Extra Crispy Homemade Hashbrowns
Homemade hashbrowns!!! Super crispy outside, pillowy potato insides. Super simple, extra crispy, and McDonald’s style hashbrowns.
How to make homemade hashbrowns like McDonald’s style
The key is to combine the shredded potatoes with an egg, flour, and cheese. This helps bind the potatoes together. Plus it gives you the handheld hashbrown with a crispy exterior and pillowy soft intereior.
I use these egg cookers to make the hashbrowns into circles. But you can definitely make them without the egg circle. You just won’t have as perfect circles. But the taste will be no different. 🙂
Can you freeze these?
Yes! Lay the cooked hashbrowns out on a baking sheet. Freeze or 1-2 hours. Place in a plastic bag and freeze.
To reheat: Preheat oven to 425 degrees. Place hash brown patties on a baking sheet. Bake for 25 minutes, until crisp, flipping once halfway through.
What to serve with these…
The most epic brunch ever would be these hashbrowns, melt in your mouth waffles, fresh fruit with fruit dip, and some bacon.
You could also top it with some smashed avocado and a fried egg. Like an avocado toast without the bread?!
Extra Crispy Homemade Hashbrowns
2 medium russet potatoes, peeled and shredded
1/4 cup shredded parmesan
3 Tablespoons chives, thinly sliced
2 Tablespoons all-purpose flour
2 teaspoons seasoned salt
1/2 teaspoon chile powder
1/2 teaspoon dried basil
1/4 teaspoon ground cumin
1/4 teaspoon black pepper
1 cup oil for frying, or as needed
Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out 1/4 cup potato mixture into the pan and flatten to a 1/2 inch thick layer (I use these to shape the patties). Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.
Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately.
[this isn’t a sponsored post, there are a few affiliate links above based on things I purchase on my own and love]
I’m so in love with these. I don’t get hashbrown patties out anymore, but boy do I miss them. Loving how easy you’re making these look. I just might whip some up for a Momma’s Day breakfast 🙂
Sounds delcious. great recipe. Thanks for sharing.
I’m gonna try this using packaged hash brown potatoes. Hope it works!
Absolutely DELICIOUS!!!!! nothing better than this recipe!!!! Thanks for sharing.
I don’t have all of h re seasonings, but I’m going to add a little sour scream instead and other seasonings and see how it goes. I will come back and tell you. What I used and how they came out!
If I was to make a large batch of these, could I bake them instead of standing over a skillet to fry them?
I haven’t ever tried it, but I would think not because you will lose the crispness!
I don’t like cumin (or anything from that family of spices) but I will substitute something, maybe a little chili powder or Hungarian paprika. Will fry in bacon grease or the Nutiva Shortening I get at the health food store.
Great recipe for Potato Pancakes!
Just found our new breakfast for supper obsession. I should have tripled the recipe. My boys descended on these like locusts! I snagged a bite before they were gone and it was absolutely the best hash brown I’ve had in a long while. I raised an eyebrow at basil and cumin but it was divine. Thank you!
Way too salty due to the parmason cheese, next time will omit the cheese and half the salt.
Whats the yield for this recipe?
Recipe states 6 patties
How do you get them rounded shape if putting them flat in the pan