10+ Hashbrown Recipes to Make Your Breakfast Shine

Hash brown recipes help you make a simple, tasty breakfast or side dish with just a few basic ingredients. Whether you like them crispy or soft, hash browns fit many meals.

They are easy to prepare and you can customize them with different ingredients and cooking methods.

You don’t need to be a chef to make delicious hash browns at home. With a few simple steps, you can enjoy golden, crispy potatoes any time.

This article shares easy ways to cook and enjoy hash browns for your next meal.

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Ingredients

• Potatoes (usually russet)
• Onion (optional)
• Oil or butter for frying
• Salt and pepper

Cooking Instructions

1. Peel and shred the potatoes.
2. Rinse the shredded potatoes in cold water to remove excess starch.
3. Drain and pat dry the potatoes well.
4. Heat oil or butter in a pan over medium-high heat (about 350°F/175°C).
5. Spread the potatoes in a thin, even layer in the pan.
6. Cook until golden and crispy on one side (about 5-7 minutes), then flip and cook the other side.
7. Season with salt and pepper before serving.

1) Classic Crispy Shredded Hash Browns

For simple, crispy shredded hash browns, shred your potatoes finely. Remove as much moisture as you can before cooking to help them get extra crispy.

Use a hot skillet and enough oil to cover the bottom. Spread the shredded potatoes evenly and press them down gently.

Cook without stirring until a golden crust forms. Flip carefully to cook the other side until crispy and golden brown.

Season with salt and pepper to taste. Serve hot for breakfast or as a side dish.

Ingredients

• 2 medium russet potatoes, shredded
• ½ medium onion, finely chopped (optional)
• ¼ cup all-purpose flour
• 1 large egg
• 1 cup oil for frying
• Salt and pepper

Cooking Instructions

1. Rinse and shred potatoes. Squeeze out extra water.
2. Mix potatoes with onion, flour, egg, salt, and pepper.
3. Heat oil in a skillet over medium-high heat (about 350°F / 175°C).
4. Spread potato mixture evenly in the pan and press down.
5. Cook 5-7 minutes until crispy and golden.
6. Flip and cook another 5 minutes.
7. Remove from pan and serve immediately.

2) Oven-Baked Vegan Hash Browns

Oven-baked vegan hash browns offer a simple way to enjoy crispy potatoes without frying. You get a nice crunch on the outside and a soft inside.

Olive oil and spices like onion and garlic powder add great flavor. Bake them at 400°F (200°C) for about 20 minutes.

Spread the potatoes evenly on a baking sheet and flip them halfway for even cooking. These work well for a quick breakfast or as a side dish.

Ingredients

• Potatoes, shredded
• Olive oil
• Onion powder
• Garlic powder
• Salt
• Optional: dill or other herbs

Cooking Instructions

1. Preheat oven to 400°F (200°C).
2. Toss shredded potatoes with olive oil and spices.
3. Spread potatoes in a single layer on a baking sheet.
4. Bake for 10 minutes, then flip potatoes.
5. Bake another 10 minutes or until golden and crispy.
6. Remove from oven and serve warm.

3) Hash Brown Casserole with Cheesy Topping

This hash brown casserole is creamy and cheesy. Layer hash browns with sour cream, cheese, and a crunchy topping.

The cheese melts and makes each bite warm and gooey. The crunchy topping adds a nice contrast to the soft potatoes.

You can add onions or different cheeses to customize the dish. Bake the casserole at 350°F (175°C) for a golden top and a tender inside.

Let it cool a bit before serving so it holds together well.

Ingredients

• 1 (30 oz) bag of frozen hash browns
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 1/2 cup chopped onion
• 1/4 cup melted butter
• 1 1/3 cups crushed cornflakes

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. Mix hash browns, 1 1/2 cups cheddar, sour cream, soup, and onion in a bowl.
3. Spread mixture in a greased 9×13 inch baking dish.
4. Combine cornflakes, melted butter, and remaining cheese.
5. Sprinkle topping evenly over casserole.
6. Bake for 45 minutes until bubbly and golden on top.
7. Let cool 5 minutes before serving.

For more tips, try a trusted Cheesy Hashbrown Casserole Recipe.

4) Diner-Style Extra Crispy Hash Browns

To get diner-style extra crispy hash browns, shred your potatoes and rinse them with cold water to remove excess starch. Dry them well with a clean towel.

Heat a well-oiled pan over medium-high heat. Spread the potatoes evenly and press them down tightly.

Let them cook undisturbed for about 7 minutes until the bottom is golden and crispy. Flip carefully and cook the other side for another 3 to 4 minutes.

Do not stir or move the potatoes while cooking to keep them crispy.

Ingredients

• 2 large potatoes, peeled and shredded
• 2 tablespoons vegetable oil or butter
• Salt and pepper to taste

Cooking Instructions

1. Rinse shredded potatoes under cold water.
2. Dry potatoes thoroughly with a towel.
3. Heat oil or butter in a pan over medium-high heat.
4. Press potatoes into the pan evenly.
5. Cook without moving for 7 minutes until golden.
6. Flip and cook for 3-4 more minutes.
7. Season with salt and pepper.

5) Homemade Potato and Onion Hash Browns

To make homemade hash browns, shred your potatoes and squeeze out as much moisture as you can. This step helps them get crispy.

Finely chop an onion and mix it with the shredded potatoes for flavor. Add a bit of flour and an egg to help bind the mixture.

Heat oil in a pan and fry small portions until golden brown on both sides. Make sure your oil is hot enough, around 350°F (175°C), for best results.

Ingredients

• 2 medium russet potatoes, shredded
• ½ medium onion, finely chopped
• ¼ cup all-purpose flour
• 1 large egg
• 1 cup oil for frying
• Salt to taste

Cooking Instructions

1. Shred potatoes and squeeze out moisture.
2. Mix potatoes, onion, flour, egg, and salt.
3. Heat oil to 350°F (175°C).
4. Fry small spoonfuls of mixture until golden on both sides.
5. Drain on paper towels before serving.

Learn more about homemade hash browns here.

6) Thin Layer Skillet Hash Browns for Even Crisping

For crispy hash browns, spread shredded potatoes in a thin, even layer in the skillet. This helps them cook evenly and get golden all over.

Keep the layer about one-third of an inch thick. Avoid piling the potatoes too high.

Cook without stirring for about 6 minutes to let the bottom form a crust. Flip carefully and cook the other side until golden brown.

Use medium-high heat and make sure your pan and oil are hot before adding the potatoes. This helps the hash browns get crispy fast.

Ingredients

• 2 large potatoes, peeled and shredded
• 2 tablespoons vegetable or canola oil
• Salt and pepper to taste

Cooking Instructions

1. Heat oil in a skillet over medium-high heat (about 375°F / 190°C).
2. Spread shredded potatoes in a thin, even layer, about 1/3 inch thick.
3. Cook undisturbed for 6 minutes until the bottom is golden brown.
4. Flip carefully and cook for another 4–5 minutes.
5. Season with salt and pepper before serving.

7) Wispy Golden Hash Browns from Scratch

To make wispy, golden hash browns, shred your potatoes finely. Rinse them in cold water to remove extra starch, then dry them well.

Heat your pan with oil until it sizzles, then add the potatoes. Spread them thinly and cook without stirring until the edges turn golden and crisp.

Flip carefully to brown the other side. You get a crispy outside and tender inside.

Season with salt and pepper to taste.

Ingredients

• 2 large russet potatoes
• 3 tablespoons vegetable oil or butter
• Salt, to taste
• Pepper, to taste

Cooking Instructions

1. Peel and shred potatoes finely.
2. Rinse shredded potatoes in cold water, then drain.
3. Dry potatoes thoroughly with a towel.
4. Heat oil or butter in a pan over medium-high heat (about 375°F / 190°C).
5. Spread shredded potatoes evenly in the pan.
6. Cook for 5-7 minutes without stirring until golden and crisp.
7. Flip and cook for another 5 minutes.
8. Season with salt and pepper before serving.

8) Hash Browns Made with Russet Potatoes

Russet potatoes work best for making crispy hash browns. Their starchy texture helps hash browns get golden and crunchy.

Peel the russets, then shred them finely. Soak the shredded potatoes in cold water to remove extra starch.

Dry them well before cooking to avoid sogginess. Cook hash browns in a hot skillet with oil until brown and crispy on both sides.

Season with salt and pepper to taste.

Ingredients

• 2 large russet potatoes
• 3 tablespoons cooking oil (vegetable or canola)
• Salt and black pepper to taste

Cooking Instructions

1. Peel and shred the russet potatoes.
2. Soak shredded potatoes in cold water for 5 minutes.
3. Drain and dry potatoes thoroughly with a towel.
4. Heat oil in a skillet over medium-high heat (about 375°F / 190°C).
5. Spread potatoes evenly in the skillet.
6. Cook for 5-7 minutes until golden brown, then flip.
7. Cook the other side for 5 more minutes.
8. Season with salt and pepper before serving.

9) Easy Hash Browns with Flour and Egg Binder

You can make simple and tasty hash browns using just a few ingredients. Start with shredded potatoes, then mix in an egg and a little flour.

The egg and flour help hold the potatoes together when you cook them. This combo makes your hash browns crisp on the outside and soft inside.

Season with salt and pepper to your taste. Pan-fry them in a hot skillet with oil until golden brown on both sides.

Ingredients:

• 2 medium russet potatoes, shredded
• 1 large egg
• 2 tablespoons all-purpose flour
• Salt and pepper, to taste
• 1 cup oil for frying

Cooking Instructions:

1. Rinse shredded potatoes in cold water. Drain and dry well.
2. In a bowl, beat the egg and mix in the flour, salt, and pepper.
3. Add potatoes to the bowl and stir until coated.
4. Heat oil in a skillet over medium heat (about 350°F / 175°C).
5. Place spoonfuls of the mixture in the skillet and flatten gently.
6. Cook for 4-5 minutes per side until golden and crispy.
7. Remove and drain on paper towels before serving.

10) Crunchy Hash Browns with Cornflake Topping

Buttery cornflakes add extra crunch to your hash browns. This recipe mixes shredded hash browns with creamy sour cream, cheese, and sometimes a soup base for extra flavor.

When you bake the dish, the cornflakes turn golden and crispy. The soft potatoes contrast nicely with the crunchy topping.

You can adjust the cheese and sour cream to your taste. Add a bit of onion or seasoning to boost the flavor.

Ingredients

• 1 (32 oz) bag frozen shredded hash browns
• 2 cups shredded cheddar cheese
• 16 oz sour cream
• 1 can cream of chicken soup (optional)
• 2 cups crushed cornflakes
• 4 tbsp butter, melted
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 350°F (175°C).

2. Mix hash browns, cheese, sour cream, soup (if using), salt, and pepper.

3. Spread the mixture in a greased baking dish.

4. Toss crushed cornflakes with melted butter.
   Sprinkle them over the potatoes.

5. Bake for 45 minutes.
   Remove from oven when the top is golden and bubbly.