Homemade Crispy Hash Browns Recipe

These turned out great! I've never had much success with homemade hashbrowns, always because I have just tried frying up plain grated potatoes, and I thought I would look for an actual recipe that might yield something a bit more restaurant-quality. This recipe is definetly it! They weren't greasy at all, they held together perfectly, and they looked quite pretty when they were done cooking, too. Next time, I think I will add my salt & pepper, plus some extra spices, to the shredded potato and egg/flour mixture, just to give it a more intense flavor. This recipe is so easy that I will have no problems just making these hashbrowns from memory, eyeballing the flour and spices, etc. Highly recommended!!!

I can’t really give an accurate rating since I made some significant changes i.e. not as much flour, egg and oil. However one suggestion I would have is to drain and spin shredded potatoes in a salad spinner. Also if you don’t want to shred the potatoes you could chop them very fine.

So. Good. After wrapping the Yukon shreds in kitchen towels to extract as much water as possible, I added 1/4 t salt, 1/4 t Lawry’s seasoning salt, and substituted finely diced shallot for the onion. Oh, and lots of freshly ground pepper. These were the perfect foundation for over medium fried eggs. This recipe made the weekend rotation!

Awesome! I followed the suggestion to shred the zucchini first, mix it with double the salt, and drain it while prepping everything else. I also minced the onion with some garlic in a mini food processor and browned it before adding it back to the mixing bowl and cleaning the pan. Once mixed, I pan fried in a VERY SMALL AMOUNT of peanut OIL as other reviewers suggested. The result was my first latke ever. It didn't really resemble hash browns at all but that was just fine with us! Oh yeah and I only used about 2.5 Tbs of flour. Thank you for posting this recipe

I call this a 5* recipe, but I made some tweaks that I found suggested in the comments and it was soo good. Idk if it would turn out as amazing with the original recipe. I changed the flour for cornstarch, and pre fried the onions to remove some of the water content before adding them to the mix. I seasoned thoroughly with salt, pepper, garlic power, and once they were crispy and brown in the pan, I moved them to a baking sheet in the oven to stay crisp while I finished the batch, then I broke them into smaller chunks and melted cheese on them. The fried onion adds so much flavour, l think that was definitely the move. I used cornstarch instead of flour because other comments mentioned that improved the texture, and I agree, I think with flour the insides would be more mushy. The way I did it was better than restaurant quality, and everyone who ate it agreed. Worth the tweaks.

Fantastic hash brown recipe, tastes just like what you would get at a good diner! One tip if you're like me and have trouble flipping it within a skillet like this: use an oven safe skillet (I use my cast iron) and then instead of flipping, cook the first side for like 4 minutes instead of five and then broil it in the oven for a couple for a couple minutes. As long as you keep an eye on it, it crisps up REAL nice and you don't have to risk breaking it up

I'm feeling kind of dumb for not having considered adding binding agents to my shredded potatoes. I've been craving some Diner style breakfast and here I am. Very good recipe. I did not have an onion but since my potatoes were kind of smaller I had a bit more egg liquid than i wanted, so i opted for my dried onion flakes. I use a light drizzel of oil to coat the pan, less is more imo. At the very end i tossed a bit of butter in for some extra buttery flavor. A little goes a long way here. Some reviewers expressed adding their seasonings, salt and pepper to the potato mixture instead of at the end. My advice would be - Salt draws out water, adding salt to your raw potatoes could make them more wet and harder to cook. Also adding the pepper ahead of time could discolor the potatos during the cooking process. At the very least, i'd be mindful of adding salt precook. I took half my batch and added some italian seasoning and pepper paprika to it, and as expected, the spices burned before the potatoes got a good cook on them.

Delicious! I made them as individual "pancakes " and everyone loved them. I added salt and pepper to the mixture before cooking. While I didn't use the amount of oil called for, you definitely need to ensure there's enough oil that when you turn them, the other side is in oil, not in a dry pan. The oil also needs to be very hot when you put them in - they need to sizzle! They're easily reheated on a medium heat in a frying pan coated in cooking spray. I used them as a side with pork chops and apples but am also adding these to my brunch offerings. Great with sour cream and/or apple sauce.

I've been making hash browns for years, and this recipe makes no sense at all. Why wash the shredded potatoes? For one thing, the inside of a potato is already clean. And for another, you're washing away vital potato starch. There is no need for egg or flour--the hash browns hold together very well all by themselves if you simply skip washing the shredded potatoes.

We used red potatoes, spring onions and cheddar cheese with smoked paprika and it was delicious! I made double the amount fried them all and froze half to take camping and it worked really well. They didn't stick together completely but it didn't matter they still tasted good. When we used them camping we defrosted them and refried them with no oil in a non stick pan and they were lovely. Next time I am going to add mushrooms and diced tomatoes! Served with eggs and bacon, tasty!

Oh boy I have made this recipe a few times !! I have to say I add meat and then I cook it up in the waffle Maker !!! its awesome they are so yu!my crispy and easy to air fry for early am reheat!!! I freeze three or more at a time! add meat oh so yummy!!

Husband & son loved them. The recipe is a keeper.

Tasteless. I hesitated when the recipe said to rinse the potatoes out meaning the starch until water is clear. The starch in the spud is what gives the spud its flavour. The last two I cooked I put in garlic to get flavour. I put salt and pepper in the mix and after they were cooked. Very bland. Useless. Waste the ingredients. Eggs are not cheap.

So simple but tastes fancy.

good test

Ready to try in a few hours

I added some extra spices to the mix for more flavour!

Absolutely brilliant recipe my family love them I added a 1/4 teaspoon of the following onion powder, garlic powder and smoked paprika to the mixture oh and I used 1 tablespoon of self raising flour and 1 tablespoon of cornflour instead of the plain flour as I didn't have any...I will be making these again and again♥️👌

I substitute potatoes for gourd and zucchini and added some spices. It turns out great

The best one I have ever made. So easy and delicious.