breakfast hash brown recipe

Written BySheba G Updated On
breakfast hash brown recipe
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The Best breakfast hash brown recipe

I have been making this breakfast hash brown recipe for years, and it’s still a staple in our household. My family loves it, and it’s perfect for a quick and easy breakfast or brunch. I like that it’s a great way to use up leftover potatoes and other vegetables.

The dish is simple yet flavorful, and the hash browns add a nice crunch to the meal. The best part is that it’s easy to customize with your favorite ingredients. I often add diced onions, bell peppers, or mushrooms to give it some extra flavor.

My kids love helping me prepare the hash browns, and they’re always excited to dig in after we’re done. This recipe has been passed down through my family for generations, and I’m happy to share it with you today. It’s a classic breakfast dish that’s easy to make and always a crowd-pleaser.

The key to making great hash browns is to use high-quality ingredients and not overmix the mixture. Overmixing can make the hash browns dense and heavy, so be gentle when combining the ingredients. This recipe makes a big batch, so feel free to halve the ingredients if you’re making it for just a few people.

I like serving this with scrambled eggs, bacon, or sausage for a hearty breakfast or brunch. The leftovers are just as delicious, so don’t be afraid to make a big batch and store some for later.

Crispy Breakfast Hash Browns

Crispy Breakfast Hash Browns

4.7 from 1720 votes

Crispy on the outside and tender on the inside, these hash browns are the perfect breakfast side dish. Made with potatoes, onions, and a touch of seasoning, they are sure to be a hit at your breakfast table.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 350 kcal

🥘Ingredients

For the Hash Browns

2 lbs potatoes
1 medium onion
2 cloves garlic
2 tbsp olive oil
1 tsp salt
1/2 tsp black pepper
1/2 tsp paprika

👨‍🍳Directions

1First, peel the potatoes and cut them into quarters.
2Place the potatoes in a large pot of cold water and bring to a boil.
3Boil the potatoes for 10-15 minutes, or until they are fork tender.
4Drain the potatoes and pass them through a potato ricer.
5Allow the potatoes to cool.
6While the potatoes are boiling, finely chop the onion and mince the garlic.
7Once the potatoes are cooled, add the chopped onion, minced garlic, olive oil, salt, black pepper, and paprika to a large mixing bowl.
8Mix the ingredients until well combined and the onions and garlic are evenly distributed.
9Place a large frying pan over medium-high heat.
10Add the potato mixture to the pan and press down firmly with a spatula to form a large hash brown cake.
11Cook for 5-7 minutes, or until the bottom is golden brown and crispy.
12You should see the edges starting to pull away from the pan.
13Carefully flip the hash brown cake over and cook for another 5-7 minutes, or until the other side is golden brown and crispy.
14If the hash brown cake is too fragile to flip in one piece, you can cut it into quarters and flip each quarter individually.
15Remove the hash brown cake from the pan and place it on a cutting board.
16Cut the hash brown cake into wedges and serve immediately with your favorite breakfast dishes.

🔧Equipment

Large mixing bowl
Potato ricer
Frying pan
Spatula

📊Nutrition Facts (per serving)

🔥Calories: 350 kcal🧈Total Fat: 12g💛Saturated Fat: 5g❤️Cholesterol: 30mg🧂Sodium: 600mg🌾Total Carbs: 45g🥦Dietary Fiber: 3g🍬Sugars: 5g🥩Protein: 15g

📝Notes

Tips: You can substitute sweet potatoes for a different flavor profile.

This breakfast hash brown recipe is always a good idea for any occasion – whether you’re hosting a family gathering or just need a quick and easy breakfast on-the-go. The leftovers are just as delicious as the freshly made dish, so don’t be afraid to make a big batch and store some for later.

You can reheat them in the oven or microwave when you’re ready. The best part is that this recipe is easy to customize with your favorite ingredients, so feel free to get creative and make it your own.

❓ Frequently Asked Questions About Crispy Breakfast Hash Browns

Q: What type of potatoes are best for making hash browns?

The best potatoes for hash browns are high-starch potatoes like Russet or Idaho.

Q: Can I make hash browns ahead of time?

Yes, you can make hash browns ahead of time and store them in the refrigerator for up to 24 hours or freeze them for up to 3 months.

Q: How do I prevent hash browns from becoming too dark?

Hash browns can become too dark if they’re exposed to heat for too long or if they’re cooked at too high a temperature.

Q: Can I add other ingredients to my hash browns?

Yes, you can add other ingredients like diced onions, bell peppers, mushrooms, or grated cheese to give your hash browns some extra flavor.

Q: How do I reheat leftover hash browns?

You can reheat leftover hash browns in the oven at 350°F (180°C) for about 10-15 minutes or until they’re crispy again.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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