned potatoes on the bottom showing through. When your hashbrowns look like this, they are ready to be flipped.
Take a spatula and flip the hashbrowns over. I got lucky and was able to flip them all in one piece this time, but sometimes they tear and that’s perfectly OK :) They’ll taste the same regardless of whether they are in a one giant hashbrown pancake form or in many pieces!
Cook the hashbrowns on another side until they are brown and crispy on both sides, then remove from the frying pan, sprinkle with salt and pepper and serve immediately. Yummy yummy in my tummy!
If you like homemade hashbrowns, you will also like these easy recipes:
Easy Potato Pancakes – it’s like hashbrowns on steroids! Potatoes are shredded, mixed with grated onion, flour and egg, shaped into pancakes and pan-fried to perfection! If you like hashbrowns, you must try these amazing homemade potato pancakes!
Crispy Oven Baked Bacon – once you’ll try baking bacon in the oven, you’ll never make it any other way! It’s super crispy and there is no mess!
Easy Roasted Potatoes – these are the best oven roasted potatoes ever! So golden brown, crunchy and delicious!
Pan-Fried Breaded Chicken – super easy dinner that everyone loves! So tender and juicy, and the breaded coating is delicious!
Baked French Toast – puffy cinnamon french toast in a casserole form! Stick it in the oven and feed the crowd!
Crispy Homemade Hashbrowns
- 2 medium potatoes
- 2 tbsp vegetable oil
- Salt and pepper to taste
Recommended Kitchen Tools (click the links below to see the items used to make this recipe)
- Peel the potatoes and cut into quarters.
- Put the oil in a large 12-inch non-stick frying pan and heat over medium-high heat.
- While the frying pan is pre-heating, put potatoes in a food processor fitted with a shredder disk and shred them.
- Add the shredded potatoes to the frying pan right away (do not let them sit, otherwise they release juices and won't be as crispy). Spread the potatoes so they are on a frying pan in a single layer.
- Cook the hashbrowns on one side without stirring until the potatoes are brown at the bottom (approximately 5 minutes). When they are browned on the bottom, flip the hashbrowns with a spatula (if it doesn't flip in one piece, it's OK to flip it in sections). Cook the hashbrowns on another side until both sides are brown and crispy.
- Sprinkle the hashbrowns with salt and pepper to taste and serve immediately.