Crispy Shredded Hash Browns

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

5 from 4 votes

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!

Prep Time15

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings:

Calories: 405kcal

Author: Samantha Erb

Ingredients

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

Instructions

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.
Heat the oil in a large skillet on medium heat. 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.

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