Homemade Hash Browns

Introduction: Homemade Hash Browns

About: Hello and Welcome to In the Kitchen With Matt. I am your host Matt Taylor. My goal for the show is to teach you how to cook really good food at home for cheap. Eating out everyday can get expensive, but it doe…

In this instructable I will show you how to make hash browns. I love eating hash browns for breakfast with eggs and bacon, and this home made crispy hash browns recipe is really easy to make. You can shape them to be more like the McDonalds hash browns or you can make them into a pancake shape, or leave out the egg which is the binder and the flour and just make them more like a pile of crispy goodness. If I can do it, you can do it! Let's get started! :)

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Follow the easy steps below or watch the video tutorial or do both! :)

Step 1: Ingredients/Tools

You can print the recipe here if you want.

Ingredients:

  • 3 medium potatoes (Russets, Yukon Golds, etc.)
  • water
  • 1 large egg (optional for binding and shaping)
  • 2 Tbsp. of all-purpose flour (30g) (optional, add only if you use the egg)
  • 1/2 tsp. of table salt (2g)
  • 1/4 tsp. of ground pepper (1g)
  • 1/4 tsp. of garlic powder (1g)
  • 2 Tbsp. of oil for frying (30ml)
  • salt and pepper to taste after cooked

Tools:

  • Box Grater
  • Potato peeler
  • Bowls
  • Cheese cloth or tea towel
  • Fork
  • Skillet (Cast iron, nonstick, etc.)
  • Spatula

The above link is an affiliate link. As an Amazon Associate I earn from qualifying purchases.

Step 2: Peel and Grate Potatoes

First wash and then peel the potatoes. Next using a box grater or normal cheese grater or food processor with grater attachment, grate the potatoes. If using a hand grater like a box grater when you get close to being done with the potato be very careful! It is easy to accidentally grate your fingers. Blood and potatoes don't mix very well. So use some sort of a guard or just don't do the last bit. The guard I use came with my mandolin slicer.

Step 3: Soak, Squeeze, Drain, Repeat

Now time to get the starch out of the potatoes. Don't skip this step it is very important for getting nice crispy hash browns. Place the shredded potatoes into a large bowl with cold water. Let them sit in the water for a few minutes, then reach in and squeeze the potatoes in your hand. This will help even more starch come out of the potatoes. Next go to the sink and tilt the bowl and place your hand on the side and empty out the water, then replace it will a new batch of cold water, and repeat the process 3 or 4 times. Notice in the last picture how cloudy the water still is, that is the starch. This was after only 2 rinses. 4 times is usually good enough.

Step 4: Squeeze Squeeze Squeeze

Now after the final rinse and drain take a couple of big handfuls of the potatoes and put them on a cheese cloth or tea towel. Then wrap it up and squeeze the potatoes allowing the excess water to drain. You can be pretty firm with this, you won't hurt the potatoes. After doing this you will be left with nice dry shredded potatoes that are ready for frying! :)

Step 5: Shaping the Potatoes

If you would like to create the classic oval shaped hash browns then we need to use a binder. For this I am using 1 egg and a few tablespoons of flour. Whisk up that egg in a large bowl then add the potatoes, flour, salt, pepper, and garlic powder. Mix them all together with a fork. If you don't care about the shape and or don't want to use the egg, you can leave out the egg and flour.

Step 6: Fry Up Those Hash Browns

Next pour a few tablespoons of oil into a skillet and heat it up using medium heat. Once it is nice and hot shape your hash browns and while you are shaping squeeze them a bit to allow excess egg to fall off. Then place them into the hot skillet. You can further shape them with a spatula once in the skillet. Cook them for 4 to 5 minutes on each side until nice and golden brown. Make sure to add additional salt, pepper, and garlic powder if you like. :) Once they are cooked transfer them to a paper towel lined plate.

Step 7: Serve Them Up

Now serve them up with ketchup, bacon, eggs, etc. They are nice a crispy on the outside and soft and perfectly done in the middle. Enjoy! :)

*Note - If you want them more crispy closer to the middle, don't make them very thick. Also like I mentioned earlier, you CAN leave out the egg and flour if you like and then just put the potatoes in the pan and cook them that way.

Step 8: Video Tutorial

Now watch those steps in action by checking out the video tutorial. :)

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    6 Comments

    0
    jimwi
    jimwi

    11 months ago

    Just made this worked out well.
    Washing the starch out made a big difference to how they cook and taste.
    I use to just press some of the juice out with my hands add egg and cook.
    They were all ways runny and hard to cook though. Would finish off in oven.
    Will add some chicken bits carrot onion and maybe peas next time to make
    like a mini meal to take to work for lunch.
    Thanks for shearing Matt.

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 11 months ago

    Awesome!! Glad you tried them out and liked them. :) :) That would be a great idea!

    0
    rjkorn
    rjkorn

    1 year ago

    With the binder my grandma called them potato pancakes, without the egg and flour they were just plain hash browns.

    Best hash browns I ever made were after getting every last bit of water I could squeezed out. Then just frying them up. Nothing but a pinch of salt. Like you said you cant hurt them. You might tear the cloth....

    I have never found a potato pancake recipe(with egg/flour) I liked that I could duplicate at home but I'll try this one. The picture got me.

    I had a favorite restaurant that served pork chops and potato pancakes. Pretty much the only thing I would order there. The place is long gone now but these look pretty close in appearance... one thing i might add is a half an onion diced up in a food processor,,,,

    Thanks for the inspiration....

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 1 year ago

    Yeah the idea is to get them close to looking like the McDonalds hash browns whith are all shaped perfectly, so you need some kind of binder for that. Most of the time I do make them without the binder, but both ways are yummy. And they definitely don't turn out that great if you don't get the starch out haha.

    I am interested to see what you think after making them. Mmm onion, I just made cubed hashbrowns yesterday with diced onion, and added some grape tomatoes too. So yummy!

    You are welcome!

    0
    lorenkinzel
    lorenkinzel

    1 year ago

    This is (opinion) THE proper technique. Sometimes I add leftover KFC chicken & mashed potatoes & gravy. Not always, usually just pure hash browns.
    My one question is: the little bowl of red; ketchup or sriracha?

    0
    In The Kitchen With Matt
    In The Kitchen With Matt

    Reply 1 year ago

    haha thank you! Yeah, leftover mashed potatoes are awesome. I make all kinds of things with them. I haven't thought to put chicken in there. It's ketchup. I love ketchup with my hash browns. haha I am not much of a hot sauce person. My parents didn't like anything spicy so growing up we never had it. I don't mind a little spice though.