Hash browns, a classic breakfast or side dish recipe, made with simple ingredients, in less than 30 minutes. They're so delicious and super crispy!
There are so many ways to cook hash browns, but this is my favorite one, as it's so simple and you'll get super crispy and golden hash browns.
You only need 3 ingredients to make hash browns: potatoes, salt and oil. I've also added 4 more ingredients (garlic powder, onion powder, ground black pepper and cayenne flakes) to enhance the flavor of the potatoes, but they're completely optional.
I always use a box grater to make this recipe, but feel free to use a food processor. You can also use store-bought shredded potatoes, but I prefer regular potatoes, as they're more inexpensive and freshly grated.
This recipe can also be made using julienned or dice potatoes, but I think shredded potatoes work best if you're looking for super crispy hash browns.
Enjoy your hash browns for breakfast, as a side dish or even as a snack. If you like potatoes, give this recipe a try because I'm sure you're going to love it.
hash browns ingredients
- Russet potatoes – It's the best type of potatoes to make this recipe.
This is because russet potatoes have a high starch content and low water content. If you can't find them, just use any kind you have on hand.
- Salt – I always use Himalayan pink salt. Any type of salt is okay though.
- Garlic and onion powder – They are optional ingredients, but your hash browns will taste amazing if you add them. You could use only one of them or even fresh garlic and onion instead.
- Ground black pepper – Fresh ground black pepper tastes best. However, I find store-bought ground black pepper more convenient and also easier to measure with a teaspoon.
- Cayenne flakes – If you don't like spicy food, just omit this ingredient.
- Extra virgin olive oil – I’m Spanish, so I use extra virgin olive oil to cook most of my dishes. However, any type of oil is okay. I always use extra virgin oils when possible because they’re healthier. If you don't want to use oil, try to cook the potatoes in a griddle until golden brown and crispy.
tips to make hash browns
- Feel free to add any spices (paprika, cumin), herbs (fresh or dried), or veggies (fresh garlic and onion, scallions), or ingredients you want.
- Some recipes call for flour and also for a binder (like an egg), but I think this version is simpler and works great, so I prefer to omit those two ingredients.
- I prefer to use a box grater, as it's easier to clean than a food processor, but it's up to you.
- It's really important to remove as much liquid as you can from the potatoes. The best choice is to use a potato ricer, but as I don't have one, I use my hands or a kitchen towel. Squeeze the potatoes firmly to wring out as much liquid as possible. This is an important step that ensures crisp results.
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- 1 pound russet potatoes, peeled if desired
- ½ teaspoon salt
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ⅛ teaspoon ground black pepper
- Dash of cayenne flakes, optional
- 3-4 tablespoon extra virgin olive oil
- Fill a bowl with cold water and set aside.
- Grate or shred the potatoes on a box grater or food processor, and place them immediately into the cold water to prevent oxidation. Drain and rinse well until the water runs clear.
- Remove as much liquid from the potatoes as possible using your hands, a kitchen towel or a potato ricer (you might need to do this in batches). Then transfer to a clean kitchen towel to dry them up a bit more.
- Transfer the grated potatoes to a large mixing bowl and add the rest of the ingredients (except the oil). Stir with your hands until well combined.
- Heat the oil in a large skillet or frying pan and spread the potatoes over the skillet in an even layer, then press them down with a spatula. Let the potatoes cook over medium-high heat, undisturbed, for about 2 minutes.
- Stir and press them down again, and cook for 2 more minutes. Repeat this step in 2-minute intervals, flipping in sections, until golden brown and crispy (about 4-8 more minutes).
- Transfer to a plate (lined with a couple of layers of paper towels to absorb excess oil), and serve immediately or keep leftovers in an airtight container for 4-5 days.
- Nutritional information has been calculated by using 3 tablespoon of extra virgin olive oil.