If you love crispy potato hash browns as much as I do, you need to try these homemade potato hash browns! They’re golden and crispy on the outside, with a soft, fluffy potato center. Made with just a few simple ingredients: russet potatoes, cornstarch, and a few seasonings! They’re surprisingly easy to make at home.
I used 5 medium russet potatoes to make 12 hash browns, but you can easily make more or less depending on how many you need. Honestly, I don’t think this recipe needs to be measured too precisely. You can adjust the seasonings to your taste, but the most important thing is getting the oil temperature right. If you have a kitchen thermometer, use it! Frying at 190°C (375°F) helps the hash browns turn golden and crispy without soaking up too much oil. Just remember to fry them in batches so the oil temperature doesn’t drop too much.
They are best served fresh out of the fryer, and they taste wonderful with just a sprinkle of salt. But sometimes I want a little kick, so I enjoy these hash browns with chili mayo for dipping. The creamy, slightly spicy sauce pairs so well with the crispy potatoes, making every bite even more delicious. I usually mix 1 part chili sauce with 2 parts mayonnaise, but feel free to adjust the ratio to suit your taste or to pair with your favorite sauce.
A Few Tips for Crispy Hash Browns
Don’t overcook the potatoes. Boil them until just tender so they hold their shape when diced and mixed with the seasonings.
Potatoes are not sticking together. If the potatoes aren’t cooked enough, you may find that they don’t stick together when shaping. Don’t worry! Simply transfer the potato mixture to a microwave-safe bowl and microwave on high for 1 minute at a time, mixing and checking the consistency after each round, until the potatoes are soft enough to bind together.
Let the potatoes cool before shaping. Warm potatoes can be sticky and harder to handle. If the mixture sticks to your hands, wash and dry them before continuing.
Keep the oil hot. Fry at 190°C (375°F) for about 6 minutes. Maintaining the right temperature helps the hash browns turn crispy instead of greasy.
Fry in batches. Avoid overcrowding the pot, as adding too many hash browns at once can lower the oil temperature.
Season while they’re hot. Sprinkle a little extra salt over the hash browns straight after frying so it sticks better.
Serve immediately. These hash browns taste best fresh from the fryer, when the outside is at its crispiest.
Crispy Homemade Potato Hash Browns
PRINT RECIPE PIN RECIPEIngredients
- 5 medium russet potatoes (about 1 kg)
- 5 tbsp cornstarch (50 g)
- 1/2 tsp salt (plus extra for sprinkling)
- 1/2 tsp garlic powder
- 1/2 tsp black pepper
- Neutral Oil (for deep-frying)
INSTRUCTIONS
- Peel the potatoes and place them in a pot. Add just enough cold water to cover them, along with a pinch of salt. Cook for 15 minutes over high heat. Start counting the time from the second you put them on the stove.
- Drain the potatoes and let them cool until comfortable to handle. Dice them into small pieces.
- Transfer the diced potatoes to a large mixing bowl. Add the cornstarch, salt, garlic powder, and black pepper. Mix until well combined.
- Take a portion of the potato mixture and shape it into an oval or your preferred shape. Make sure to press the potato mixture firmly together when shaping so the hash browns hold their shape and don't fall apart during frying. Repeat until all the mixture is used. If the mixture sticks to your hands while shaping, wash and clean your hands before continuing.
- Heat the oil to 190°C (375°F) in a deep pot.
- Carefully lower the hash browns into the hot oil, working in batches to avoid overcrowding the pot. Fry for about 6 minutes, or until lightly golden and crispy. Avoid adding too much at once, as this can lower the oil temperature and make the hash browns greasy.
- Transfer the hash browns to a wire rack to drain excess oil. Sprinkle with extra salt while they are still hot.
- Enjoy immediately for the best crispy texture!