Kitchen

Homemade Shredded Hashbrowns – Spend With Pennies

Nothing starts the day off better than a huge helping of crispy, Homemade Shredded Hashbrowns for breakfast!

This basic recipe will be a go to, it is so easy to prepare and the potatoes come out perfectly every time!

pile of Homemade Hashbrowns on a plate

Homemade Hashbrowns

  • These little hashbrown patties use ingredients you likely have on hand.
  • Panfrying makes these extra crisp and finishing in the oven ensures perfect potatoes every time!
  • As these are finished in the oven, it’s a great way to make hashbrowns for a crowd.
  • They can be made ahead of time and they reheat well.
  • Freeze them for quick breakfasts throughout the week.

What’s in Shredded Hashbrowns?

Shredded potatoes, egg, and some seasonings are all you need to make homemade hashbrowns. The eggs help the patties hold together, without it we find they fall apart in the oven.

The best potatoes for hashbrowns are Russets, baking potatoes, or Idaho potatoes. They’re extra starchy with low moisture content so they’re great for hashbrowns (and mashed potatoes too)! We like to peel them but you can skip that step if time is short.

Switch it Up!

What can’t go in or on hashbrowns? As long as they can hold together, here are some mix-ins for signature hashbrowns every time! Crumbled sausage, shredded onion, cubes of ham, bacon pieces, avocados, diced bell peppers, jalapenos, or green chiles.

Toppings: Hashbrowns become the main dish when toppings are added! Try some sour cream, shredded cheese, salsa, guacamole, or ketchup!

How to Make Homemade Hashbrowns

In the recipe below, we panfry to crisp the outside and then finish the hashbrowns in the oven. This gives a crispy exterior with a tender potato center. We use this method with sweet potato hashbrowns as well.

  1. Grate potatoes, rinse and soak for 5 minutes (per recipe below).
  2. Drain, squeeze dry and toss with egg/seasoning.
  3. Scoop portions of potatoes in a heated pan (cast iron is best!) and flatten with a spatula. Brown each side and then bake in the oven until the potatoes are tender throughout.

What goes with hashbrowns? Practically anything!  Serve with a slice of homemade quiche or a plate of freshly scrambled eggs or crispy oven bacon!

Serve them with any breakfast recipe or replace the English muffin in eggs benedict with hashbrowns.

four Homemade Hashbrowns cooking on a pan

Tips for the Perfect Hashbrowns

  • Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
  • When squeezing the water out of the hashbrowns, place a paper towel over the drained potatoes and press down or place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
  • An egg is optional but we find the potatoes hold together best this way.

 If bacon is on the menu, cook the hashbrowns in the leftover grease for more flavor!

homemade hashbrowns on a baking sheet

Storing Leftovers

Keep leftover hashbrowns in a covered container in the refrigerator for up to 3 days. Reheat them in an air fryer or under the broiler until they are crisp again. Add leftover hashbrowns to a can of soup for a quick and hearty meal.

Freeze cooked portions that are cooled in separate zippered bags with the date labeled on the outside for up to 4 weeks. For best results for reheating frozen hashbrowns, use the air fryer.

stack of Homemade Hashbrowns on a plate

Favorite Hashbrown Dishes

Did you enjoy these Homemade Hashbrowns? Be sure to leave us a rating and comment below!

Homemade Shredded Hashbrowns

Homemade Shredded Hashbrowns are pan-fried to a crispy golden brown perfection. So easy to make, they are the perfect addition to every brunch.


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  • Preheat oven to 350°F.

  • Shred potatoes using the large side of a box grater.

  • Rinse potatoes in a strainer. Place in a large bowl of cold water and let sit for 5 minutes. Drain very well and squeeze potatoes dry.

  • Combine eggs, potatoes, and seasonings together in a medium bowl.

  • Heat vegetable oil over medium-high heat in a large skillet. Scoop ¼ cup mounds of potato mixture into the pan and flatten slightly with the back of a spoon.

  • Cook each side until golden brown, about 4-5 minutes per side. Place browned hashbrowns on a baking sheet and cook an additional 10-15 minutes or until tender.

  • Soak and squeeze well. Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook.
  • When squeezing the water out of the hashbrowns, place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).
  • An egg is optional but we find the potatoes hold together best this way.

Serving: 1hashbrown patty, Calories: 99, Carbohydrates: 13g, Protein: 3g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 1g, Cholesterol: 36mg, Sodium: 18mg, Potassium: 314mg, Fiber: 1g, Sugar: 1g, Vitamin A: 54IU, Vitamin C: 4mg, Calcium: 15mg, Iron: 1mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Breakfast

Cuisine American

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shredded hashbrowns on a baking sheet and on a plate with writing

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