Homemade Hash Browns

Crisp and golden grated potatoes are one of the most indulgent breakfasts or quick dinner options. Homemade hash browns are so easy, inexpensive and freeze perfectly too.

Homemade Hash Browns

We love hash browns for breakfast in our family and make them quite often. You can buy them in your grocery store in the freezer or refrigerator sections, but you can easily make them yourself too.

You can prepare hash browns from raw grated potatoes or cooked grated potatoes. If you use cooked potatoes, they freeze perfectly too, so you can prep them in advance and it will cut down on your work in the future and it’s a good staple to have in your freezer.

You can also add hash browns to other recipes, such as making them into Hash Brown Egg Muffins, making it into a crustless quiche or breakfast casserole.

What Potatoes Should You Use For Hash Browns

Yellow Gold Potatoes in a basket

My favorite potatoes are the yellow/gold potatoes. They have a medium starch content, which makes them just the perfect texture. The pretty golden color is nice too.

However, you can use any kind of potatoes that you have available for hash browns. They will all work.

Raw Vs. Cooked Potatoes

Hash Browns With Raw and Cooked Potatoes

You can use either raw or cooked potatoes for hash browns.

Raw potatoes will take a bit longer to cook through. They also have more starch on them, so the potatoes will stick together much more than if you use cooked potatoes, which will have a fluffier texture.

When I want fluffier hash browns that aren’t as sticky when I use raw potatoes, I rinse the grated potatoes in water first, dry them thoroughly in a clean kitchen towel and then cook them. This will eliminate a lot of excess starch from the potatoes.

If you’re cooking hash browns right away, you can use raw or cooked potatoes. If you’re prepping the hash browns in advance or freezing them, only use cooked potatoes. Raw potatoes shouldn’t be frozen.

How To Cook Hash Browns

How To Cook Hash Browns Tutorial

Raw Potatoes: Peel and grate the potatoes on the large holes of a box grater. Rinse the potatoes, drain them and dry them squeezing out all excess moisture using a clean kitchen towel.

Cooked Potatoes:

  • To cook the potatoes: Cook the potatoes in the Instant Pot (5 minutes, Manual mode, High Pressure – if the potatoes are not cooked through, add more time.), Steam the potatoes in a pot, cook them in water or bake them in the oven. Make sure the potatoes are cooked through but still very firm. If the potatoes are too soft, they will not grate as well and will turn into more of a broken/mashed potato consistency.
  • Prepping Cooked Potatoes: Cool the potatoes, peel them (the skin comes off very easily) and grate the potatoes on the large holes of a box grater.

Prepping Hash Browns:

You can peel and grate raw potatoes for hash browns up to 3 days in advance. Store them in the refrigerator, completely submerged in water. Drain the potatoes and dry them thoroughly before cooking.

You can also prep cooked potatoes. Peel and grate the potatoes and store them in an airtight container in the refrigerator for about 5 days.

Cooking Hash Browns:

In a nonstick skillet or very well seasoned cast iron skillet, heat oil on medium high heat. Add the grated potatoes to the hot skillet. Spread them out evenly to cover the bottom of the skillet. Season with salt and ground black pepper to taste on one side. Leave the potatoes in place and don’t move them around until they are crisp and golden brown on the bottom. The raw potatoes will take longer to cook through than the cooked potatoes.

Flip over the potatoes only when the potatoes are crisp and golden on the bottom. Season the second side with salt and ground black pepper. Cook until the second side is golden brown.

Serve the hash browns hot. Garnish with fresh herbs, if you want to. I love green onions on top of hash browns.

How To Freeze Hash Browns

How to freeze hash browns

Grate the cooked potatoes on the large holes of a box grater. Spread them out in a thin even layer on a baking sheet or cutting board lined with parchment paper. Place it into the freezer until the potatoes are frozen. Transfer the frozen potatoes to an airtight container or a freezer ziplock bag.

Freeze the prepared hash browns for 3-6 months.

To use the frozen hash browns, you can thaw them before use or use them right out of the freezer. They will cook up just fine if you use them in the frozen state.

Other Hash Brown Recipes:

Hearty Country Breakfast

Hash Brown and Bacon Egg Muffins

Hash Brown Breakfast Pizza

Stuffed Hash Browns

Print

Homemade Hash Browns

  • Author: Olga’s Flavor Factory
  • Prep Time: 15 min
  • Cook Time: 30 min
  • Total Time: 45 minutes
  • Yield: 4 1x

Description

Crisp and golden grated potatoes are one of the most indulgent breakfasts or quick dinner options. Homemade hash browns are so easy, inexpensive and freeze perfectly too.


Scale

Ingredients

2 lbs potatoes (I prefer gold, you can use any that you like)

oil for frying (avocado, sunflower, grape seed, etc.)

salt, ground black pepper, to taste

fresh herbs, optional


Instructions

Peel potatoes. Grate the potatoes on the large holes of a box grater. You can use raw or cooked potatoes.If you’re using raw potatoes, you may wish to rinse the potatoes in cold water to remove excess starch. Make sure to dry the potatoes thoroughly before cooking.

Heat the oil, enough to coat the bottom of a nonstick skillet or a well seasoned cast iron skillet on medium high heat.

Add the potatoes to the skillet, placing them in an even layer, covering the surface of the skillet. Season the potatoes with salt and ground black pepper on one side. 

Cook the potatoes on medium high heat for cooked potatoes and medium heat for raw potatoes until the bottom layer is golden brown. Don’t mix the potatoes or move them around until the bottom layer is cooked. The raw potatoes will take longer to cook through. (I usually cook the grated potatoes covered for a few minutes, then finish them uncovered and cook the cooked potatoes uncovered the whole time.)

Flip the potatoes and season them with salt and ground black pepper on the other side. Keep cooking until the second layer is golden brown and crisp. 

Serve the potatoes immediately. Garnish with fresh herbs. 


Notes

How To Prep Hash Brown Potatoes For the Refrigerator:

Raw Potatoes: Peel and grate the raw potatoes on the large holes of a box grater. Store them in the refrigerator up to 3 days in advance, completely submerged in water. Drain the potatoes and dry them thoroughly before cooking. 

Cooked Potatoes: Cook the potatoes and cool them. Peel and grate them on the large holes of a box grater. Store the potatoes in an airtight container in the refrigerator for up to 5 days.

How to Freeze Hash Browns: 

Cook the potatoes and cool them. Peel and grate them on the large holes of box grater, spreading them out in a thin even layer on a baking sheet or cutting board covered with parchment paper. Freeze the potatoes and then transfer them to an airtight container or a freezer ziptop bag. Store the frozen hash browns in the freezer for 3-6 months. 

To cook frozen hash browns, you can thaw them slightly or start cooking them in the frozen state, they will just take a bit longer than if thawed. 

Keywords: homemade hash browns, how to freeze hash browns, grated potatoes

3 Comments

  • Olga

    Hey,Olga
    Thanks for sharing this recipe with us, looks delicious. We love trying new stuff,specially when taking care of husband with multiple sclerosis and 3 small kids with 2 cystic fibrosis kids and only 1 girl is healthy. Sorry, I’m not here to complain, it’s just very hard to do this all by your self,so its definitely nice to make simple but yet still delicious meals. I believe that one day my dear lord and God will heal my husband & 2 kids ella and Jesse. Olga may God bless you and your family.!!

    • olgak7

      Hi Olga,
      I’m so sorry you have so much on challenges in your life. You are amazing! May God help you and heal your family. I know that it’s so hard to have so much responsibilities on your shoulders.

  • Olga

    Thanks,so much Olga. May God bless you, & thanks again i’v tried lots of your recipes and turned out very good. God bless your hands I’m sure doing a blog for us is not easy & time consuming, so god bless you!! Looking forward to trying new things.☺👍💖

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