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Hash Brown Recipe

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These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.

These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.

Making them from scratch is so much healthier than buying the frozen kind, and here I use just a little oil, the cast iron skillet helps brown the edges.

These crisp, perfectly cooked hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.

These crisp, perfectly cooked hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs. These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.

I love hash browns, but hate when they lack flavor. Spices I am sure you already have in your spice rack like salt, garlic powder, onion powder, paprika and chili powder give these potatoes so much flavor. You can shred the potatoes with a box grater or use a food processor. If you use frozen, let them thaw, and squeeze excess liquid before mixing. Leftovers can be refrigerated and reheated for the week.

Hash Brown Recipe

3.67 from 12 votes
3
Cals:129
Protein:5
Carbs:25.5
Fat:1.5
These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.
Course: Breakfast, Brunch
Cuisine: American
These crisp, perfectly cooked homemade hash browns are made in a skillet, with shredded potatoes, scallions and seasoning for the perfect breakfast side dish to go with your morning eggs.
Prep: 10 mins
Cook: 20 mins
Total: 30 mins
Yield: 4 Servings
Serving Size: 1 /4 slice

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.

Last Step:

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Nutrition

Serving: 1 /4 slice, Calories: 129 kcal, Carbohydrates: 25.5 g, Protein: 5 g, Fat: 1.5 g, Saturated Fat: 0.5 g, Cholesterol: 46.5 mg, Sodium: 306 mg, Fiber: 2.5 g, Sugar: 1 g

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50 comments on “Hash Brown Recipe”

  1. 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

  2. quick, easy and healthy alternative. Delicious when you crave a ‘comfort food’ breakfast or snack. 

  3. 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.

  4. 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. 

  5. Avatar photo
    Mara Leppaluoto

    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. 

  6. 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. 

  7. Avatar photo
    Tina Gavlinski

    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.

  8. Gina – what size skillet is used for this recipe – 10” or 12”? I’m sure it will make a difference! Thanks!

  9. Avatar photo
    Lorraine Williams

    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.