Nothing starts the day off better than a full breakfast!

This recipe for homemade shredded hash browns is made with simple ingredients like grated potatoes, seasonings, and some eggs to bind it together.

This basic recipe will be a go-to, it is so easy to prepare, and the potatoes come out perfect every time!

pile of Homemade Hashbrowns on a plate

Homemade Hash Browns

  • These little hashbrown patties use ingredients you likely have on hand.
  • Panfrying makes these extra crisp while finishing in the oven ensures perfect potatoes every time!
  • As these are finished in the oven, it’s a great way to make hashbrowns for a crowd.
  • They can be made ahead of time and they reheat well.
  • Freeze them for quick breakfasts throughout the week.
adding egg , flour and seasonings to bowl to make Homemade Shredded Hashbrowns

Ingredients in Shredded Hashbrowns

Shredded potatoes, egg, and some seasonings are all you need to make homemade hashbrowns. The eggs help the patties hold together, without it we find they don’t hold together as well. You can skip it if you’d prefer.

The best potatoes for hashbrowns are starchy potatoes like Russets, baking potatoes, or Idaho potatoes (avoid waxy potatoes). They have low moisture content, so they’re great for hashbrowns (and mashed potatoes too)! I prefer to peel them, but you can skip that step if time is short.

Variations

Mix-ins: Crumbled sausage, shredded onion, cubes of ham, bacon pieces, avocados, diced bell peppers, jalapenos, or green chiles.

Toppings: Hashbrowns become the main dish when toppings are added! Try some sour cream, shredded cheese, salsa, guacamole, or ketchup!

cooking Homemade Shredded Hash browns in a pan

How to Make Homemade Hashbrowns

In the recipe below, we panfry to crisp the outside and then finish the hashbrowns in the oven. This gives a crispy exterior with a tender potato center. We use this method with sweet potato hashbrowns as well.

  1. Grate potatoes with a cheese grater. Rinse and soak for 5 minutes (per the recipe below).
  2. Drain, squeeze dry, and toss with egg/seasoning.
  3. Scoop portions of potatoes into a heated pan (cast iron is best!) and flatten with a spatula. Brown each side and then bake in the oven until the potatoes are tender throughout.
hashbrowns on a sheet pan

Serve with a slice of homemade quiche or a plate of freshly scrambled eggs or crispy oven bacon! Or replace the English muffin in eggs benedict with hashbrowns.

Tips for Crispy Hashbrowns

  • Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
  • When squeezing the water out of the hashbrowns, place a paper towel over the drained potatoes and press down or place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
  • An egg is optional, but we find the potatoes hold together best this way.

 If bacon is on the menu, cook the hashbrowns in the leftover grease for more flavor!

Storing Leftovers

Keep leftover hashbrowns in a covered container in the refrigerator for up to 3 days. Reheat them in an air fryer or under the broiler until they are crisp again. Add leftover hashbrowns to a can of soup for a quick and hearty meal.

Freeze cooked portions that are cooled in separate zippered bags with the date labeled on the outside for up to 4 weeks. For best results for reheating frozen hashbrowns, use the air fryer.

plated Homemade Shredded Hashbrowns

More Breakfast Potatoes

Did you enjoy these Homemade Hashbrowns? Be sure to leave us a rating and comment below!

plated Homemade Shredded Hashbrowns
4.97 from 109 votes↑ Click stars to rate now!
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Homemade Shredded Hashbrowns

Homemade Shredded Hashbrowns are pan-fried to a crispy golden brown perfection. So easy to make, they are the perfect addition to any breakfast!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 9 hashbrown patties

Ingredients  

  • 3 medium russet potatoes peeled
  • 2 eggs
  • 1 teaspoon garlic powder
  • salt and pepper to taste
  • 2 tablespoons vegetable oil

Instructions 

  • Preheat oven to 350°F.
  • Shred potatoes using the large side of a box grater.
  • Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry.
  • Combine eggs, potatoes, and seasonings together in a medium bowl.
  • Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon.
  • Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender.

Notes

  • Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
  • When squeezing the water out of the hashbrowns, place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
  • An egg is optional but we find the potatoes hold together best this way.
4.97 from 109 votes

Nutrition Information

Serving: 1hashbrown patty | Calories: 99 | Carbohydrates: 13g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 18mg | Potassium: 314mg | Fiber: 1g | Sugar: 1g | Vitamin A: 54IU | Vitamin C: 4mg | Calcium: 15mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Breakfast, Side Dish
Cuisine American
stack of Homemade Shredded Hashbrowns with a title
close up of Homemade Shredded Hashbrowns
baked Homemade Shredded Hashbrowns on a sheet pan with a title
baked Homemade Shredded Hashbrowns on a sheet pan and plated with writing

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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. I made this. It was delicious. Light and fluffy!
    After soaking the shredded potatoes, I strained the potatoes and then placed the strainer inside a big bowl and kept it in the refrigerator uncovered for several hours. . That way it was easier to squeeze out the liquid later. I was able to do this hours before I started dinner.5 stars

  2. Hello and all the very best for a New Year filled with good tidings!
    Your recipe recommended pan frying the hash browns on a stove-top to get a crispy layer followed by finishing them in the oven for a crispy exterior and internally product. Any recommendations for oven temp.? As well, a pinch of Italian seasonings/paprika added to the hash brown batter would to my mind, enhance the flavor.
    Looks eminently doable and an ideal way to kick off one’s day.
    Thanks for the Recipe.
    Cheers
    Bernard5 stars

  3. Flour shows in the picture of the ingredients but I don’t see it in the list of ingredients. Is flour used and if so, what is the measurement?5 stars

    1. Hi Jeannette, this is an optional ingredient and can help if you are finding issues with them binding. In this case I would add 1 tablespoon of flour. I hope this helps!

    1. Hi Linda, I have never tried this recipe with frozen hashbrowns but it should work. I would defrost them before adding them to the recipe to avoid the hashbrown mixture from being too soggy with the extra moisture. You will have to let us know how they turn out!

  4. Not all that great, will try again because I don’t like to fail. Found them to be more like a potato pancake than hashbrowns, that or I will try frozen. Disappointed.2 stars

    1. Thanks for trying this recipe, Lee. I am sorry it didn’t turn out as expected. Hopefully, you had better luck the second time around.

    1. Hi Debra, I have never tried this recipe with frozen hashbrowns but it should work. I would defrost them before adding them to the recipe to avoid the hashbrown mixture from being too soggy with the extra moisture. You will have to let us know how they turn out!

    1. In Step 5, we place browned hashbrowns on a baking sheet and cook (in the oven) an additional 10-15 minutes or until tender.

  5. This is easy and delicious. I added Mrs. Dash garlic herb and some minced onion. OMG! I No leftovers!

  6. Hi Holly! Finally I found a recipe to make hash browns! I had almost given up on making them until I found your recipe. Followed it exactly as written. This is a keeper. I have used many of your recipes and they all have been great! Thank you for your time in sharing all of your recipes! Your site is visited often by me!!!

  7. These hashbrowns come out perfect every time. Crispy on the outside and creamy on the inside. We tried red potatoes, but they weren’t as good.