Crispy Hash Browns – These homemade hash browns are made from shredded potatoes, diced onions, and spices, and fried until golden brown and crispy. The perfect addition to a full English breakfast!
Crispy Hash Brown Recipe
Crispy hash browns are a MUST for a full English breakfast, and with just a few simple ingredients, they’re easy to add to your next fry up.
These hash browns are crispy on the outside, soft on the inside, and packed full of shredded potatoes, diced onions, and spices.
They’re perfectly shaped using a round cookie cutter, and fried until golden brown.
Made in under 30 minutes, you’ll have these hash browns ready to serve in no time!
Looking for more potato recipes? Check out our BEST Mashed Potatoes, Hasselback Potatoes, and our Pumpkin Mashed Potatoes.
Ingredients you’ll need
Here’s a list of ingredients you’ll need to make this recipe. You can find the recipe card at the bottom of this post for the complete list with their measurements.
- Starchy potatoes: Peeled. I recommend Maris Piper, Russets, or King Edward.
- Small onion: Diced.
- Large egg
- Onion powder, garlic powder, and smoked paprika
- Salt and black pepper
- Cornflour/cornstarch: Holds everything together and helps the hash browns to retain their shape.
- Vegetable oil: For frying.
How to make Crispy Hash Browns
To make these hash browns, simply grate the potatoes using the large holes of a box grater.
Squeeze out as much moisture as you can from the grated potatoes using a clean kitchen towel, then add to a large mixing bowl.
Add the diced onion, egg, spices, and salt and pepper, and mix until combined.
Add the cornflour and mix until fully combined.
Heat some oil in a large frying pan or skillet over medium-high heat.
Using a round cookie cutter, shape the potatoes in the pan. Alternatively, shape into flat, round discs by hand.
Cook until both sides are golden brown and crispy – about 5 – 6 minutes on each side.
The printable recipe card with the FULL list of ingredients and instructions can be found at the bottom of this post.
Best potatoes for Hash Browns
Starchy potatoes work best because they are low in moisture, resulting in crispier hash browns. I recommend Maris Piper, Russets, and King Edward potatoes.
These Crispy Hash Browns are:
- super quick and easy to make
- made from a few simple ingredients
- deliciously crispy with soft centres
- the perfect addition to a full English breakfast!
How long will these hash browns last? These hash browns are best the day they are made. However, if you want to store leftovers, allow them to cool completely, then keep refrigerated for up to 3 days.
You can also freeze them! Place the cooled hash browns onto a baking tray lined with parchment paper, and freeze until solid. Remove from the freezer and place the hash browns in a freezer-safe bag. Store in the freezer for up to 3 months.
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag us on Instagram and hashtag it #simplysavourymeals. We’d love to see!
Try these recipes next!
- Chorizo & Egg Breakfast Burritos
- Perfect Scrambled Eggs
- Baked Ham and Cheese Omelette
- Bacon and Cheese Scones
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