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Crisp, golden Hash Browns, completely homemade and fried to perfection. The perfect addition to your breakfast, ready in under 30 minutes.
Nothing says breakfast like hash browns! Warm and tender inside, perfectly crisp on the outside – my mouth is already watering just thinking about them. I don’t know about you, but whenever I’m in a rush and don’t have time to make breakfast at home, a fried hash brown patty is always my go-to in the drive thru.
These hash browns are better than any I’ve ever had at a fast-food joint, and even easier to make than to order from a drive thru window!! No more store bought frozen hash browns. In no time at all you can have these golden goodies right at your own table, hot and fresh.
Ingredients
- Potatoes – Large, white – such as Russets, peeled.
- Shallots – Medium sized, peeled and shredded. Shallots are optional, but I really like the extra bit of flavor they give to these has browns.
- Flour – I used all-purpose, you can substitute whole wheat or almond flour.
- Vegetable oil – You can substitute olive oil, safflower oil, sunflower oil or avocado oil.
- Salt and Pepper – To taste.
How to Make Hash Browns
- Shred Ingredients – Shred potatoes and soak in a bowl of cold water. Swish the potato around the bowl with your hand to get out as much of the starch as possible. Drain well. Place a cheese cloth or paper towels over a bowl then add the shredded potatoes. Grate the shallot over the potato. Twist the cheese cloth into a ball and squeeze as much of the water as possible. Transfer the potato/onion mixture to a bowl.
- Mix and Form – Add the flour, salt and pepper to the same bowl and mix. Mould into 9 oval shapes.
- Fry and Serve – Heat oil in a large skillet. Once the oil is hot add the hash browns, do not overcrowd. Fry for about 4 to 5 minutes per side or until golden brown and crispy. Serve hot.
What Else Can I Add to My Hash Browns?
If you want to amplify your home-made hash browns even more, try adding these:
- Cheese
- Chives
- Bacon
- Spices – such as rosemary or thyme
- Bell Peppers
- Chilis
How to Serve
As a staple addition to most breakfast dishes – you can’t go wrong with a classic hash brown patty. Try the traditional route and serve these with some bacon, eggs and toast or add them atop a nice breakfast sandwich, pair them with some waffles or pancakes for a sweet and savoury combination. Another option: eating them alone, or as a snack with some bbq sauce or ketchup to dip! Anyway you serve them up, they’ll be gone in a flash.
Can I Make These In Advance?
You can make these ahead of time, just keep in mind you should never freeze raw potatoes. The starch in the potato over time will make it unpalatable and unusable. You can either bake the potatoes in the oven at 350° for around an hour or until tender. You want to allow your potatoes to completely cool before handling, store them in the fridge for a few hours or over night before shredding, forming and storing in the freezer. Your frozen hash brown patties can last for up to 12 months when properly stored in the freezer, just grab and fry whenever you need!
How to Store Leftovers
When properly stored, your leftover hash browns will last for 3-5 days in the refrigerator. Store in an airtight container in the fridge immediately when finished eating. Bacteria will start to grow and cooked potatoes should be discarded if left out for more than 2 hours at room temperature.
When freezing, store in airtight containers or freezer bags. Leftover hash brown patties can last from anywhere up to 12 months when frozen.
To reheat, pop leftover patties in the microwave or oven until heated through.
Do You Want More Awesome Breakfast Ideas? Try These:
- Breakfast Burritos
- Breakfast Egg Muffins
- Sweet Potato Hash with Eggs
- Perfect Hard Boiled Eggs
- Morning Glory Muffins
- Pumpkin Pancakes
- Oven Roasted Potatoes
- Skillet Breakfast Hash
Hash Browns
Ingredients
- 3 large white potatoes such as Russets, peeled
- 2 medium shallots peeled and shredded
- 3 tablespoon all-purpose flour
- ½ teaspoon salt or to taste
- ¼ teaspoon pepper or to taste
- 3 tablespoon vegetable oil
Instructions
- Shred the potatoes with a box grater, then soak in a bowl of cold water. Swish the potato around the bowl with your hand to get out as much of the starch as possible. Drain well.
- Place a cheese cloth or paper towels over a bowl then add the shredded potatoes. Grate the shallot over the potato. Twist the cheese cloth into a ball and squeeze as much of the water as possible. Transfer the potato/onion mixture to a bowl.
- Add the flour, salt and pepper to the same bowl and mix. Mould into 9 oval shapes.
- Heat the oil in a large skillet over medium heat. Once the oil is hot add the hashbrowns, do not overcrowd, you might have to do this in batches. Fry for about 4 to 5 minutes per side or until golden brown and crispy.
Tips & Notes:
- You can make these ahead of time, just keep in mind you should never freeze raw potatoes. The starch in the potato over time will make it unpalatable and unusable. You can either bake the potatoes in the oven at 350° for around an hour or until tender. You want to allow your potatoes to completely cool before handling, store them in the fridge for a few hours or over night before shredding, forming and storing in the freezer. Your frozen hash brown patties can last for up to 12 months when properly stored in the freezer, just grab and fry whenever you need!
- When properly stored, your leftover hash browns will last for 3-5 days in the refrigerator. Store in an airtight container in the fridge immediately when finished eating.
- Cooking time assumes 2 batches.
