Hash browns fit for a restaurant, done right. Perfect with ketchup and hot pepper sauce!
| Prep Time: | 20 mins |
| Cook Time: | 15 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 medium russet potatoes, shredded
- ½ medium onion, finely chopped
- ¼ cup all-purpose flour
- 1 egg
- 1 cup oil for frying, or as needed
- salt and pepper to taste
Instructions
- Gather all ingredients.
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- Rinse shredded potatoes until water is clear, then drain and squeeze dry.
- Place shreds in a bowl and mix in the onion, flour, and egg until evenly distributed.
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- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
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- Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
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- Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.
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- Serve hot and enjoy!
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- Serve these with a
- for your next brunch or breakfast.
Nutrition Facts
| Calories | 183 kcal |
| Carbohydrate | 26 g |
| Cholesterol | 47 mg |
| Dietary Fiber | 3 g |
| Protein | 5 g |
| Saturated Fat | 1 g |
| Sodium | 25 mg |
| Sugars | 2 g |
| Fat | 7 g |
| Unsaturated Fat | 0 g |
Reviews
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.
I don’t like wasting food but I had to throw this away.
It was okay would’ve preferred more flavour
I though they were to heavy and thick.
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!
I have been wanting to make homemade Hash Browns ever since I came back from the US… No one in Australia seems to offer these this way… So thank you very much, I am no Jamie Oliver in the kitchen but these turned out perfectly following your recipe. I don’t know how some ppl stuffed it up it is very clear and I will be making these again… I might get adventurous and add some other flavours but cannot fault this recipe as it stands. PS… forgot to take a pic before we devoured them lol
These things are awesome. I added cheese, and made sure the oil was good and hot before starting. 2 – 3 min per side, max.
A winner. Made these with rice flour so they were gluten free. Great taste.
Loved it! Will make again & try adding cheese and other things to these: jalapeño, caramelized onion, crumbled bacon, are just a few ideas. A great way to have hash browns that don’t have hidden ingredients like prepackaged ones can. Delicious!
Best hash browns ever! Followed exactly as recipe stated- even used the salad spinner to dry the shredded potatoes. Whole family agreed the best!s
If I am going to be honest. They were bad. I don’t know if I messed something up but I doubt I did. They were bland, mushy, and just bad. I was really looking forward for this but now all I’m stuck with is a disgusting mess.
It is yummy.
We didn’t do it this way in the resturant and I just use shreaded potatoes and butter and tastes so much better This where bland and I won’t fix them again
Stayed together perfectly!!! I’m excited to try more flavors next time (and there will DEFINITELY be a next time)!! 🙂
Absolutely loved them but made smaller hash instead of one great big one
Perfect!
Best hash browns ever! Followed exactly as recipe stated- even used the salad spinner to dry the shredded potatoes. Whole family agreed the best!
I had never made homemade hash browns before and this recipe was great! I added seasonings to my liking and used onion powder because I didn’t have onions. This will definitely be my go to from now on! I made them into individual little cakes that are perfect for breakfast sandwiches and just overall easier to make for me. 10/10 definitely recommend
Really delicious – I added onion powder instead of fresh onion, recipe worked out perfectly.
We loved these and I’ll definitely be using this recipe again! I’d never realized how much the TYPE of potato affects the way they “hash up” so this was enlightening. I added a little onion powder and garlic powder instead of the onion. I only used about 1/4 cup of oil, however, which was more than enough. Beautiful color, delightfully crispy/crunchy and delish!
To do a little more healthy version I baked them instead of fried them. I also added some Garlic and Chipotle Chili Pepper. It turned out great and was easy to make into their own individual cakes from the pan.