Hash browns are one of those recipes that seems like it should be easy, but if you’ve made one too many skillets of pale, oily, soggy hash browns or they always end up burnt on the outside and under-cooked on the inside, you know how challenging it can be. But with this simple hash brown recipe, you’ll never have to settle for less than perfect hash browns again! There are no special ingredients here—it’s all about technique. Once you master that, you just need potatoes, oil, and seasonings for the best hash browns ever.
Why You’ll Love This Hash Brown Recipe
Crispy, golden brown perfection. That crisp exterior is what makes hash browns so delicious! (If you love crispy potatoes, try my crispy smashed potatoes and air fryer shoestring fries too.) Easy to make and easy to customise. Once you nail this simple hash brown recipe, you can tweak it and put your own spin on it. Budget-friendly. Potatoes are an affordable ingredient when you’re looking to keep your grocery spending in check, but hash browns are so tasty, you won’t feel like you’re sacrificing!
Notes on Ingredients
Scroll down to the recipe card to find the ingredient quantities and recipe instructions.
Russet potatoes – The best potatoes for making hash browns! I highly recommend sticking with Russets rather than using red or Yukon gold. Olive oil – Or another oil you like to cook with, like avocado oil. Onion powder – For savoury flavour without having to dice actual onions. Salt and pepper
How to Make Hash Browns
Rinse and soak. Rinse the shredded potatoes in cool water, then drain them. After this, fill a bowl with fresh cool water and soak for 10 minutes. Squeeze out the liquid. Transfer the potatoes to a cheesecloth and wring out the water. Heat the oil. Set a large skillet over medium-high heat and warm up 3 tablespoons of oil.
Add the potatoes. Place the shredded potatoes into the skillet and add the onion powder, salt, and pepper. Cook. Let the potatoes cook undisturbed for 5-6 minutes, until the bottom is browned and crispy. Flip. Cut the hash browns in half with a spatula, then flip each half over. Cook until browned. Finish. Cut the hash browns into 4 wedges and serve.
Tips for Success
Use the largest holes in a box grater. You don’t want to grate the potatoes too finely! Get out as much liquid as possible. This is essential for achieving crispy hash browns. Really wring them out until no more liquid comes out. Make sure the oil is hot. One of the biggest mistakes in making hash browns is to add the potatoes before the skillet is sufficiently heated; then, the potatoes absorb the oil and get soggy. When the oil is sizzling hot, you get that nice crispy layer on the bottom. Let them cook undisturbed. Resist the urge to stir or move the potatoes around in the pan. This will allow them to get crispy without breaking apart.
Variations
Try different seasonings. Seasoning salt, garlic powder, smoked paprika, or Italian seasoning can all add different flavour profiles to your hash browns. Add in veggies. Mix in some bell peppers or onions; if you’re using onions, I recommend grating them and squeezing out the liquid with the potatoes. Make them cheesy. After flipping the hash browns, add your favourite vegan cheese shreds over the top.
What to Serve With Hash Browns
For a savoury vegan breakfast, pair this hash brown recipe with a fluffy tofu scramble and tempeh bacon. If you love complementing sweet breakfast foods with savoury hash browns, these silver dollar pancakes or vegan waffles would be perfect!
How to Store Leftovers
Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. When you’re ready to enjoy them again, reheat in a skillet over medium heat with a bit of oil to restore their crispiness.
Can I Freeze This Recipe?
Potatoes do not freeze well, so I don’t recommend freezing this recipe. The texture changes upon freezing, thawing, and reheating.
More Vegan Potato Recipes
Loaded Potato Salad Duchess Potatoes Parmesan Crusted Potatoes Air Fryer Smashed Potatoes Air Fryer Potato Wedges
Enjoy friends! If you make this hash brown recipe, please snap a photo and tag #jessicainthekitchen on Instagram! We’d also love it if you would leave a comment below, and give the recipe a rating! Thanks so much!
