How to Make Homemade Hash Browns
Make healthy hash browns from scratch in just three simple steps. Freeze them for a super easy and healthy breakfast, free from unnecessary starches and rancid oils.
Servings 12 servings
Ingredients
- 18 Yukon Gold potatoes or Russet baking potatoes
Instructions
Partially Cook Potatoes
- Scrub potatoes clean. Prick a few times with a fork to allow steam to escape.
- Stovetop Method: cover potatoes with clean, cold water in a large stockpot. Cover the pot with lid and bring to a boil. Reduce heat slightly, remove lid and continue to boil for 7-10 minutes or until tip of sharp knife goes in with slight resistance.
- Instant Pot Method: place potatoes on a trivet and add one cup of cold water. Close the lid and set the valve to sealing position. Press "manual" and cook for 5-8 minutes, depending on size of potatoes. Gold potatoes need 5 minutes while russets need the full 8. Once cooking cycle is complete, release pressure naturally for 5 minutes, followed by quick pressure release.
- Oven Method: Preheat oven to 350 degrees Fahrenheit. Place cleaned potatoes on a baking sheet in single layer. Bake for 30-45 minutes just until fork tender.
- Once potatoes have been cooked, remove them from pot or pan to stop the cooking process.
- When cooled just enough to handle, peel skin with a paring knife.
- Allow potatoes to completely cool and then transfer to the refrigerator for a few hours or overnight for best results.
Making and Freezing Hash Browns
- Shred the previously cooked and chilled potatoes with a box grater, food processor, or dice into small cubes with a sharp knife or vegetable chopper.
- Spread the shredded potatoes on a large baking sheet about ¾" thickness. Cover with a piece of parchment paper and spread another layer of shredded potatoes.
- Continue with the remaining potatoes, making sure to keep the layers at ¾" thickness with parchment paper in between.
- Transfer the shredded/diced potatoes to the freezer until completely frozen.
- Once fully frozen, break apart and store in a large freezer bag or freezer safe container.
Making Frozen Hash Brown Patties
- Using well oiled wide-mouth mason jar lids (just the ring part) or cookie cutters, spoon a few tablespoons of shredded potatoes and press firmly.
- Invert, remove the ring or cutter and using hands shape into desired shape.
- Carefully transfer patties to sheets in single layer, using parchment paper between layers if needed.
- Transfer to freezer and freeze well.
Notes
- You may use this method with any amount of potatoes. Use stovetop or Instant Pot for smaller quantities and oven for larger batches.
- Chill potatoes in the refrigerator for at least 4 hours or overnight to make shredding/dicing easier.
- When using hash browns in oven (i.e. casseroles), it's best to thaw first and drain excess liquid. No need to thaw when cooking on skillet.