This crispy homemade hash browns recipe is made in a skillet with shredded fresh potatoes, scallions and seasonings for the perfect breakfast side dish to go with your morning eggs. Easy and delicious!
Crispy Hash Browns Recipe
I love hash browns, but hate when they lack flavor. Potatoes just don’t bring much to the table on their own, so they need to be jazzed up! A combination of salt, garlic powder, onion powder, paprika and chili powder give this homemade hash browns recipe the flavor that so many store-bought options lack. You can shred the potatoes with a box grater or use a food processor, then pan-fry them in just a bit of oil until they reach the perfect level of crispiness.
Why You’ll Love These Hash Browns
- Actually crispy. If your homemade hash browns always seem saturated with oil, pale, and limp, this hash brown recipe will be a game-changer.
- Full of flavor. No bland potatoes here! With a mix of spices and seasonings, these hash browns are bursting with savory flavor.
- Healthier than store-bought. Making this hash browns recipe from scratch is so much healthier than buying the frozen kind. I use just a little oil, and the cast iron skillet helps brown the edges.
What You’ll Need
Scroll down to the recipe card below for exact measurements.
- Russet potatoes – Leave the skin on; you’ll be grating them anyway, so it doesn’t really make a difference for flavor or color.
- Scallions – Separate the whites from the greens.
- All-purpose or gluten-free flour
- Egg – This isn’t a common ingredient for hash browns, but I like adding a beaten egg to help hold the hash browns together.
- Seasonings – Kosher salt, garlic powder, onion powder, chili powder, paprika, and black pepper.
- Olive oil spray
Can I Use Frozen Hash Browns for This Recipe?
Although I like fresh potatoes better because they have fewer additives, you can use frozen hash browns if you prefer. Let them thaw first, then squeeze out the excess liquid before mixing them with the rest of the ingredients.
How to Make Hash Browns
See the recipe card below for printable instructions.
- Prep the potatoes. Shred them in your food processor or by hand with a box grater. Rinse until the water runs clear, then drain, wrap in a towel, and squeeze out as much liquid as you can.
- Microwave the potatoes. Line a plate with 2 layers of paper towels and set the shredded potatoes on top. Microwave on high for 2 minutes.
- Mix in the other ingredients. Transfer the potato shreds to a bowl. Cool for a few minutes, then stir in the whites of the scallions, egg, flour, and seasonings.
- Heat the skillet. Set a cast iron skillet over medium or medium-low heat. Once it’s hot, spray it with oil and add the potatoes.
- Cook the hash browns. Arrange the hash browns in an even layers and cook for 7 to 8 minutes, or until browned on the bottom. Transfer to a plate, spray the skillet with additional oil, then cook the other side of the hash browns until browned and crispy.
- Serve. Cut the hash browns into wedges and serve with the scallion greens.
Tips and Variations
- Make sure the pan starts out hot. This makes the difference between soggy hash browns and crispy. A hot skillet will immediately start browning the shredded potatoes and help them crisp up; if it’s not hot enough, they’ll absorb the oil instead.
- Use a cast iron skillet. This type of pan retains heat very well, making it perfect for cooking hash browns evenly and giving them that crispy exterior.
- Add some cheese. If you like your hash browns cheesy, sprinkle shredded cheese over the top after you flip them.
- Make them spicy. If you like a little kick in your breakfast, add some cayenne pepper or hot sauce to this hash browns recipe.
- Serve with toppings. These hash browns are delicious on their own, but you can also top them with avocado, salsa, or sour cream, or serve them with ketchup or hot sauce.
What to Serve With Hash Browns
- Eggs. Whether scrambled, fried, poached, or boiled, eggs are a classic pairing with hash browns. Try these High-Protein Scrambled Eggs with Cottage Cheese.
- Pancakes or waffles. The sweetness of pancakes and waffles contrasts nicely with the savory hash browns. Or go with these savory Summer Squash and Chive Pancakes.
- Avocado toast. I love this Avocado Toast Egg-in-a-Hole recipe!
- Breakfast meats. Add some protein to your morning with Bacon in the Oven.
Proper Storage
Refrigerate: Store leftover hash browns in an airtight container in the refrigerator for up to 4 days. (I don’t recommend freezing this recipe because recipes that involve fresh potatoes tend to get mealy after being frozen.)
Reheat: Warm leftover hash browns in a skillet over medium heat until warmed through. You can also reheat them in a microwave, but they will not be as crispy.
More Potato Recipes
Hash Browns Recipe
Ingredients
- 2 medium russet potatoes, skin on, 7 ounces each
- 3 medium scallions, green and white separated, finely chopped
- 1/4 cup all-purpose or gluten-free flour
- 1 large egg, beaten
- 1 teaspoon kosher salt
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon chili powder
- 1/2 teaspoon paprika
- 1/8 teaspoon black pepper
- olive oil spray
Instructions
- Shred the potatoes in a food processor or with a box grater. Rinse shredded potatoes until water is clear, then drain and squeeze dry with a towel. Place shreds to a plate lined with 2 layers of paper towels. Cook in a microwave on high for 2 minutes.
- Transfer to a bowl, let it cool a few minutes then mix in the scallion whites, flour, egg, salt, garlic powder, onion powder, chili powder, paprika and black pepper until evenly distributed.
- Heat a cast iron skillet on medium to medium-low heat. When hot generously spray with oil, then add the potatoes in an even layer.
- Cook until nicely browned on the bottom, about 7 to 8 minutes. Slide onto a plate, spray the skillet again then place the other side into the skillet, cook until brown on the other side, about 7 to 8 minutes more. Garnish with scallion greens.
Of using frozen or refrigerated has browns how many ounces do u use
wondering if this could be put in the oven? I need to make this for a crowd so thought about doubling the recipe and putting in a glass dish and baking it? what do you think?
thanks
Margaret
I was wondering the same thing
quick, easy and healthy alternative. Delicious when you crave a ‘comfort food’ breakfast or snack.
Made this recipe tonight for our breakfast for dinner. I followed everything perfectly and used a large, heavy pan instead of a cast iron skillet. The hash browns came out perfectly crisp and had great flavor. I will definitely make this again! Husband approved.
I have loved every single Skinnytaste recipe but I was not a fan of this one. I suggest low heat the entire time and less paprika.
Delicious! My family wants me to make it again RIGHT NOW! I am not a fan of russet potatoes, so I used 14 oz of Yukon gold potatoes. I also used smoked salt. Also, I’m not a fan of the propellant in spray oil, and my Misto never worked, so I just used a little bit of olive oil with a tiny bit of butter (of course that changes the WW points). I think next time I will reduce the amount of flour so that it is less like a giant latke. Mmm, latkes. Maybe I will use this recipe to make them.
Do you think you could do everything other than the frying the night before?
Sure
Made it exactly. I would cut down on the flour and let the potatoes cool more before mixing. Turned out great and crispy. No trouble flipping as used a plate to invert. I used my stone skillet.
Delicious! I saw someone previously commented that they were not able to flip the potatoes without them getting stuck. I was VERY generous with my cooking spray and I used a regular frying pan with no problem! I will definitely be making these again. I plan to make to double the recipe when we have visitors over the holidays.
Gina – what size skillet is used for this recipe – 10” or 12”? I’m sure it will make a difference! Thanks!
10″
Can’t say I was crazy about this recipe. The addition of so much flour masked the taste of the potato. I think I prefer a recipe I have for German potato pancakes.
Qué harina puedo usar en la receta que sea gluten free?
GRacias
Bobs Red Mill or Cup4CUp
Can they be frozen after they are cooked?
I don’t see why not!
Love the idea of making homemade hashbrowns! 🙂
Can you brown the bottom, then put in the oven to brown the top?
Janice
I just finished making this and because of the comments about it sticking, I was extra careful and I’m happy to say it turned out amazing!
I sprayed a 10″ cast iron skillet liberally with olive oil spray (not the aerosol kind that comes out in a mist, but the non-aerosol kind which is more like regular olive oil). I let the potatoes cook for 7 minutes when the edges started browning and sticking to the edges of the pan. I loosened the edges with a spatula, inverted a dinner plate on the frying pan, and flipped the whole thing over. Voila! Came right out onto the plate as described.
Gina, this is so good! Will definitely make it again. Thank you for putting your heart into every recipe 🙂
Do you think you could shred and microwave, and then freeze them for later?
what should I use if I don’t have a cast iron skillet?
I made this this morning. I would cut back on the salt. I used 1 tsp of kosher….too salty for our taste. Perhaps my potatos were too small, Nice flavor otherwise.
I thought the same thing BUT when you add a couple of Sunnyvale side up eggs on top it actually is a perfect amount of flavor!
Silly question, I don’t own a cast iron skillet, I assume nothing changes with the cooking instructions, correct?
Correct, maybe the time, just make sure it browns.
can this be made with frozen hash browns?
I’d like to know the answer to this question too. I would be a time saver if frozen hash browns could be used.
Sure!
Is it chili pepper or chili powder? Thank you
Same question. Ingredients list says chili pepper. Directions say chili powder.
Powder, sorry! Fixed now.
Is the 7 oz measurement per potato or after the potatoes are grated please? Would love to make this tonight.
Per potato before
Yes, what size skillet was used please??
why do you choose to put in the microwave as just boiling the potatoes and letting cool then grate .
Both ways work
Can these be made without a cast iron skillet?
Sure a heavy skillet is fine
Great taste! The scallions on the top add a lot of flavor and aren’t just garnish. I had a difficult time with the potatoes sticking to the pan and “sliding off” as described. Next time I will make latke size patties.
What size skillet?
Can hash browns be made in air fryer? We don’t have one yet but I am trying to come up with our favorites that can be made in the air fryer to justify the expense and counter space.
I’ve done potatoes O’Brien in an air fryer so I would guess hash browns would work also.
Just made this recipe and thought it was okay. I didn’t have a cast iron pan so I just used a regular one which may be the reason why. They were not crispy at all, actually soggy and a little too spicy. Maybe next time I will try with the cast iron pan and use less paprika and chili powder.
This looked delicious but unfortunately the results did not pan out. I followed the recipe exactly and it was impossible to flip the potatoes and after 35 minutes of trying to get the potatoes crispy I just gave up. Love almost every recipe from Gina but this one just didn’t work out for me.
Did you use a heavy pan? Did you spray it generously with oil? Sounds like it stuck to you pan? To flip, put a plate on top and turn over. Then Slife onto the skillet.
Gina, we don’t have a microwave! Now what?
Boil potatoes, then grate
I dont have a microwave either! I actually didnt pre cook and they came out great! crunchy on the outside and soft on the inside.