Step-by-step guidance explaining how to make homemade shredded hash browns from scratch perfectly every time.
I went slightly overboard perfecting this homemade hashbrowns recipe. Eating frozen hash browns wasn’t good enough for me; I needed to know how to make them from scratch and how to do so perfectly. So for about a year, I stocked up on the required simple ingredients and made them multiple times a week until I could fully understand each facet of the process.
Why did some recipes call for soaking the potatoes and others rinsing them? Is changing the water or using ice cubes really necessary? I don’t like blindly following recipes. I want to know why I am doing something so I can figure out for myself if there is a better way.
Here is what I learned:
Ingredients you will need
- Russet potatoes - Also known as baking potatoes, the best potatoes to use are russets. You cannot make crispy hash browns with waxy potatoes such as reds or yukon golds, so stick with starchy potatoes like russet potatoes.
- Salt - I like to use finer grain table salt on my hash browns, rather than kosher salt.
- Black pepper - Fresh ground pepper is best.
- Butter - Bacon grease can be substituted.
- Cooking oil - I use a high-temperature vegetable oil when cooking these, such as canola oil.
How to make homemade shredded hash browns
First thing I learned: Peel the potato only if desired. This will not affect the final dish. Some like the rustic look of potato skins in their food, others do not. Pick a side. Then shred the raw potatoes with a box grater and quickly move on to the next step to prevent oxidation.
Second thing I learned: Some recipes call for soaking the potato in ice water, while others just say to rinse the shreds. What you are actually doing here is removing the excess starch from the shreds so you get a crisper final product. Cold water prevents oxidation and if you decide to soak the potatoes changing the water will remove more starch and speed up the process. Personally, I prefer to rinse the shreds in a strainer under the faucet until the water runs clear because it is easier to tell when the objective has been accomplished. When the water runs clear I know the excess starches have been removed.
Third thing I learned: For the crispiest hash browns the stored water must be removed from the grated potatoes because you can't have the potatoes holding too much moisture. There are multiple ways to accomplish this. Personally, I like to just grab a fist full and squeeze it over the sink. However, if you are cooking for others you may want to ring it tightly in cheesecloth, paper towels, or just squeeze out the excess water in a ricer. Whatever method you choose, be sure to work in batches so the water can easily disperse. The more water that is removed, the crisper the hash brown will be. Once the water has been drained, mix in salt and pepper.
Tip: I don't recommend using a salad spinner to remove the water, you will be left with too much water in the potatoes to make crispy homemade hash browns.
Fourth thing I learned: Heat a nonstick pan over medium high heat (This pan has been my main workhorse for years and I would buy it again in a second) with a mixture of enough oil and butter to coat the bottom of the nonstick skillet in a thin layer. Butter gives hash browns better flavor, but adding oil prevents the butter from burning by raising its smoke point. The fat mixture lies more thinly in the pan and also coats it more evenly which allows for more even contact with the hash.
Fifth thing I learned: Place the shredded potatoes in the hot pan and press with a spatula to flatten the shreds into an even layer, then brown the potatoes until they have crispy edges. Thinner is better as this will ensure everything cooks. If you desire healthier hash browns you can use less oil and butter, but using more fat will result in deliciously crispy hash browns.
Sixth thing I learned: Once the bottom is crispy you can use a spatula to divide the hash brown into four sections and then proceed to gingerly flip them. OR you can flip the whole thing in the pan with a quick upward flick of your wrist. Once flipped proceed to cook until the bottom is crisp.
Once you have finished cooking your homemade shredded hash browns you can serve them immediately or place them on a baking sheet in a warm oven to keep them warm while you work on additional batches of deliciously crispy potatoes.
How to make hash browns in advance
You can shred the potatoes and leave them soaking in water for a few hours until you are ready to cook. This will remove the excess starch and prevent oxidation until you are ready to cook.
I never had good results with par-cooking the hash. Blanching the potato shreds did prevent oxidation but the hash browns never stayed together when cooked and the flavor was off.
I doubt that I just spared any of you from a year-long sabbatical to fully understand the inner workings of the perfect shredded hash brown. However, if I have perhaps given one person a sense of personal satisfaction for not only following my recipe but actually understanding what they are doing and why… then I am just as happy.
How to Make Homemade Shredded Hash Browns
Equipment
- Large nonstick skillet
Ingredients
- 1 russet potato
- salt to taste
- black pepper to taste
- 1 tablespoon butter
- 2 tablespoons cooking oil
Instructions
- Peel desired amount of skin off potato,
- Shred potato through a cheese grater or food processor.
- Rinse shreds under cold running faucet until starch has been removed.
- Drain the water and wrap clumps of shredded potato in cheesecloth or ricer and squeeze tightly to remove all excess moisture.
- Place shredded potaotes in a large bowl and mix with salt and pepper to taste.*
- Melt butter in non-skillet with oil. Place hash in hot pan on medium-high heat and press with spatula to flatten into a uniform thickness around pan.
- Once bottom is golden brown and crispy divide into four sections and flip (or keep it whole if you are able to flip it), continue cooking until it has the desired crispness.
Notes
Nutritional Information
This recipe was originally published on FoxValleyFoodie.com on June 3rd, 2012.
Al
Did these a couple of times and they turned out excellent.
Carissa
I literally never leave reviews on recipes or rate them but I just needed to call attention to a couple parts of this post:
"...made them multiple times a week until I could fully understand each facet of the process."
AND
"I want to know why I am doing something so I can figure out for myself if there is a better way."
AND
"...if I have perhaps given one person a sense of personal satisfaction for not only following my recipe but actually understanding what they are doing and why…"
I am a person who thinks exactly like you do and it was SO COOL to see that illustrated here! Ya got a new follower. Also.... AMAZING HASH BROWNS!!!! 🩷🩷❤️❤️👏🏽👏🏽👏🏽👏🏽
BW
My thoughts 100%😊
Marcy dahl
Can you freeze them for later?
Vikkie
I ended up blanching my shredded potatoes and cooking them in a well buttered waffle iron. The secret to this being successful
blanch them and let sit in the fridge over night..
sprinkle a tiny bit of celery salt on them..
butter the waffle iron and
lay the potatoes out in an even depth.. doesn't matter if they go to the edge or not.. they just have to be the same thickness..
cook about 4 min,.. I flipped mine to see what the bottom looked like and they were good.. cooked another 4 min
lightly salted and they were yummy..
the secret is equal thickness..
Mike Grawvunder
I've made these and they are great.
Barbara
Very good instructions and I sauted diced onions, diced bell peppers and threw on so diced jalapeños on the side and grated cheddar cheese or pepper jack cheese on top. Fantastic.
Madies
Thank you so much for this hashbrown recipe i was puzzled on how to make it. But you make it sound so easy i will try it today.
Rene's
Thank you for this. Thank you for explaining why the steps are important. Trying this today. Again, thank you.
Scott
Amazing flavor. I added a dash of onion powder to mine.
Anastasia
Awesome crispy and delicious:))
Amy
Delish! Easy to prepare! Went great with sausage and sauerkraut dinner.
Vic Segall
Made this recipe this morning. First time ever than my wife liked my morning potatoes. Started cooking on medium heat but they weren't getting brown. Turned up the heat a little bit and great result. Noticed the recipe didn't add the oil as discussed to raise the smoke point. I use veggie butter since my wife is allergic to dairy products. Came out fine.
Patti
Hi! Love your recipe. My hashbrowns turned out great! But, I long for the hashbrowns that I got back at work years ago. We had an amazing cafeteria with a huge grill and the cooks would throw in shredded cheese, chopped bell peppers, sausage, chopped onions and pretty much anything else we could think of into the hashbrowns. Is there a way to do this? The hashbrowns seemed to be already cooked. I would love to hear any suggestions you may have.
Nicole
Hello, wondering if you can offer advice for freezing the raw shredded potatoes?
JoAnn Underwood
I was wondering the same thing but I noticed she didn’t answer. I’m thinking of once I get the water out, spread them out on a parchment lined cookie sheet & freeze them. Did you find anything that worked for you?
Mel
I think it’s best to put them in freezer safe containers/bags so they don’t get freezer burnt. I haven’t frozen any but will certainly try and update my response.
Kelley
Did we ever figure out if you can freeze the shredded - washed spuds??
BZ
add lemon juice or vinegar to stop discoloration then freeze tight
WCB
Very nice recipe! For years I have made hash browns using the Deborah Madison recipe found in Vegetarian Cooking For Everyone. Her recipe calls for boiling skin on potatoes until done and then shredding the potatoes. Her recipe also yields excellent hash browns but does require a little more l lead time. The texture of the two recipes is a little different, but both make for good eating. Going forward I believe I will add your recipe to my morning rotation as it definitely yields excellent hash browns.
Elise Bishoff
I found this recipe on Pinterest yesterday and decided to make them this morning. They were amazing and so easy! I don’t think I can go back to frozen hash browns now. Thank you!
Ana
AMAZING recipe! I was finally able to be successful at making hash browns. Thank you so much! ⭐️⭐️⭐️⭐️⭐️
Heide
Great instruction. I didn't have baking potatoes on hand and used red potatoes instead. They are my go-to but didn't work well for hash browns. I'll have to pickup some baking potatoes next time I'm at the store and try again. I'm certain the type of potato is key to this recipe working. Thanks for taking the time to document all the info and share!
Fox Valley Foodie
Yes, the baking potatoes are key to this recipe. Reds have great flavor but are too waxy to make crispy hash browns.
Carrie
Hi Fox Valley Foodie - The secret of this recipe is draining out the starch and water. I also use a ‘hamburger’ press w/waxed paper. Excellent. Also thank you for your other delicious recipes you share. I love to cook and always look forward to your new ideas. Made your venison meatloaf. OMG. After 30 yrs of living with a hunter, I finally made the best ever!!!
Christin
Yess!! Love that everything was explained. Thank you
For not just saying do this and this without reason.
Cant wait to try this recipe for myself