The Recipe Rebel / Side Dishes
written by Ashley Fehr
5 from 1 vote
Prep Time 15 minutes mins
Total Time 35 minutes mins
Servings 4 servings
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Last updated on June 4, 2020
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A simple step-by-step tutorial on how to make CRISPY shredded hashbrowns! The perfect addition to your weekend breakfast 🙂
How do you guys like your hashbrowns? Shredded or cubed?
For me? I like them (LOVE them) both ways! It really just depends on my mood and what I’m eating them with. It also depends where I’m getting them and if I know that they’re going to be golden and crispy, or if they’re going to resemble warm, pale, shredded potatoes.
Growing up, we didn’t ever have shredded hashbrowns. But when I grew up and got out on my own, and found a boyfriend who liked breakfast and brunch as much as I did, I was able to experiment a little with my breakfast options. And so my love of (crispy!) shredded hashbrowns began.
I took a few photos along the way to give you a visual, so I’m going to give a quick overview of a few of my best tips and tricks here (be sure to read the full recipe for full instructions):
- Use Russet potatoes for the best results
- Start with your potatoes in cold water, covering your potatoes completely (more than is shown in the picture)
- Don’t overcook your potatoes! They shouldn’t be completely cooked through. Cook too long and they’ll get mushy when you cook them the second time.
- Refrigerate until really, completely cold all the way through. You’re going to need to prep in advance of your meal. Keep your potatoes in the fridge up to 24 hours before cooking (you’ll need to refrigerate at least 3 hours).
- Use a large grater to shred your cold potatoes — you don’t want them too fine!
- Make sure the oil in the pan is really hot before adding your potatoes — this will help keep the potatoes from absorbing it and will give you that great crispy exterior.
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Pin this recipe to your favorite boardHow to Make Crispy Shredded Hashbrowns
written by Ashley Fehr
5 from 1 vote
A simple step-by-step tutorial on how to make CRISPY shredded hashbrowns! The perfect addition to your weekend breakfast ? thereciperebel.com
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ReviewPrep Time 15 minutes mins
Cook Time 20 minutes mins
Total Time 35 minutes mins
Cuisine American
Course Breakfast, Side Dish
Servings 4 servings
Calories 219cal
Ingredients
- 3-4 medium Russet potatoes peeled (or leave the peel on if you want)
- 3 tablespoons canola oil
- 1/2 teaspoon seasoning salt I use Lawry’s
Instructions
Place potatoes in a large pot and cover with cold tap water (so that the potatoes are completely covered). Bring to a boil and cook for 10 minutes, until just slightly softened.
Drain and place in a bowl. Cover with plastic wrap and refrigerate at least 3 hours or up to 24 hours (until they are cold all the way through!).
Shred potatoes using a large grater. (*Squeeze out excess moisture with a paper towel if necessary — any water in the potatoes will keep them from getting crispy)
Heat canola oil in a heavy skillet (I like cast iron for this) over medium heat. Add potatoes to skillet and season with seasoning salt. Cook until golden brown, stirring as little as possible (stirring interrupts the browning process).
Taste and adjust seasoning if desired.
Nutrition Information
Calories: 219cal | Carbohydrates: 28g | Protein: 3g | Fat: 10g | Sodium: 298mg | Potassium: 666mg | Fiber: 2g | Vitamin C: 9.1mg | Calcium: 21mg | Iron: 1.4mg
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Meet Ashley
My name is Ashley Fehr and I love creating easy meals my family loves. I also like to do things my way, which means improvising and breaking the rules when necessary. Here you will find creative twists on old favorites and some of my favorite family recipes, passed down from generations!
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Reader Interactions
Comments
Shelby bear says
If I wanted to, could I freeze them after I grate them? I’m not one for lots of prep in the morning. And I’m wondering if I made alot ahead of time. Thoughts?
Reply
Ashley Fehr says
I haven’t had as much luck freezing them, but you definitely can! You just have to drain them really well and squeeze dry or they won’t get crispy.
Reply
Shelly says
So semi pre-cooking is the secret! I’ve never done that before. Great tips!
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Ashley Fehr says
Thanks Shelly! It’s my favorite way!
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Allison says
Do you need to add anything to shape them into patties?
Reply
The Recipe Rebel says
I’m not sure Allison, I haven’t tried it myself.
I love this recipe. As in I have to make it this weekend for the family. I’m with you when I can eat hash browns any way they come, but it totally depends on the mood. Sometimes you just want some good ole shredded hash browns with your over medium eggs. Can’t wait to try these!
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Ashley Fehr says
Thanks Cyndi! I will absolutely eat them any way as long as they’re crispy!
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marcie says
I love my hashbrowns grated and extra crispy! This is such a great tutorial, Ashley, and you’re making me realize it’s been way too long since I’ve made them — that definitely needs to change! And thank you for linking up my mini hashbrown quiches. 🙂
Reply
Ashley Fehr says
Thanks Marcie! And no problem! I will have to try them next!
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Rachel @ Bakerita says
Mmm I like my hash browns EXTRA crispy so these look SO perfect for me 🙂 I could go for a big plate of just these for breakfast.
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Ashley Fehr says
I wish I had some of these instead of my oatmeal! Lol
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Dorothy Dunton says
Hi Ashley! We love all kinds of potatoes but if I want hashbrowns they have to be crispy! Here in the South sliced potatoes are called American fries and cubed fried potatoes are Southern fried – why I don’t know. 🙂
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Ashley Fehr says
Thanks Dorothy! That is so interesting! And I definitely agree — crispy is the only way to go!
Reply
ColleenB. says
Love hash brown potatoes with a little diced green bell pepper and onion.
I take it that you don’t have to squeeze out any excess moisture from the potatoes before frying?Reply
Ashley Fehr says
Hi Colleen! The green pepper and onion would be awesome additions! If you find there is a lot of excess moisture I would definitely squeeze it out as the liquid would keep them from getting crispy — I didn’t have any to squeeze out of mine. I will make a note in the recipe! Thanks!
Reply
I love hashbrowns any way they come, as I love the crispy texture! I’ve never thought to make my own before. I think I could devour these for just about every meal…this looks like perfection!
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Ashley Fehr says
Thanks Gayle! I’m the same — I love potatoes pretty much any way!
Reply
