If you’re craving a warm, crispy breakfast treat that feels like a cozy hug on a plate, this Homemade Shredded Hashbrowns Recipe is exactly what you need. These golden-brown hashbrowns are tender on the inside with just the right crunch on the outside, making them a total morning game changer. Simple to whip up and packed with satisfying textures and flavors, they’re perfect to serve alongside your favorite eggs or to enjoy on their own anytime you want that comforting homemade touch.

Ingredients You’ll Need

A clear glass bowl sits on a white marbled surface with a white and black striped cloth nearby. Inside the bowl, shredded white potatoes form the base layer. On top, there is a pile of white flour and beige seasoning powder. A single raw egg with a bright yellow yolk rests in the center, surrounded by the potatoes. Small black pepper specks are sprinkled on the right side of the bowl. The textures are soft and powdery with the wet egg yolk contrasting the dry ingredients photo taken with an iphone --ar 4:5 --v 7

To create the perfect Homemade Shredded Hashbrowns Recipe, you only need a handful of straightforward ingredients that each play a key role. From the russet potatoes providing hearty structure to the eggs binding everything together, every item contributes great flavor and texture.

3 medium russet potatoes peeled: These starchy potatoes crisp up beautifully and give that classic hashbrown texture.
2 eggs: They act as natural binders to hold the shredded potatoes together while cooking.
1 teaspoon garlic powder: Adds a subtle, savory kick that lifts the overall flavor profile.
Salt and pepper to taste: Essential seasonings that enhance every bite with just the right balance.
2 tablespoons vegetable oil: Provides the frying fat that achieves the perfect golden crust without overpowering the hashbrowns.

How to Make Homemade Shredded Hashbrowns Recipe

Step 1: Prep the Potatoes

Start by peeling your russet potatoes and shredding them using the large side of a box grater. This shredding size is key to achieving crispy edges and a fluffy center. Once shredded, rinse the potatoes under cold water to wash away excess starch, then soak them in a large bowl of cold water for 5 minutes. This simple step keeps the hashbrowns from becoming gummy. After soaking, drain them well and squeeze out as much moisture as possible—this is essential for that crispy finish.

Step 2: Mix the Ingredients

In a medium bowl, combine the dried shredded potatoes with the eggs, garlic powder, salt, and pepper. The eggs will help bind the mixture so your hashbrowns hold together, while the garlic powder infuses each bite with a subtle warmth. Mixing everything evenly ensures that every patty cooks consistently.

Step 3: Pan-Fry to Golden Perfection

Heat your vegetable oil over medium-high heat in a large skillet. Once hot, scoop about ¼ cup of the potato mixture per patty into the pan, flattening gently with the back of a spoon. Cook each side for about 4 to 5 minutes until they develop a deep golden-brown crust. This careful frying locks in flavor and texture.

Step 4: Finish Cooking in the Oven

Transfer the browned hashbrowns onto a baking sheet and bake in the preheated 350°F oven for an additional 10 to 15 minutes. This step ensures they cook through perfectly and become tender on the inside without losing their crisp exterior. It’s a game-changing finishing touch for the ultimate hashbrown experience.

How to Serve Homemade Shredded Hashbrowns Recipe

Seven golden brown potato latkes are placed on a baking tray lined with white parchment paper. Each latke is round but uneven in shape, showing a textured surface made of crispy fried shredded potatoes with some lighter creamy areas and darker browned spots. The tray's edge is silver and sits on a white marbled surface with a hint of gray. The lighting highlights the crispy texture and warm color of the latkes. photo taken with an iphone --ar 4:5 --v 7

Garnishes

Sprinkle freshly chopped chives, a dollop of sour cream, or shredded cheese over your hashbrowns to add color, creaminess, or a burst of flavor. These garnishes make your Homemade Shredded Hashbrowns Recipe feel extra indulgent and fresh.

Side Dishes

Pair your hashbrowns with scrambled or fried eggs, crispy bacon, or sautéed mushrooms for a hearty, satisfying breakfast spread. Their crispy texture creates a perfect contrast to these classic sides.

Creative Ways to Present

Try stacking hashbrown patties with layers of avocado, tomato slices, and a fried egg on top for a breakfast “sandwich” or serve them as a base for smoked salmon and cream cheese for a brunch twist. Your Homemade Shredded Hashbrowns Recipe shines in countless creative presentations.

Make Ahead and Storage

Storing Leftovers

If you have leftover hashbrowns, let them cool completely before storing them in an airtight container in the refrigerator. They’ll stay delicious for up to 3 days, making a quick breakfast or snack easy to enjoy on busy mornings.

Freezing

You can freeze cooked hashbrowns by placing them on a baking sheet in a single layer and freezing until firm. Then transfer to a freezer-safe bag or container. This way, your Homemade Shredded Hashbrowns Recipe is ready whenever you need a crispy breakfast treat in a flash.

Reheating

Reheat leftover or frozen hashbrowns in a skillet over medium heat to restore that crispness. Microwaving is quicker but tends to make them soggy, so for the best texture, frying or oven reheating is recommended.

FAQs

Can I use a food processor to shred the potatoes?

Absolutely! A food processor fitted with a shredding disc makes shredding quick and easy. Just be sure not to over-process to maintain a nice texture for your hashbrowns.

Why do I need to soak the shredded potatoes?

Soaking removes excess starch, which helps prevent the hashbrowns from sticking together and encourages crispiness when cooking. It’s a simple step that really improves the final texture.

Can I make these hashbrowns gluten-free?

Yes! The recipe contains no flour or gluten-containing ingredients, so it’s naturally gluten-free—just double-check your spices and oil to be sure.

How do I get my hashbrowns extra crispy?

Make sure to squeeze out as much moisture as possible from the shredded potatoes before cooking, cook over medium-high heat, and avoid overcrowding the pan. Finishing them in the oven also helps achieve a crispy crust.

Can I add other seasonings or herbs?

Definitely! This recipe is a great base — try adding paprika, onion powder, fresh herbs like parsley, or even a little grated cheese for added depth and personalized flavor.

Final Thoughts

You really can’t go wrong with this Homemade Shredded Hashbrowns Recipe—it’s simple, rewarding, and absolutely delicious. I hope you give it a try soon and discover just how satisfying homemade hashbrowns can be. Once you taste that golden crisp and tender inside, you’ll wonder how you ever had breakfast without them!