Homemade Hashbrowns

I am pretty content with a smoothie most mornings but on the weekends, I make a big deal out of breakfast, usually in the form of brunch. This weekend, I was looking forward to eating at Stir Crazy Baked Goods but since the weather was crappy, I decided to bring brunch home instead. It wasn’t anything fancy but humble hashbrowns, eggs, and some sauted spinach. Have you guys tried making hashbrowns from scratch? I am not talking about that frozen stuff (although it’s delicious) but actually peeling, shredding potatoes and cooking them until brown and crispy.



I had always associated hashbrowns with diners, not something I’d make at home but this step by step post from Serious Eats made this totally doable at home. It’s all about the type of potato and the technique that will make hashbrowns get that nicely cooked potatoes with crispy texture.



I made hashbrowns twice using the same technique but I’d say the 1st time was even better because I wasn’t taking photos or anything. In between styling and taking picture, hashbrowns got cold and not as crispy but don’t get disappointed by the pictures. Give these homemade hashbrowns a try at home and simply enjoy it while it’s hot.



Potatoes usually get a bad rep because it is often associated with fries, chips, or baked potatoes loaded with a lot of butter, sour cream, melted cheese and bacon bits. But once you take away all that grease and mountain of add-ons, potatoes are pretty nutrient-dense because of their excellent vitamin/mineral content, fiber, and very  little sodium.



Hashbrowns are one of those things that can be made for an individual or feed a crowd with very little to no effort at all. I made it on an electric griddle but you can make it in a skillet. Besides being super easy, one of the great things about homemade hashbrowns is the ability to control ingredients such as salt and oil.



Instead of waiting in line for hours at the diner or buying frozen stuff, I hope you will try making homemade hashbrowns at the comfort of your own kitchen next time. [Tweet “Who knew making hashbrowns at home was so easy? “]

Homemade Hashbrowns
Serves: 2
  • 1 large Russet potato
  • 1 tablespoon oil
  • salt, pepper, and garlic powder to taste
  1. Peel potato and shred it using a grater into long strands.
  2. Rinse potatoes in cold water and squeeze out as much water as possible using a kitchen towel or your hand.
  3. Microwave potato strands for 2 minutes squeeze out more water.
  4. In a skillet or griddle, heat oil over medium heat and cook potatoes until evenly brown, and crispy. Flip potatoes as needed but do not stir them continuously.It took about 15-18 minutes.
  5. Season with salt, pepper, and garlic powder.
  6. Serve it hot.

More brunch inspirations:

Green Chilaquiles

Kale, Leek, and Cheese Frittata

Chocolate Chip Banana Oatmeal Waffles 

Linking as a part of Meatless Monday with Tina Muir, Confession of a Mother Runner, & Fit Foodie Mama.



Dixya Bhattarai

Dixya Bhattarai

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