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How to Make Crispy Hashbrowns

June 25, 2015 by Katie Mae Stanley 31 Comments

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As an Amazon Associate, I earn from qualifying purchases, as well as through other affiliate links.

How to Make Crispy Hashbrowns-www.nourishingsimplicity.org

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-www.nourishingsimplicity.org

16 votes

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How to Make Crispy Hashbrowns

Author Katie Mae Stanley@ Nourishing Simplicity

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

  1. 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
  2. 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.
  3. 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.
  4. Repeat step 3 two more times until there are no more shredded potatoes.
  5. Sprinkle the hash browns with the salt and black pepper and serve.

 What do you like to eat with your hashbrowns?

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Filed Under: Breakfast, Mixes and Make Your Own, Recipes, Uncategorized

About Katie Mae Stanley

Katie Mae Stanley is the creator of Nourishing Simplicity. She believes that a made from scratch life is possible with a measure of grace. She teaches you to craft simple, nourishing recipes and natural DIY products at home.

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Reader Interactions

Comments

  1. Tatiana

    February 4, 2018 at 11:16 pm

    My husband will have to take a look at this recipe. Crispy Hashbrowns! His favorite!

    Reply
    • Katie Mae Stanley

      February 7, 2018 at 12:25 pm

      Mine too!

      Reply
  2. Leslie-Anne

    February 4, 2018 at 6:01 pm

    What an awesome tip! Seriously a fantastic life hack! I’m going to try this for meal prep this week!

    Reply
  3. Danielle

    February 4, 2018 at 3:55 pm

    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!

    Reply
    • Katie Mae Stanley

      February 7, 2018 at 12:25 pm

      It’s just about the only way I make them now!

      Reply
  4. Mira Richard-Fioramore

    February 2, 2018 at 10:50 pm

    I’ve never baked potatoes before making hashbrowns! Will try this this weekend!

    Reply
    • Katie Mae Stanley

      February 3, 2018 at 8:34 pm

      It’s my favourite way to make them! 🙂

      Reply
  5. Christina Shoemaker

    January 31, 2018 at 10:06 am

    Crispy hash browns are THE BEST! These look delicious!!

    Reply
    • Katie Mae Stanley

      February 3, 2018 at 8:34 pm

      Right?!

      Reply
  6. yang

    January 31, 2018 at 6:45 am

    How interesting to know that baking potatoes can make the hashsbrowns crispy!!! I am such a geek – will have to try this trick 🙂

    Reply
  7. Easy Prep Ahead Meal Plans @ 20 Dishes

    January 31, 2018 at 5:56 am

    These hashbrowns will be perfect with some eggs, fresh slices of avocado and toast. I love them crispy.

    Reply
    • Katie Mae Stanley

      February 3, 2018 at 8:35 pm

      Oh, now I want avocado and toast too!!

      Reply
  8. Yvonne

    January 31, 2018 at 5:29 am

    My youngest son loves hashbrowns and this recipe is perfect for him. I can’t wait to try it!

    Reply
    • Katie Mae Stanley

      February 3, 2018 at 8:35 pm

      Yay, I’m glad!

      Reply
  9. Monique

    January 31, 2018 at 3:03 am

    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!

    Reply
    • Katie Mae Stanley

      February 3, 2018 at 8:36 pm

      Me too! I’m trying to get better at it!

      Reply
  10. Cynthia | What A Girl Eats

    January 30, 2018 at 5:45 pm

    Love, love hash browns! I could eat them every day! The crispier the better.

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 8:58 pm

      Me too!!

      Reply
  11. Joni Gomes

    January 30, 2018 at 12:01 pm

    Need to make this asap! Goes perfectly with some eggs over easy!

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 8:59 pm

      Now I want to make an egg easy over!

      Reply
  12. Megan Stevens

    January 30, 2018 at 10:08 am

    I want these for breakfast now! 😉 Thank you for that wonderful tip!!

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 9:00 pm

      You’re welcome. I keep thinking about how they are prebiotics thanks to you! 🙂

      Reply
  13. linda spiker

    January 30, 2018 at 9:03 am

    Seriously the best! The best! Those crispy potatoes are probably served for breakfast in heaven.

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 9:00 pm

      If not they should be!!

      Reply
  14. Carrie | Clean Eating Kitchen

    January 30, 2018 at 8:35 am

    I love hash browns! These look so crispy – cooked to perfection!

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 9:00 pm

      Thank you!

      Reply
  15. Tessa Simpson

    January 30, 2018 at 5:42 am

    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!

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 9:01 pm

      Cast iron makes all the difference!! It all I use as well.

      Reply
  16. Emily @ Recipes to Nourish

    January 29, 2018 at 8:24 pm

    Love all of that traditional fat in these. They sure look good, all of that crispy goodness!

    Reply
    • Katie Mae Stanley

      January 30, 2018 at 9:01 pm

      Thank you! Traditional fat is where it’s at!

      Reply

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