Hash Browns

Name: Crispy Hash Browns (Homemade Fast-Food Style)
Prep time: 15 min
Cook time: 20 min
Total time: 1 h 20 min
Yield: 6 servings
Cuisine: American
Ingredients: 2 large russet potatoes; 1 large egg; 1 tbsp cornstarch; 1 cup vegetable oil, for frying; salt, to taste; ketchup, for serving

These homemade hash browns deliver the crispy-outside, fluffy-inside texture of fast-food versions using just russet potatoes, egg, and cornstarch. Fried to golden perfection, they're an easy breakfast or snack that tastes better than the chain.

🌍American 🏷️Hash browns 🏷️Copycat recipe 🏷️Potato 🏷️Breakfast Brunch

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🏷️Snack

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TikTok

Total

1h 20m

Servings

6

Difficulty

Easy

Est. Cost

$14–$23

Recipe Source

View original recipe

From TikTok

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Ingredients

2 large russet potatoes
1 large egg
1 tbsp cornstarch
1 cup vegetable oil, for frying
salt, to tasteoptional
ketchup, for servingoptional

6 Ingredients

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Instructions

1
Wash and peel the russet potatoes.
2
Cut the potatoes into thirds and par-boil them for about 10 minutes.
3
Remove the potatoes from the water and let them cool completely.
4
Once cooled, grate the potatoes into a large bowl.
5
Add the egg and cornstarch to the grated potatoes.
6
Mix with your hands until everything is well combined.
7
On a parchment-lined surface, form the mixture into oval hash brown patties.
8
Place the formed hash browns in the freezer for about 45 minutes to firm up.
9
Heat vegetable oil in a skillet over medium-high heat. Fry the hash browns until golden brown and crispy on both sides.
10
Remove from the oil and drain on a wire rack or paper towels.
11
Season with salt, if desired, and serve immediately with ketchup.

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Tips & Notes

Pro tips

Squeeze shredded potatoes in a clean kitchen towel to remove excess moisture—this is the key to crispiness.
Maintain oil temperature between 350–375°F for even browning without greasiness; use a thermometer if possible.
Form patties firmly and chill for 15 minutes before frying to help them hold their shape and cook evenly.
Don't press or flip hash browns repeatedly; let them sit undisturbed for the first 2–3 minutes to develop a crispy crust.

Substitutions

vegetable oil → canola oil or peanut oil (for frying)
cornstarch → potato starch (absorbs moisture similarly)

Storage & make-ahead

Store cooked hash browns in an airtight container in the fridge for up to 3 days; reheat in a 375°F oven for 10 minutes to restore crispiness.

Common Questions

Can I use other potato varieties instead of russet?

Russet potatoes are ideal because they're starchy and create the fluffiest interior. Red or waxy potatoes won't hold together as well.

What does the cornstarch do in hash browns?

Cornstarch absorbs moisture and helps bind the potatoes while frying, delivering extra crispiness on the outside.

How do I know when hash browns are done frying?

They're ready when golden brown and crispy, about 3–4 minutes per side. The edges should be dark golden without burning.

Can I make hash browns ahead of time?

Form and freeze the patties unbaked for up to 2 weeks. Fry directly from frozen, adding 1–2 minutes to cooking time.

Why aren't my hash browns crispy?

Excess moisture is the main culprit. Squeeze shredded potatoes dry in a clean towel before mixing, and use enough hot oil to fry, not shallow-pan fry.