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 delicious golden brown and crispy hash browns that are perfect for a hearty breakfast or as a perfectly paired side dish for beef or pork! It is so versatile and simple and gluten-free as well!
Table of Contents
5 Reasons To Love This Recipe
If you’re looking for a delicious, satisfying breakfast dish, these homemade hash browns are sure to hit the spot! Here are a few reasons to love this recipe:
- Holy smokes…the crispy edges are just to die for!
- The combination of butter, potatoes, bacon, fresh herbs, and spices.
- One of my favorite comfort foods, now low-carb and keto-friendly.
- Perfect for breakfast, brunch, or special occasions like Mother’s Day.
- Works great as a side dish for grilled or braised proteins.
Are Homemade Hash Browns Low-Carb?
No, hash browns are not low-carb. This recipe contains around 20 g net carbs per serving. While the daily intake of carbs can technically be under 130 grams, this serving might take up a significant portion of that limit. This recipe was originally crafted when my blog focused on gluten-free recipes rather than low-carb options. However, if you have room for the carbs in your daily count, go ahead and enjoy!
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 will 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 browns take about 30 minutes to reheat. For an additional 10 minutes, you can make these super tasty homemade breakfast potatoes!
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.
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 opportunities to add 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 ½ inch x ½ inch (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!
Homemade Hash Browns Ingredient List
Below is the list of ingredients you’ll need to make homemade hashbrowns:
- 1 ½ pounds new potatoes, washed and diced
- 5 slices bacon, cooked and sliced
- 1 onion, diced
- 1 shallot, sliced
- 3 tablespoons butter, unsalted
- 3 tablespoons olive oil
- 2 cloves garlic, minced
- 2 sprigs rosemary, 1 minced, 1 whole
- 2 pinches pepper
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon balsamic vinegar
INGREDIENT NOTE: Keep in mind that baking potatoes will not work for this recipe. They are too fluffy and will fall apart, making a watery mess.
Ingredient Substitutions
If you need to make some adjustments, here are simple ingredient substitutions you can use for this hash brown recipe:
- New potatoes: You could use Yukon Gold or even red potatoes. Just no baking potatoes!
- Butter: Swap out for ghee, rendered bacon fat, duck fat, or clarified butter.
- Olive oil: Use avocado oil or deodorized coconut oil. If using a butter substitute, increase that instead of adding more oil.
- Onion: Use shallots or leeks.
- Shallot: Substitute with red onion.
- Garlic: Use 4-5 cloves of roasted garlic for a treat.
- Rosemary: Opt for fresh thyme or oregano instead of dried rosemary.
- Sliced bacon: Try homemade bacon bits, speck, or chopped Canadian bacon. Thick-sliced ham works in a pinch.
- Red pepper flakes: Use cayenne powder for more heat, chipotle powder for smoky heat, smoked paprika for smoky depth, or regular chili powder for well-rounded flavor.
- Balsamic vinegar: Use apple cider vinegar or lemon juice. The balsamic adds a sweetness that is not found in either substitute.
Additional Ingredients
To enhance your hash browns recipe, here are some tasty ingredients that pair well with the main components:
- Cheese: Yes, please! Before you’ve finished cooking, turn on the broiler in your oven. Place the cooked potatoes in an oven-safe dish and layer on grated cheddar, shredded Monterey Jack, or slices of provolone.
- Fresh herbs: This recipe loves to be garnished with diced chives, green onions, parsley, or cilantro.
- Veggies: You could add some sautéed mushrooms, roasted bell peppers, or spinach. Add the spinach in the last 2 minutes of cooking to wilt from the heat of the pan.
- Mediterranean flavor: Add crumbled feta cheese and 2 tablespoons of diced sun-dried tomatoes packed in oil. So good!
Note: These ingredients are optional, you can use them to enhance flavors of this easy hashbrown recipe.
Cooking Tools Required
Below is the list of cooking tools you’ll need to make breakfast hash browns:
- Heavy-bottomed skillet
- Spatula or wooden spoon
- Cutting board
- Sharp knife
- Small bowl (for mixing spices)
- Oven-safe dish (if adding cheese)
- Broiler (optional, if adding cheese)
How to Make Homemade Hash Browns: Complete Cooking Guide
Cooking Method
- Frying
Preparation Steps
- Gather all the tools and ingredients to make homemade hash browns.
- Dice onion.
- Slice shallots.
- Mince garlic and rosemary sprigs.
- Cook and slice bacon.
Cooking Instructions
- Heat a heavy-bottomed skillet over high heat. Add the butter and olive oil. Add the cubed potatoes and a pinch of salt and pepper when the cooking fats are hot. Stir and cook for 5 minutes.
- Add 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 on to the next step.
- Reduce to medium-high heat. If the pan looks dry, add 1 tablespoon olive oil. Add the shallots and garlic. Cook 3-4 minutes, stirring more consistently.
- Reduce the heat to medium-low. Add 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 the balsamic vinegar. Stir well, serve hot, and enjoy!
Step 1: Gather up all the ingredients you’ll need for the homemade hash browns. Please note: I’m starting with already cooked bacon!
Step 2: Add the cubed potatoes into a hot skillet. After several minutes, add in the onion and chopped rosemary.
Step 3: After the onions are caramelized, reduce the heat and add in the shallots and fresh garlic. The smell is intoxicating!
Step 4: Now it is time to add in some huge flavor with the pre-cooked bacon and a whole rosemary sprig.
Step 5: This batch of homemade hash browns is ready for the table. Make sure that you taste and adjust the seasonings to your preference!
Step 6: When you can make homemade hash browns that look as good as this… why buy frozen? These are melt-your-face good!
💡 My Pro Tips
Choosing the right potato is crucial! We need yellow or red, waxy potatoes. Here’s a quick guide to potato types:
- Starchy: Light and fluffy, they absorb butter but fall apart while cooking due to high water content.
- Waxy: Dense and hold their shape, perfect for frying, soups, or roasting.
- All-purpose: Versatile but not ideal for home fries and hash browns as they don’t hold up as well as waxy potatoes.
If you only have baking potatoes, wait until you can get waxy ones. This recipe needs the right potato to work. Cube the potatoes to about ½ inch x ½ inch (1 cm x 1 cm). Larger cubes will take longer to cook. Cover the pan during the last 10 minutes of cooking if your cubes are larger.
⏲️ Time-Saving Tips
- Microwave the potatoes for 4-5 minutes after poking them with a fork to speed up cooking time.
- Prepare most of the chopping in advance. If chopping potatoes ahead, cover them with water to prevent oxidation. Drain before cooking.
- Make the entire recipe a day ahead. The flavors will meld better, and reheat in hot clarified butter for extra crispiness until edges are crisp.
What to Serve with Homemade Hash Browns?
Homemade hash browns are versatile and pair wonderfully with a variety of dishes, each bringing a unique flavor profile that enhances the hearty texture of the hash browns. Here are some delightful combinations to try:
- Arugula Mushroom Salad: The crisp arugula and earthy mushrooms complement the savory crunch of homemade hash browns for a balanced meal.
- Mushroom Leek Frittata: Homemade hash browns add depth to mushroom and leek frittata, perfect for a hearty breakfast or brunch.
- Honey-Roasted Brussels Sprouts: Sweet honey-roasted Brussels sprouts contrast deliciously with savory hash browns, adding color and nutrition to your meal.
- Cucumber Feta Salad: The coolness of cucumber and the salty tang of feta cheese provide a refreshing contrast to the warm and savory hash browns.
- Oven-Baked Chicken Tenders: Crispy oven-baked chicken tenders perfectly complement the crispy edges of homemade hash browns, creating a satisfying and comforting meal.
Storage, Freezing, and Reheating Instructions
Storage
Keeps well in the fridge for up to a week when stored in an airtight container.
Freezing
This recipe freezes well. Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge and reheat in a skillet for best results.
Reheating
For optimally crispy potatoes, reheat in a heavy-bottomed skillet over high heat. Start with clarified butter or ghee (or use avocado oil or coconut oil with a high smoke point). Add potatoes when the fat shimmers but before it smokes. This method ensures perfectly re-crisped potatoes that taste even better than the first day.
Alternatively, reheat in the oven at 350°F (180°C) until warmed through, then crisp under the broiler.
For a quicker option, microwave on medium until warmed through, stirring to distribute heat evenly. Note that potatoes won’t retain their crispiness when microwaved.
Recipe Conclusion
I really enjoy making this best Homemade Hash Browns 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? Would you love to have it with green or red peppers? Do you shred the potatoes or cube them like I do? 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.
Please write in the comments any questions or suggestions you may have. You can also find us on Facebook or Instagram.
More Potato Recipes
If you love potatoes, you’ll love these recipes too:
FAQs
Hash browns are typically made from starchy potatoes like russets or Yukon Golds, but waxy potatoes hold their shape better.
Yes, soaking potatoes briefly in water helps remove excess starch, resulting in crispier hash browns.
If using shredded potatoes, to get your hash browns to stick together, make sure to squeeze out excess moisture after soaking, and press them firmly into the skillet when cooking.
Homemade Hash Browns
Ingredients
- 1 ½ pounds new potatoes washed and diced
- 5 slices bacon cooked and sliced
- 1 onion diced
- 1 shallot sliced
- 3 tablespoons butter unsalted
- 3 tablespoons olive oil
- 2 cloves garlic minced
- 2 sprigs rosemary 1 minced, 1 whole
- 2 pinches pepper
- ½ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ⅛ teaspoon balsamic vinegar
Instructions
Preparation Steps
- Gather all the tools and ingredients to make homemade hash browns.
- Dice onion.
- Slice shallots.
- Mince garlic and rosemary sprigs.
- Cook and slice bacon.
Cooking Instructions
- Heat a heavy-bottomed skillet over high heat. Add the butter and olive oil. Add the cubed potatoes and a pinch of salt and pepper when the cooking fats are hot. Stir and cook for 5 minutes.
- Add 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 on to the next step.
- Reduce to medium-high heat. If the pan looks dry, add 1 tablespoon olive oil. Add the shallots and garlic. Cook 3-4 minutes, stirring more consistently.
- Reduce the heat to medium-low. Add 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 the balsamic vinegar. Stir well, serve hot, and enjoy!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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15 Responses
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
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
Turned out amazing!
These are great! However they’re not hash browns… they’re called home fries… hash browns are shredded like match sticks. My husband prefers these so thank you for the wonderful recipe!