Homemade Hashbrowns are a simple side dish perfect for any meal and are super easy to make as long as you follow a few essential instructions. Keep reading to learn how to make perfect, crispy hash browns every time!

Hey guys, it’s Heather from Heather Likes Food again! Making homemade hash browns might seem intimidating, but they are actually easier to make than you might think! It’s exciting to think that you can have restaurant-style hashbrowns to serve alongside this Fluffy Waffle Recipe, some Ham & Cheese Egg Muffins or a big stack of pancakes made with this Homemade Pancake Mix!

Often people make hashbrowns and end up with less-than- loveable results because they forgot the one key step in making Hashbrowns– soaking the shredded potatoes in water before cooking! Let’s take a look at how to make them:

How To Make Homemade Hash Browns

1. Shred potatoes (either peeled or unpeeled) with a cheese grater and place shredded potatoes into a bowl of cold water.
2. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water. Refill the bowl with more cold water and repeat stirring and draining the potatoes.
3. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.
4. Heat 4 tablespoons of vegetable oil in a non-stick skillet over medium-high heat.
5. Transfer dried potatoes into the hot pan and spread into an even layer. Season with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
6. Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.
7. Remove from heat and serve.

How Do You Shred Potatoes For Homemade Hashbrowns?

A heavy-duty box-style cheese grater is the best too for shredding potatoes for hash browns.

How Do You Make Hashbrowns Not Soggy?

The key to making non-soggy hashbrowns is two-fold– rinsing the shredded potatoes in cold water to remove the excess starch and drying the shredded potatoes of excess water before cooking. Following these two steps will ensure crispy hash browns every time!

What Kind of Potatoes Are Best For Homemade Hashbrowns?

Low-moisture, starchy potatoes like Russet potatoes are the best potato to use for crispy, homemade hash browns.

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Ingredients

• 3 large russet potatoes peeled or unpeeled, based on preference3 large russet potatoes peeled or unpeeled, based on preference
• 1/4 cup vegetable oil1/4 cup vegetable oil
• salt and pepper to tastesalt and pepper to taste

Instructions

• Shred potatoes (either peeled or unpeeled) with a box-style cheese grater.
• Transfer shredded potatoes into a bowl of cold water. Stir potato shreds around in the water to loosen the starch off the potato and drain off the starchy water.
• Refill the bowl with more cold water and repeat stirring and draining the water off the potatoes. Drain as much water off of the potatoes as you can, drying them with paper towels or a clean dish towel if possible. You can even squeeze them between several layers of cheesecloth to remove as much water as possible.
• Heat vegetable oil in a non-stick skillet over medium-high heat. Transfer dried potatoes into the hot pan and spread into an even layer.
• Season potatoes with salt and pepper and cook without disturbing for 3-4 minutes or until golden brown on the bottom.
• Use a spatula to flip the potatoes in several sections to cook the other side. Cook for another 3-4 minutes or until golden brown.
• Remove from heat and serve.

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