Homemade Shredded Hash Browns (2024)

Nothing starts the day off better than a full breakfast!

This recipe for homemade shredded hash browns is made with simple ingredients like grated potatoes, seasonings, and some eggs to bind it together.

This basic recipe will be a go-to, it is so easy to prepare, and the potatoes come out perfect every time!

Homemade Hash Browns

• These little hashbrown patties use ingredients you likely have on hand.
• Panfrying makes these extra crisp while finishing in the oven ensures perfect potatoes every time!
• As these are finished in the oven, it’s a great way to make hashbrowns for a crowd.
• They can be made ahead of time and they reheat well.
• Freeze them for quick breakfasts throughout the week.

Ingredients in Shredded Hashbrowns

Shredded potatoes, egg, and some seasonings are all you need to make homemade hashbrowns. The eggs help the patties hold together, without it we find they don’t hold together as well. You can skip it if you’d prefer.

The best potatoesfor hashbrowns are starchy potatoes like Russets, baking potatoes, or Idaho potatoes (avoid waxy potatoes). They have low moisture content, so they’re great for hashbrowns (andmashed potatoestoo)! I prefer to peel them, but you can skip that step if time is short.

Variations

Mix-ins: Crumbled sausage, shredded onion, cubes of ham, bacon pieces, avocados, diced bell peppers, jalapenos, or green chiles.

Toppings: Hashbrowns become the main dish when toppings are added! Try some sour cream, shredded cheese, salsa, guacamole, or ketchup!

How to Make Homemade Hashbrowns

In the recipe below, we panfry to crisp the outside and then finish the hashbrowns in the oven. This gives a crispy exterior with a tender potato center. We use this method with sweet potato hashbrowns as well.

1. Grate potatoes with a cheese grater. Rinse and soak for 5 minutes (per the recipe below).
2. Drain, squeeze dry, and toss with egg/seasoning.
3. Scoop portions of potatoes into a heated pan (cast iron is best!) and flatten with a spatula. Brown each side and then bake in the oven until the potatoes are tender throughout.

Serve with a slice of homemade quiche or a plate of freshly scrambled eggs or crispy oven bacon! Or replace the English muffin in eggs benedict with hashbrowns.

Tips for Crispy Hashbrowns

• Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
• When squeezing the water out of the hashbrowns, place a paper towel over the drained potatoes and press down or place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
• An egg is optional, but we find the potatoes hold together best this way.

If bacon is on the menu, cook the hashbrowns in the leftover grease for more flavor!

Storing Leftovers

Keep leftover hashbrowns in a covered container in the refrigerator for up to 3 days. Reheat them in an air fryer or under the broiler until they are crisp again. Add leftover hashbrowns to a can of soup for a quick and hearty meal.

Freeze cooked portions that are cooled in separate zippered bags with the date labeled on the outside for up to 4 weeks. For best results for reheating frozen hashbrowns, use the air fryer.

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