The eggs help the patties hold together, without it we find they don’t hold together as well. The best potatoes for hashbrowns are Russets, baking potatoes, or Idaho potatoes. They’re extra starchy with low moisture content so they’re great for hashbrowns (and mashed potatoes too)! We like to peel them but you can skip that step if time is short.
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Toppings: Hashbrowns become the main dish when toppings are added! Try some sour cream, shredded cheese, salsa, guacamole, or ketchup! How to Make Homemade Hashbrowns What can’t go in or on hashbrowns? As long as they can hold together, here are some mix-ins for signature hashbrowns every time! Crumbled sausage, shredded onion, cubes of ham, bacon pieces, avocados, diced bell peppers, jalapenos, or green chiles.
In the recipe below, we panfry to crisp the outside and then finish the hashbrowns in the oven. This gives a crispy exterior with a tender potato center.
Scoop portions of potatoes in a heated pan (cast iron is best!) and flatten with a spatula.Drain, squeeze dry and toss with egg/seasoning.Grate potatoes, rinse and soak for 5 minutes (per recipe below).We use this method with sweet potato hashbrowns as well. What goes with hashbrowns? Practically anything! Serve with a slice of homemade quiche or a plate of freshly scrambled eggs or crispy oven bacon! Brown each side and then bake in the oven until the potatoes are tender throughout. Serve them with any breakfast recipe or replace the English muffin in eggs benedict with hashbrowns. If bacon is on the menu, cook the hashbrowns in the leftover grease for more flavor! An egg is optional but we find the potatoes hold together best this way.When squeezing the water out of the hashbrowns, place a paper towel over the drained potatoes and press down or place the potatoes in a tea towel and twist to squeeze out the water (rinse the kitchen towel well, potatoes can stain the towel).Soaking the hashbrowns removes excess starch keeping the potatoes fluffy as they cook. Keep leftover hashbrowns in a covered container in the refrigerator for up to 3 days. Reheat them in an air fryer or under the broiler until they are crisp again.
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