Last week I got a couple dozen potatoes my from CSA.  I love potatoes and farm fresh ones are absolutely the best.  Since I had so many fresh potatoes lying around, I wanted to make some nice hashbrowns for breakfast.  Hashbrowns are hard to make as fresh potatoes have so much starch in them that the potatoes seem to stick together.  I always used to end up with a sticky mess of potatoes.  However, I have figured out the secret and I have listed all of the steps below to make crispy and amazing hashbrowns.


Hashbrowns – (serves 4)

  • 6-8 potatoes
  • 3 tbs vegetable oil
  • 1 tsp smoked paprika
  • 1/2 tsp kosher salt
  • 1/4 tsp freshly cracked pepper

The key to perfect hashbrowns is perfectly cut potatoes.  I have found that using a food processor with the shredding attachment is the way to go.  If you don’t have one, try a box grater.  It is a bit of work, but the results are fantastic.  Once you have the potatoes shredded, let them soak in a bowl of water for 20 minutes.

Soak the Potatoes

Make sure to change the water twice.  Soaking the potatoes will help remove the excess starch from the potatoes.  If you skip this step, the potatoes will stick together and create clumps.

Next drain the water and wring out the potatoes.  To do this, I layer up a couple of paper towels and then use them to filter out the water.  Squeeze hard to get all of the water out.  The dryer you can get the potatoes the better.  Dry potatoes make crispy hashbrowns.

Squeeze out the water

I have found that cooking hashbrowns on an electric griddle or fry pan creates the best results.  Set your pan to 350, and add the oil.   You can use a fry pan, but try to get the pan to a constant temperature around 350 degrees.  I find that this is usually around medium/high on most stove tops.

Season and fry up the potatoes

Once the oil is hot, add the potatoes and then season with the salt, pepper and paprika.  If you don’t have smoked paprika, regular can be substituted.  Smoked paprika will give you a nice smokey flavor and just a tad bit of heat.

Stir the potatoes on the griddle and let the cook for 8-10 minutes or until the potatoes soften.  Then arrange the potatoes into a single uniform layer.  Cook for 3-5 minutes.

Crispy and delicious hashbrowns

When golden brown, flip the potatoes and cook until the other side is golden brown.  This will be another 3-5 minutes.

The ultimate breakfast

This method will give you the perfect hashbrowns.  Crispy edges with a nice soft center.

Rex is an avid griller, barbecuer and bacon enthusiast. He is the Pitmaster for the Rex BBQ competition team. Rex was also featured on the TV show American Grilled. If you have any questions or wish to have Rex decode your favorite dish, click on the ASK REX link in the menu above.


  1. I love crispy edged hash browns but have had trouble making them consistently. Great tip on getting the starch out!

  2. These were so good! I had bacon that I put a little bacon grease in the potato pan… yum! I also had leftover raw potato, which I froze on a baking sheet and then put in a large ziplock freezer bag.. much better than a bag of frozen potatos + preservatives + who knows what else from the store.

    • Glad you enjoyed them Suba! Now you can start mixing in other ingredients into them. They are great with peppers and sweet onions.

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  4. We have been trying our hand at hash browns for years and neither my husband or I have had any success. This is the first recipe that has come out perfect. Even easier than frozen. Thanks for the post!!!

  5. this is great! I just tried to make hashbrowns this weekend and they ended up like a pile of mush. I can,t wait to try yhis recipie with my home grown dried herbs.

  6. Can you freee them? What time in the process would you suggest doing it?

    • Kathy,

      I am not sure how to freeze these without a blast chiller. The problem is, if you dry the potatoes they will turn brown. If you freeze them and they are wet you will end up with a big ice cube. The best would be to prepare them up to a day in advance and keep them in water in the fridge. Then drain and fry.


  7. The best. I have soaked before and it was the best cound not find where I read to soak over night and not in a metal container( I think) on the metal. Most of us do not need all the starch but potoes are soooooooo good.

  8. Judy Collins Reply

    In the cafe/restaurant business, we just part boil them just about 10-15 minutes depending on size. Drain, cover with ice, peel and let completely cool. You want the centers almost raw. Drain and let dry. Shred. Keep cold.

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