Today we are showing you how to make hashbrowns at home! These homemade hashbrowns are delicious and one of my absolute favorite breakfast foods!
Today, I'm going to walk you through the art of creating your very own Homemade Hashbrowns.
These golden delights are a labor of love, packed with an irresistible crunch and tender interior that'll make your breakfast plate sing with joy!
Originally a staple of American diner food, hashbrowns have found their way to breakfast tables all around the world.
They are perfect for a lazy Sunday brunch, cozy family breakfast, or even a delightful breakfast-for-dinner situation.
They're also a great side for festive holiday brunches - think Thanksgiving or Christmas mornings, cozy and inviting!
There's a key secret many people miss when making homemade hashbrowns. It's boiling the potatoes before shredding them!
What You'll Love About This Recipe
- Easy to Make: No advanced culinary skills are required!
- Versatile: Goes well with almost anything.
- Great for Make-ahead: Prepare the night before for a quick breakfast or brunch.
- Customizable: Add cheese, herbs, or spices for a new twist!
The great thing about making homemade hashbrowns is that it doesn't require a lot of ingredients. Most of them you'll probably already have in your cabinets.
Russet Potatoes: Known for their starchy content, making them ideal for hashbrowns. They provide a wonderful contrast between the crispy exterior and soft, fluffy interior. Other potatoes are usually too waxy or creamy for a good hashbrown.
Corn Starch: Helps to achieve that extra crunchy exterior.
Egg: Works as a binder to hold our grated potatoes together.
Salt & Pepper: Basic seasonings that elevate the natural flavor of the potatoes.
Oil: For frying; choose oils with high smoke points like vegetable or canola oil.
Equipment and Tools
- Frying Pan: A non-stick pan would work best to prevent hashbrowns from sticking.
- Grater: Essential for achieving that perfect shred of potato.
- Medium-Large Bowl: To mix our ingredients together.
- Pot: For parboiling the potatoes. This is a key step to achieve fluffy interiors.
If you don't have a grater, you can use a food processor fitted with a shredding disc. No non-stick pan? Just ensure your regular pan is well-oiled.
Ready to start making your hashbrowns? Let's dive in.
Start by boiling water in a pot on high heat. As your water heats up, peel and cut the potatoes into thirds.
Parboil them for 10 minutes and then quickly shift them into an ice bath for 3-4 minutes.
This step stops the cooking process and ensures we get fluffy interiors later.
After draining the potatoes, grate them and mix with salt, pepper, corn starch, and an egg until fully incorporated.
Shape this mixture into patties and freeze them for 30 minutes.
Heat up your oil and fry the patties until they reach a lovely golden brown on both sides.
Drain, sprinkle with a little more salt, and voila! Your homemade hashbrowns are ready.
Preparation: The key to getting the perfect texture for hashbrowns lies in the preparation of the potatoes. After grating the potatoes, rinse them in cold water to remove any excess starch. This not only prevents the potatoes from turning gray but also aids in achieving a more crispy end product.
Parboiling: While this may seem like an unnecessary extra step, parboiling the potatoes is crucial. This helps in partially cooking the potatoes, which results in a fluffy interior once fried.
Freezing: Don't rush to the frying pan after forming your patties. Freezing the hashbrown patties for about 30 minutes helps them hold their shape while frying and ensures they don't break apart.
Frying: Patience is your friend when it comes to frying. Wait until a golden crust forms before you flip the hashbrown. Flipping them too soon can result in a soggy and pale hashbrown.
Draining: After frying, don't forget to drain the hashbrowns on a paper towel. This helps to get rid of any excess oil and maintains the crispiness of your hashbrowns.
You can replace Russet potatoes with Yukon Golds, corn starch with potato starch, and the egg with a flax egg for a vegan alternative.
Experiment with additional ingredients. Add shredded cheese for cheesy hashbrowns or mix in some diced bell peppers for a pop of color and added crunch.
Elevate your breakfast game with these deliciously crispy and fluffy homemade hashbrowns.
- 2 russet potatoes
- 1 tablespoon corn starch
- 1 egg, large
- 1 teaspoon salt
- 1 teaspoon pepper
- Oil for frying
- Begin filling a pot with water and heating on high
- Peel the potatoes
- Cut into thirds
- Boil for 10 mins
- Remove and place immediately into an ice water bath for 3-4 mins
- Drain off the water
- Grate the potatoes
- Add salt, pepper, corn starch and egg
- Mix until fully incorporated
- Form patties and place on a parchment lined cookie sheet or plate
- Freeze for 30 mins
- Heat oil (olive oil or vegetable oil works)
- Fry until golden brown on both sides (about 7-8 mins)
- Remove, drain on paper towel, sprinkle with salt
- Serve and enjoy.
Don't skip the freezing time. It'll help keep your hashbrowns together and prevent them from falling apart while cooking.
Refrigeration: Once cooked, these hashbrowns can be cooled to room temperature and then stored in an airtight container or ziplock bag in the refrigerator for up to three days.
To reheat, simply toss them in a hot skillet with a little bit of oil and fry until they're heated through and crispy again. Alternatively, you can reheat them in the oven at 375°F (190°C) for about 10-15 minutes.
Freezing: You can also freeze the uncooked hashbrown patties for later use. After the patties are formed, place them on a baking sheet lined with parchment paper, ensuring they are not touching.
Freeze them until solid, about 2 hours, then transfer the frozen patties to a freezer-safe bag or container.
They can be stored in the freezer for up to a month. When ready to use, fry them straight from the freezer - no need to defrost!
Remember, whether you're making these hashbrowns for a special brunch or preparing them for future use, the key is in the details.
From the preparation of your potatoes to the moment they hit your plate, every step adds to the delightful experience of homemade hashbrowns!