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Crispy Hash Browns

My easy hash brown recipe is my favorite way to make potatoes for breakfast! Shredded potatoes are dipped in a mixture of egg, flour, and seasonings and then pan-fried to create perfectly crispy results. I say it’s crunchy, flavorful, and so satisfying!

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Stack of hash browns on a plate with bacon and a condiment bowl of ketchup.

These Homemade Hash Browns are Crispy Perfection

I don’t always whip up an elaborate breakfast spread — if we’re being totally honest, weekday mornings in my house can get a little hectic! — but when I do, I always make my shredded hash browns.

Breakfast is a bit of a tradition for my family. I love going out to our local diner for a treat, and leisurely weekends always call for a big stack of pancakes at home. My kids even ask for breakfast for dinner sometimes!

Hey, I’m not one to say no to that, and it’s yet another excuse to make these yummy breakfast potatoes!

If you’ve ever made shredded spuds, you know there’s a bit of a technique to it. But if you prep the potatoes properly, you’ll get perfectly crispy results every time.

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And, if you love a good hash brown recipe, try my air fryer hash browns, hash brown casserole with cornflakes, hamburger hash brown casserole, hash brown patties in the air fryer, and easy 5-ingredient hash brown casserole with sausage!  

Flatlay for Hash brown recipe. Whole russet potatoes surrounded by half a dozen whole eggs, flour, a tray of spices, a measuring cup of water, and a small bowl of oil.

Ingredients for This Hash Browns Recipe

  • Russet Potatoes
  • Egg
  • All-purpose Flour
  • Onion Powder
  • Garlic Powder
  • Salt
  • Pepper
  • Cold Water
  • Vegetable Oil

Best Potatoes for Hash Browns

I’ve found the best potatoes for my hash brown recipe are starchy ones like Russet potatoes! Their high starch content will break down and release sugar as they cook, caramelizing the outside.

If I can’t find Russets, I buy Yukon Golds.

How to Make Homemade Shredded Hash Browns

A full printable version of this recipe with ingredient measurements is available at the bottom of this post.

STEP ONE: Scrub the potatoes, then grate your spuds to the hash brown consistency with a cheese grater. Rinse and dry the shredded potatoes in cold water according to the instructions on the recipe card below. 

STEP TWO: Add the potatoes, egg, flour, and seasonings to a large bowl and combine until evenly coated. 

Glass bowl with Hash brown mixture in it. Cast iron pan and small bowl of oil above the hashbrown mixture.

STEP THREE: Heat the oil in a large skillet. When hot, fill a ¼ cup with the prepared hash browns, use your hands to form a patty, and repeat the process with the rest of the shreds.

STEP FOUR: Add the hash browns to the hot skillet and let them cook on one side for 3-4 minutes. Season with additional salt, flip, and let the other side cook for 3-4 minutes more. 

Four small hash brown patties frying in a well oiled cast iron pan.

STEP FIVE: Place the cooked hash browns on a paper towel to soak up any excess oil while you make the others. Serve immediately and enjoy!

Hash Brown Recipe Tips for Success

  • Make sure to squeeze any excess liquid from the potatoes before you get started. The rinsing and drying steps outlined on the recipe card may seem like a bit much. But rinsing and then thoroughly drying your spuds is needed. I’ve found that the drier the shreds, the crispier my homemade hash browns are.
  • You technically don’t have to use a measuring cup to portion out the shredded potatoes, but I find it super helpful for creating evenly sized patties. As you go, be careful not to overwork the potatoes either, or your patties will be too dense.
  • Don’t crowd the skillet! It’s better to cook in batches. The potato patties won’t cook properly if you don’t leave enough space between them. I’ve done this and ended up with half cooked and half uncooked hash browns.
  • Experiment with extras for more flavor. One of the things I love about this recipe is that it leaves a lot of room for customization! Try adding extra herbs like chives or parsley to brighten it, or grated cheese like cheddar or Parmesan.

How to Avoid Soggy Hash Browns

To avoid soggy hash browns, rinse and dry the potato shreds thoroughly before adding the egg, flour, and seasonings! You also need to make sure not to overcrowd the skillet and to let them brown untouched on each side for about 3-4 minutes. 

Hash brown cross section displaying the interior texture of the hashbrown.

Variations of Crispy Hash Browns

  • Add some spicy flavor. After I rinse your potatoes, I sometimes toss them in chili powder, smoked paprika, and a dash of cayenne before adding them to the egg mixture. Top with fresh cilantro and salsa for a fun southwest flair.
  • Incorporate some extra vegetables. I like adding red bell peppers, onion, and zucchini to my hash browns to create my very own homemade veggie hash!
  • Make extra crunchy and cheese hash browns by dredging the potato patties in a mixture of panko breadcrumbs and Parmesan cheese. Simply dunk in a few beaten eggs and then coat in the panko mixture before frying.
  • Substitute a few of the Russets with some sweet potatoes. Top with crumbled goat cheese before serving for even more flavor!

What to Serve with Homemade Shredded Hash Browns

I like to serve my hash browns for breakfast along with toast, scrambled eggs, poached eggs, and crispy bacon.

Sometimes I’ll pair them with sweet breakfast options like brown sugar pancakes, Hawaiian bread French toast, and some banana blueberry muffins to please my kids’ sweet tooth.

Large rustic platter of hash brown patties.

Shredded Hash Browns FAQs

What is the best way to shred potatoes for hash browns?

I swear by my box grater to shred the potatoes for my hash browns! I use the large side to get perfectly sized shreds. I’ve also used a food processor outfitted with a grater attachment.

Are hash browns gluten-free?

My hash brown recipe includes wheat flour, so no, it isn’t gluten-free. That said, you can easily make a few swaps to make it GF-friendly! Use your favorite gluten-free flour or a flaxseed egg as a substitute for the all-purpose flour.

Hash browns vs. home fries?

Hash browns are made with shredded potatoes, often crispy on the outside and softer in the middle. Home fries are typically diced potatoes fried with onions and peppers and generally have a softer texture throughout.

More Easy Breakfast Recipes

Stack of hash browns on a plate with bacon and a condiment bowl of ketchup.

Crispy Shredded Hash Browns

Samantha Erb
My hash brown recipe is made with shredded potatoes and flavorful garlic and onion powders. Prepared with my special technique that involves eggs and all-purpose flour, they always come out crispy and never soggy!
No ratings yet
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Course Breakfast
Cuisine American
Servings 4
Calories 405 kcal


  • 3 medium russet potatoes
  • 1 egg
  • 3 Tablespoons all purpose flour
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt plus more while cooking
  • ½ cup vegetable oil
  • cold water


  • Scrub the potatoes. They can be peeled or unpeeled.
  • Use the large side on a cheese grater to grate the potatoes to hash brown consistency.
  • Place the hash browns in a large bowl of cold water. Stir and allow to sit for a few minutes, then drain. Rinse and then repeat in a bowl of cold water. This removes the starch from the potatoes. Repeat this process until the water is clear.
  • Squeeze the potatoes using a clean tea towel or cheesecloth to remove any excess water. This will help to dry the potatoes and make them crisp during cooking.
  • In a large bowl, combine the hash browns, egg, flour, and seasoning until evenly coated.
  • In a large skillet, heat up ½ of the oil. It is ready when one shred of hash browns sizzles when placed in the hot oil.
  • Fill a ¼ cup with hash browns and then patty them in your hands. Lay the hash browns into the skillet and leave untouched for 3-4 minutes. While it is cooking, season with additional salt.
  • Once the bottom is nice and golden, flip the hash browns and leave again for another 3-4 minutes.
  • Place them on a paper towel to soak any excess oil.
  • Serve and enjoy.


Calories: 405kcalCarbohydrates: 34gProtein: 5gFat: 28gSaturated Fat: 5gPolyunsaturated Fat: 16gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 41mgSodium: 315mgPotassium: 693mgFiber: 2gSugar: 1gVitamin A: 62IUVitamin C: 9mgCalcium: 29mgIron: 2mg

This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.

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About Samantha

I’ve always had a love of cooking and creating new recipes, so it only made sense to create a food blog so I could share those recipes with you. This site is designed to provide easy and flavorful recipes with as little ingredients as possible. That means you still get great flavor combinations without all that extra time and effort. Read more...

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