You can tell just by looking at that photo how crispy these hash browns are. I kid you not when I tell you they were all gone within three minutes of telling the family I was finished with photographing them. I didn’t even get a chance to reheat them. They were just inhaled! They do take a little bit of effort to make (yes, you have to boil the potatoes before grating and frying) but it’s SO worth it. They also freeze and reheat really well, so it makes sense to make lots and have some stashed in the freezer.
📋 Ingredients
Potatoes – use a floury potato such a Maris Piper or Russet Cornflour (cornstarch in USA) – this is to help bind the potatoes without making the mixture too heavy. It also helps to make them crispy. Rice flour – this is optional – you can replace with more cornflour if you like, but rice flour add even more crispness (a kind of crunchy-crispness that you might notice in really good hash browns). Butter and a little oil to flavour, bind and moisten the potato mixture. Salt, pepper and a little garlic powder for flavour. More oil for frying.
How to make hash browns
Full recipe with detailed steps in the recipe card at the end of this post Or simply with some dippy fried eggs. Stay updated with new recipes!Subscribe to the newsletter to hear when I post a new recipe. I’m also on YouTube (new videos every week) and Instagram (behind-the-scenes stories & beautiful food photos).
Dauphinoise Potatoes
Greek Potato Hash
Crispy Smashed Potatoes
Fondant Potatoes
Easy Duchess Potatoes
Hasselback Potatoes
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