Homemade Shredded Hashbrowns (Skillet or Oven Method)

These hashbrowns are crispy, golden, and so easy to make at home. No frozen bags—just fresh potatoes shredded and cooked to perfection. Every bite is crispy on the outside, tender on the inside.

I made them for a weekend brunch, and they were the star of the table. The trick? Simple seasonings and a hot pan. They cook up fast, with that perfect crunch.

They’re fresh, crispy, and way better than store-bought. Perfect with eggs, bacon, or on their own. You’ll be hooked after the first bite.

Let’s make these crispy hashbrowns! Grab your potatoes—homemade goodness is waiting. Let’s get shredding!

Why You’ll Love This Recipe

• Crispy Outside, Fluffy Inside: By soaking the potatoes to remove excess starch and squeezing them dry, you’ll get those crisp edges while keeping the insides soft and pillowy.
• Made from Simple, Whole Ingredients: No preservatives, no additives. Just good old-fashioned potatoes and seasonings.
• Two Cooking Methods: Choose the stovetop for a classic crispy hashbrown, or use the oven for a hands-off approach that still delivers crunch.
• Customizable Flavors: Think beyond plain hashbrowns—add cheese, herbs, or spices to make them your own.
• Great for Meal Prep: Make a large batch and store them for easy breakfasts or quick sides during the week.

What You Need to Know Before You Start

Prep Time & Cook Time:

• Prep Time: 15 minutes (including soaking and squeezing the potatoes)
• Cook Time: 20-25 minutes (depending on thickness and cooking method)
• Total Time: Approximately 40 minutes from start to finish

Servings:
This recipe makes about 4 generous side servings. Planning a big brunch? Double or triple the ingredients.

Difficulty Level:
Beginner-friendly, but with room for mastery. The key to perfect hashbrowns lies in the technique of soaking and drying the potatoes—skills anyone can learn with a bit of practice.

Required Kitchen Tools

• Box Grater or Food Processor with Shredding Blade: To get uniform potato shreds for even cooking.
• Large Bowl: Essential for soaking the potatoes to remove excess starch, which helps them crisp up.
• Clean Kitchen Towel or Cheesecloth: For squeezing out moisture—a crucial step for achieving crispness.
• Large Nonstick or Cast-Iron Skillet (for stovetop) or Baking Sheet (for oven method): These help distribute heat evenly for a perfect crust.
• Spatula: For flipping and transferring hashbrowns without breaking them apart.

Ingredients for Homemade Shredded Hashbrowns

Here’s what you’ll need to bring these crispy hashbrowns to life:

• 2 Large Russet Potatoes: Choose firm, starchy potatoes like russets for the best texture. Peeling is optional—keep the skins on for a rustic feel, or peel them for a cleaner appearance.
• 2-3 Tablespoons Vegetable Oil (or Canola or Avocado Oil): For cooking and creating a golden crust.
• 1 Tablespoon Butter: Adds a rich, nutty flavor and helps the hashbrowns brown beautifully.
• ½ Teaspoon Salt (or to taste): Enhances the natural flavor of the potatoes.
• Black Pepper (Optional): For seasoning and a hint of sharpness.

Optional Flavor Add-ins:

• Garlic Powder (½ teaspoon): Adds a subtle, savory depth.
• Onion Powder (½ teaspoon): Enhances the flavor profile without adding chunks.
• Shredded Cheese (¼ cup, such as Cheddar or Mozzarella): Stir into the potato mixture or sprinkle on top for melty, cheesy hashbrowns.
• Finely Chopped Onion (1 tablespoon): For a sweet-savory touch and extra texture.
• Smoked Paprika (a pinch): Introduces a gentle smokiness and a hint of color.

How to Make Homemade Shredded Hashbrowns (Step-by-Step Instructions)

1. Prep the Potatoes

• Shred the Potatoes: Using a box grater or a food processor with a shredding attachment, grate the russet potatoes. Aim for uniform shreds to ensure even cooking.
• Soak in Cold Water: Place the shredded potatoes in a large bowl filled with cold water. Let them soak for 10–15 minutes. This step removes excess starch, which helps prevent the hashbrowns from sticking together and gives them that crisp finish.
• Drain and Squeeze Dry: Drain the potatoes in a colander, then place them in a clean kitchen towel or cheesecloth. Twist and squeeze out as much water as possible. The drier the potatoes, the crispier your hashbrowns will be.

2. Season the Potatoes

• Mix the Seasoning: In a large bowl, combine the drained potatoes with salt, pepper, and any optional add-ins you like (such as garlic powder, onion powder, or chopped onions). Toss until the seasoning is evenly distributed.

3. Cook the Hashbrowns

Stovetop Method:

1. Heat the Skillet: Heat a large nonstick or cast-iron skillet over medium-high heat. Add the vegetable oil and butter. Let the butter melt and foam.
2. Spread the Potatoes: Add the seasoned potatoes to the skillet, spreading them into an even layer. Press them down lightly with a spatula to form a compact layer.
3. Cook Without Disturbing: Let the hashbrowns cook undisturbed for 4–5 minutes, or until the bottom turns a deep golden brown and crispy.
4. Flip and Finish: Use a wide spatula to flip sections of the hashbrowns. Cook the other side for another 4–5 minutes. If needed, add a little more oil to ensure crispness.
5. Check Doneness: The hashbrowns should be golden and crispy on both sides with tender insides.

Oven Method:

1. Preheat the Oven: Set the oven to 425°F (220°C) and line a baking sheet with parchment paper.
2. Oil the Pan: Lightly brush the parchment with oil or spray with cooking spray.
3. Arrange the Potatoes: Spread the shredded potatoes evenly on the prepared baking sheet. Drizzle or spray with a bit of oil.
4. Bake: Bake for 20–25 minutes, flipping once halfway through, until the hashbrowns are golden brown and crispy.

Tips and Tricks for Perfect Hashbrowns

• Use the Right Potato: Starchy potatoes like russets are ideal because they crisp well and hold together. Avoid waxy varieties like red or new potatoes.
• Don’t Skip the Soak: Soaking removes excess starch, which can cause stickiness and soggy hashbrowns.
• Squeeze Thoroughly: Water is the enemy of crisp hashbrowns. Squeeze the shredded potatoes until almost dry before cooking.
• Resist Flipping Too Early: Let the bottom brown properly before flipping to prevent breakage and ensure crispness.
• Oven for Less Oil: Baking hashbrowns is a healthier option and allows you to cook a larger batch at once.

Storing and Reheating Hashbrowns

• Storage: Let any leftovers cool completely. Store them in an airtight container in the refrigerator for up to 3 days.
• Reheating: Reheat in a dry skillet over medium heat or in a 375°F oven until warmed through and crisp.

Nutrition Information (Per Serving)

Nutrient	Amount (approximate)
Calories	210
Total Fat	12g
Saturated Fat	3.5g
Carbohydrates	25g
Fiber	2g
Protein	3g
Sodium	250mg
Sugar	1g

Note: Values may vary slightly depending on portion size and specific ingredients used.

FAQs

Q: Can I use a different type of potato?
A: While russets are best for their starch content and crispness, you can use Yukon Golds or other all-purpose potatoes. Keep in mind they may yield slightly softer hashbrowns.

Q: How do I keep hashbrowns from falling apart?
A: Removing excess water from the potatoes is crucial. Also, resist moving them too early—let the bottom layer crisp before flipping.

Q: Can I freeze homemade hashbrowns?
A: Yes! After cooking and cooling completely, portion them into freezer-safe bags or containers. To reheat, place them in a skillet or oven directly from frozen.

Q: How do I make them extra crispy?
A: Cook them over medium-high heat without overcrowding the pan. Use a combination of oil and butter for the best texture, and make sure the potatoes are thoroughly dried before cooking.

Conclusion

Homemade Shredded Hashbrowns are a simple yet satisfying addition to any meal. With a little technique—soaking, drying, and proper seasoning—you can achieve restaurant-quality hashbrowns at home. They’re crispy on the outside, tender on the inside, and endlessly customizable with your favorite flavors. Whether you cook them on the stovetop or in the oven, these hashbrowns are a perfect side to elevate your breakfast, brunch, or dinner table.