Get your day started off right with this incredibly tasty homemade hash browns recipe. In this post we'll learn how easy it is to make deliciously golden and crispy hash browns that are perfect for a hearty breakfast or as a perfectly paired side dish for beef or pork! So versatile and simple.
This homemade hash browns recipe is: Gluten Free and packed full of flavor!
HEAVENLY HOMEMADE HASH BROWNS
Potatoes are delicious for breakfast, brunch, lunch and dinner. I don't think that I have been posting enough potato recipes, mainly because I've been mostly paleo for a while now. The starchy, carb laden potato doesn't fall into the paleo lifestyle. But don't you find that as the holidays approach a good potato dish goes a long way? I agree. I've got a couple more potato recipes to share with you. Or, you can check out this recipe for my Sinfully Delicious Smashed Potatoes which will flip your top!
For this recipe, we're going to make some real homemade hash browns. I've had the frozen variety that you just reheat in the oven. The potatoes never taste delicious and the flavor always falls flat. I'm not a fan. Plus, frozen hash brown take about 3o minutes to reheat. For an additional 10 minutes you can make these super tasty homemade breakfast delights!
For breakfast, I love adding a bright yellow, sunny-side-up egg right on top of a pile of hash browns. I've also added poached eggs. Or you can make a breakfast scramble. A breakfast scramble is simple: make the hash browns recipe first. While they are cooking, mix eight eggs in a bowl and season with salt and pepper. Turn the heat up to medium-high and pour the eggs over the hash browns. Stir well and serve once the eggs are cooked. Seriously delicious breakfast treat.
I found that these hash browns are not only wonderful at the breakfast table, but are soul satisfying next to a pan seared steak or perfectly cooked pork chop. They're so versatile because they are so savory. The bacon and rosemary flavors ring true for so many dishes. Yum.
HOW TO COOK HASH BROWNS
The secret to cooking hash browns correctly all comes down to adding in the ingredients in the right order. Believe me... it makes a difference! Here's the scoop:
- The potatoes are going to take the longest to cook. They need to go in the pan first over high heat and build flavor while their sugars caramelize.
- When we add the onions, they are going to release moisture. This will help to soften the onion, but will slow the caramelization of the potato.
- We add in the aromatics in the middle of the cooking so they don't burn.
- Rosemary and bacon are added toward the end of the cooking process. Bacon imparts lots of flavor, but we don't want it to take over the dish. The second sprig of rosemary is added to really punch of the aroma.
Over the years I've tried to cook hash browns so many different ways. At my catering company, I had a "grill man" who was a short order cook for 15 years show me how to make delicious homemade hash browns. His advice was simple: get the order correct and everything will work out. So that's how to cook hash browns.
CUBED POTATOES VS. SHREDDED POTATOES
For this recipe, we are using cubed potatoes. Hash browns can be made with cubed, shredded, sliced or even riced potatoes. I like using cubed potatoes simply because they take a little longer to cook. During the longer cooking process, they pick up more flavor. We have lots of opportunity to add in aromatics and other interesting ingredients to make this recipe really versatile.
My recommendation is to not substitute shredded potatoes into this recipe. Shredded potatoes cook completely different than cubed potatoes. This is particularly true if you have shredded a baking potato. The water content will be way too high. Usually you have to squeeze the moisture out of shredded potatoes in a tea towel or cheese cloth to get the really good browning that we look for in pan fried shredded potatoes.
When you are cubing your potatoes, try to make them about 1 cm x 1 cm. Any smaller and they will cook too quickly. A little larger is fine, but if they are too large they will take a lot longer to cook. We're looking for nicely sized cubes. Oh, and leave the skin on the potato!
QUICK COOKING TIP: Using the right potato is really important!! We are going to need a yellow or red, waxy potato. Here's the quick deal with the three types of potatoes:
- Starchy: These are light and fluffy. They love to absorb butter but don't hold their shape while cooking. They will fall apart quickly and have a high water content.
- Waxy: A little more dense than starchy potatoes. They hold their shape when cooking and work great in the fry pan, in soups or when roasted.
- All Purpose: These will work well in most applications as they have less starch than starchy potatoes. I don't like them for home fries simply because they don't hold up as well as waxy.
If all you have in your pantry are baking potatoes... well... put this recipe on hold until you can pick up some waxy potatoes. The recipe just won't work without the right potato.
Ok. It's time to get cooking. Let's take a look at the recipe and step-by-step instructions.
Homemade Hash Browns
Heavenly Homemade Hash Browns are so delicious and simple to make. No need for frozen hash browns when you have this super satisfying recipe right at your fingertips! Perfect for breakfast, brunch or as a side dish for beef, pork or veal!
Ingredients
- 1.5 lbs New Potatoes, Washed and diced
- 3 tablespoon Butter, Unsalted
- 3 tablespoon Olive Oil
- 1 Onion, Diced
- 1 Shallot, Sliced
- 2 cloves Garlic, Minced
- 2 sprigs Rosemary, 1 minced, 1 whole
- 5 slices Bacon, Cooked and sliced
- ¼ teaspoon Red Pepper Flakes
- ⅛ teaspoon Balsamic Vinegar
- ½ teaspoon Kosher Salt
- 2 pinch Pepper
Instructions
- Heat a heavy bottom skillet over high heat. Add in the butter and olive oil. When the cooking fats are hot, add in the cubed potatoes and a pinch of salt and pepper. Stir and cook for 5 minutes.
- Add in the onion, chopped rosemary, red pepper flakes and another pinch of salt and pepper. Stir occasionally and cook for 5-7 more minutes. When the onions are caramelized you're ready to move onto the next step.
- Reduce the heat to medium-high. Add in 1 tablespoon Olive Oil if the pan is looking dry. Add in shallots and garlic. Cook 3-4 minutes, stirring more consistently.
- Reduce the heat to medium-low. Add in the cooked bacon and whole rosemary sprig. Cook, stirring occasionally, until the potatoes are cooked through. Should be between 8-10 minutes. When they are cooked through, add in the balsamic vinegar. Stir well, serve hot and enjoy!
Notes
You can really play with this recipe. Add in some fresh thyme or tarragon toward the end of the cooking if you really want to amp up the flavors. Another idea is to add in crumbled breakfast or Italian sausage instead of the bacon.
Keep in mind that baking potatoes will not work for this recipe. They are too fluffy and will fall apart, making a watery mess.
I cubed my potatoes to about 1 cm x 1 cm. If you have larger cubes, plan on the recipe taking longer. If your potatoes are larger, you might want to cover the pan during the last 10 minutes of cooking.
Nutrition Information
Yield
6Amount Per Serving Calories 317
Did you make this recipe?
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FINAL THOUGHTS ON THE HOMEMADE HASH BROWNS RECIPE:
I really enjoy making this recipe. I recently made it as a side dish to a wonderful grilled porterhouse served over arugula and topped with parmesan cheese, olive oil and a sprinkle of lemon. The pairing was a match made in heaven with the peppery arugula playing against the potato and bacon goodness.
What is your favorite way of preparing hash browns? Do you love to have it with green or red peppers? What other ingredients do you put into a dish like this? Let me know so I can give it a try too. However you decide to make this homemade hash browns recipe, I hope that you enjoy it as much as we do. Happy eating.
[…] GET THE RECIPE […]
Hello thanks for the Tip but how do you know which potato is waxy? Or bake ? ???????????? thanks
Hi Maria:
This recipe is from when I was writing solely about Gluten Free, so it doesn’t fall into the Low Carb / Keto category… but… Idaho and Russet potatoes are very starchy with little moisture- so they fall into the baking category. Also great for frying. New Potatoes and Redskin Potatoes are really waxy- so great for roasting and fantastic in potato salads because they tend to hold their shape. Yukon Gold is right in the middle- good for just about anything potato. Hope this helps.
Take care,
Scott
I always thought that a grated potato was used for Hash Browns and a cubed potato is called Home Fries, maybe it's a Maine thing, Great recipe regardless, I tend to bring my potatoes to a boil than toss them into a frying pan...soft in the middle, crisp on the outside
Hi Minnehonk:
I love the tip on boiling them first- I had a chef work for me once who liked to do that as well. With regard to the name- it might be regional? Not exactly sure. Thanks for writing!
Take care,
Scott
I thought these were called home fries too, but I don't care what you call them. I call them ridiculously good. The rosemary adds brilliant flavor. Breakfast served right!
Hey Stephanie:
It's great to see people enjoying them - since I'm currently on the low-carb diet, I have other delicious recipes to enjoy now.
Thank you for posting your thoughts on this recipe.
Have an amazing day!
Scott
[…] Heavenly Homemade Hash Browns […]
Delicious!! Cannot express how much my guests enjoyed these at a Sunday brunch I hosted. These will be a staple in our household from now on!
Hi Rebecca:
The hash browns don't fall into my current low-carb/ketogenic way of eating - but I'm happy to see that your family enjoys them so much.
Thanks for writing and happy eating!
Scott
Hi I made this for my family and friends yesterday for brunch. It was a HUGE HIT!! I was serving 22 ppl so I doubled the recipe. I didn't have Rosemary but it was still delicious!! Thank you for sharing this recipe!
Hey Lynn:
No rosemary, no problem. Always good to hear that food makes people happy.
Thank you for sharing your thoughts, I truly appreciate it.
Have a fantastic day and happy eating!
Scott
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