Breakfast Hash Browns Recipe — Crispy Breakfast Hash Browns for Mornings

I’ve always loved the simple comfort of Breakfast Hash Browns. Growing up, Saturday mornings meant the sizzle of potatoes in a pan and the warm smell of butter that filled the kitchen while my family lingered over coffee. Those crispy edges and soft centers felt like a small celebration of the weekend — and they still do. Whether you’re feeding hungry kids before school or treating yourself to a relaxed brunch, these hash browns are an easy, nostalgic way to start the day. For more morning inspiration, check out Breakfast recipes from the blog.

Who is this recipe for?

• This recipe is perfect for busy parents, beginners learning the stove, and anyone who loves a crunchy, comforting breakfast side.

Core ingredients overview:

• This simple dish uses 4 potatoes grated, 1 egg, 2 tbsp flour, salt and pepper, 1 tbsp butter, 2 tbsp oil, and chopped chives to create golden, crispy hash browns that are tender inside and flavorful on the outside.

Tools & Ingredients

Tools (what you’ll need)

• Box grater — to grate the potatoes quickly and evenly.
• Large mixing bowl — to combine and season the potato mixture.
• Clean kitchen towel or cheesecloth — to squeeze out excess moisture.
• Large skillet (non-stick or cast iron) — for even browning.
• Spatula — to flip patties gently.
• Measuring spoons — to keep seasoning consistent.
• Plate lined with paper towels — to drain excess oil.

Ingredients (with benefits)

• 4 potatoes, grated — starchy base that crisps beautifully when excess moisture is removed.
• 1 egg — binds the grated potatoes so the patties hold together.
• 2 tbsp flour — adds structure and helps create a golden crust.
• Salt and pepper — essential seasoning to enhance potato flavor.
• 1 tbsp butter — adds rich, nutty flavor and helps with browning.
• 2 tbsp oil — raises the smoke point for crisping without burning.
• Chopped chives — fresh, mild onion flavor and a bright garnish.

Instructions

1. Prepare the potatoes politely and carefully. Peel (optional) and grate 4 potatoes using a box grater. Work over the large bowl to catch the shreds.
2. Squeeze out excess moisture respectfully. Place the grated potatoes in a clean kitchen towel or cheesecloth and twist to remove as much liquid as possible; drier potatoes make crispier hash browns.
3. Mix the binding ingredients. In the mixing bowl, combine the drained potatoes with 1 egg, 2 tablespoons flour, and salt and pepper to taste. Stir gently until evenly mixed.
4. Heat the fats kindly. Warm 1 tablespoon butter and 2 tablespoons oil in a skillet over medium heat until the butter foams and the oil shimmers.
5. Shape the patties carefully. Scoop portions of the mixture and form into patties about 2–3 inches wide, pressing slightly to flatten.
6. Cook until golden, flipping once. Place patties in the hot skillet and cook undisturbed for 3–5 minutes per side, or until both sides are golden brown and crispy.
7. Drain politely. Transfer cooked hash browns to a plate lined with paper towels to remove excess oil.
8. Garnish and serve warmly. Sprinkle chopped chives over the top and serve immediately while hot.

FAQ

Q: Can I freeze this recipe?
A: Yes. Flash-freeze shaped, uncooked patties on a baking sheet until firm, then transfer to a freezer bag. Cook from frozen in a skillet, adding a minute or two per side.

Q: What can I use instead of flour?
A: Use a gluten-free flour blend or 1–2 tablespoons of cornstarch as a substitute to help bind and crisp the exterior.

Q: Can I make these ahead of time?
A: You can grate and squeeze the potatoes ahead (store in the fridge in a bowl of cold water for up to 24 hours to prevent browning). Drain well before mixing and cooking.

Q: How do I get them extra crispy?
A: Remove as much moisture as possible, don’t overcrowd the pan, and cook at medium heat so the exterior browns slowly without burning.

Tips & Tricks

• Dry thoroughly: The single biggest factor for crispiness is removing excess water from the grated potatoes — press firmly in a towel.
• Don’t pack too tightly: Lightly press patties so they hold but stay a little loose for a crisp edge.
• Control the heat: Medium heat prevents the outside from burning while the insides cook through.
• Try a mix of potatoes: A starchy russet or Idaho potato crisps best; mixing in a small amount of waxy potato can change texture if desired. For more breakfast ideas, visit Breakfast recipes.

Conclusion

These Breakfast Hash Browns are a small, satisfying way to elevate any morning — crispy edges, tender centers, and a hint of chive freshness. If you want to explore other tried-and-true techniques and variations, check this Homemade Crispy Hash Browns Recipe for a classic take, this Crispy Hash Browns Recipe (Diner-Style!) for diner-style tips, or try a hearty brunch twist with this Best Breakfast Casserole (Hash Browns & Eggs) Recipe.

Enjoy your crispy breakfast — share a plate with someone you love. Always add

tag after Directions.