The perfect hashbrowns are the crown of a cook’s morning. There is nothing like crispy hashbrowns fried to golden perfection.
Hashbrowns are a great addition to any hearty breakfast, unfortunately often they turn out a soggy, gray mess instead of deliciously golden brown. There are many tips out there on how to create the perfect hashbrowns. Many have you squeeze the water out of the potatoes, which is great, I’ve tried it but I wanted something a bit simpler and time-saving. The trick? Baking the potatoes before you shred them.
It might be cheating but I am 100% okay with that since it makes frying the hashbrowns a breeze. Plus they turn out amazing, with just the right amount of crispiness.
As a bonus you can bake extra potatoes. Shred the baked potaotes and lay them flat on a baking sheet to freeze. Once firm pour the shreaded poatoes into plastic resealable bags and keep in the freezer until you are ready to cook them. I’ve even been known to cook extra bacon to freeze and reheat later. Breakfast can be ready in minutes!
My prefered pairing for these crispy hashbrowns is fried eggs and sausage or bacon. If you are looking for an extra hearty breakfast they are amazing with sausage gravy and sourdough biscuits as well.
How to Make Crispy Hashbrowns
Yield 6 servings
Never worry about having mushy, brown hashbrowns again. Baking your potatoes before you shred them makes for crispy and delicious hashbrowns! Hash browns make for a tasty and quick meal anytime of day. Enjoy with a plate of scrambled eggs, bacon and biscuits.
Ingredients
- 6 russet potatoes
- 1⁄4 c. lard, tallow or coconut oil
- 1 tsp. unrefined salt
- 1 tsp. freshly ground black pepper
Instructions
- Place the potatoes on straight on your oven rake or in a baking dish. Bake at 375 F for about 45 minutes or until soft when pricked with a fork
- Allow the potatoes to completely cool. Shred on the largest whole on your grater. As the peel falls off set aside to compost or eat separately. If some of the peel grates in that is fine.
- Heat 2 TBS of oil in a large skillet (preferably cast iron). Add 1/3 of the potatoes fry for 4 minutes or until crispy brown, flip over and fry for another 4 minutes.
- Repeat step 3 two more times until there are no more shredded potatoes.
- Sprinkle the hash browns with the salt and black pepper and serve.
My husband will have to take a look at this recipe. Crispy Hashbrowns! His favorite!
Mine too!
What an awesome tip! Seriously a fantastic life hack! I’m going to try this for meal prep this week!
I’ve never tried roasting the potatoes and THEN grating them for crispy hashbrowns, but it totally make sense. Genius. I’m definitely trying this soon!
It’s just about the only way I make them now!
I’ve never baked potatoes before making hashbrowns! Will try this this weekend!
It’s my favourite way to make them! 🙂
Crispy hash browns are THE BEST! These look delicious!!
Right?!
How interesting to know that baking potatoes can make the hashsbrowns crispy!!! I am such a geek – will have to try this trick 🙂
These hashbrowns will be perfect with some eggs, fresh slices of avocado and toast. I love them crispy.
Oh, now I want avocado and toast too!!
My youngest son loves hashbrowns and this recipe is perfect for him. I can’t wait to try it!
Yay, I’m glad!
Mmmm you had me at crispy! That’s such a great idea to make extra potatoes in advance too – I love a bit of meal prepping!
Me too! I’m trying to get better at it!
Love, love hash browns! I could eat them every day! The crispier the better.
Me too!!
Need to make this asap! Goes perfectly with some eggs over easy!
Now I want to make an egg easy over!
I want these for breakfast now! 😉 Thank you for that wonderful tip!!
You’re welcome. I keep thinking about how they are prebiotics thanks to you! 🙂
Seriously the best! The best! Those crispy potatoes are probably served for breakfast in heaven.
If not they should be!!
I love hash browns! These look so crispy – cooked to perfection!
Thank you!
I have never tried pre baking the potatoes, good idea!! And cast iron is KEY in my humble opinion…it is the only pan I use now pretty much ever!
Cast iron makes all the difference!! It all I use as well.
Love all of that traditional fat in these. They sure look good, all of that crispy goodness!
Thank you! Traditional fat is where it’s at!