Crispy Homemade Potato Hashbrowns
These crispy homemade potato hashbrowns are shredded, rinsed, seasoned, and pan-fried until golden with crisp edges and tender centers.
About This Recipe
Crispy hashbrowns start before the skillet. Rinsing the shredded potatoes removes excess starch, and squeezing out moisture helps the outside brown instead of steam.
A little cornstarch helps bind the shreds into patties with crisp edges, while the seasoning adds savory breakfast-style flavor.
Ingredients
- ✓3 large russet potatoes
- ✓6 tablespoons cornstarch
- ✓2 tablespoons vegetable oil, such as sunflower or rapeseed
- ✓1 teaspoon sea salt
- ✓1 teaspoon freshly ground black pepper
- ✓1 teaspoon sugar
- ✓1 teaspoon dry beef stock powder
Ingredient Notes
- Russet potatoes: Russets are starchy, which helps them crisp well after rinsing and drying.
- Cornstarch: Cornstarch helps bind the shreds and encourages a crisp exterior.
- Beef stock powder: This adds savory depth. Use vegetable bouillon powder if you prefer.
- Oil: A neutral oil handles the skillet heat without overpowering the potatoes.
Instructions
- 1
Peel the potatoes and shred them on the large holes of a box grater.
- 2
Place the shredded potatoes in cold water and swish until the water turns cloudy. Drain and rinse again if needed.
- 3
Press the potatoes in a strainer, then squeeze in a clean towel to remove as much moisture as possible.
- 4
Combine the dried potatoes with cornstarch, salt, pepper, sugar, and beef stock powder.
- 5
Form the mixture into thin rectangles or patties, pressing just firmly enough to hold together.
- 6
Heat oil in a nonstick skillet over medium-high heat. Cook the hashbrowns until deeply golden on both sides.
- 7
Transfer to a rack or paper towel-lined plate and serve hot while the edges are crisp.
Katy’s Kitchen Tips
- Use russets for the crispiest result.
- Keep patties thin so the centers cook before the outside burns.
- Avoid moving the hashbrowns too early; let a crust form first.
- Serve immediately, because hashbrowns soften as they sit.
Variations and Substitutions
- Onion hashbrowns: Add a little grated onion, but squeeze it dry too.
- Cheesy version: Sprinkle a small amount of cheddar on the patties after flipping.
- Vegetarian flavor: Use vegetable bouillon powder instead of beef stock powder.
- Spicy breakfast: Add a pinch of cayenne or smoked paprika.
What to Serve With Crispy Homemade Potato Hashbrowns
Serve with eggs, bacon, sausage, avocado, or as the crispy side for a breakfast plate.
Storage and Reheating
Hashbrowns are best fresh, but leftovers can be refrigerated for 2 days.
Reheat in a skillet or air fryer to bring back some crispness.
Common Mistakes to Avoid
- Leaving potatoes wet: Wet shreds steam instead of crisping.
- Making patties too thick: Thick hashbrowns brown outside before the center cooks.
- Flipping too soon: Wait until the bottom is golden and releases easily.
- Crowding the pan: Crowding lowers heat and softens the crust.
FAQ
Why are my hashbrowns soggy?
The potatoes likely held too much moisture or the pan was crowded.
Can I make hashbrowns ahead?
You can shape them ahead, but cook them close to serving for the best crispness.
Can I skip the beef stock powder?
Yes. Replace it with a little extra salt or vegetable bouillon powder.
What potatoes are best for hashbrowns?
Russet potatoes are the best choice for crisp shredded hashbrowns.
Nutrition Facts
- Serving Size: 1 serving
- Calories: 220 calories