Hashbrowns are such an easy recipe to make and for some reason, I spent most of my life not eating them. All hashbrowns are not created equally though. This recipe yields crispy restaurant-style hashbrowns that are so much better than the frozen stuff out of the bag.
The biggest takeaway from this blog should be to make sure you dry your potatoes if you want crispy hashbrowns. I'll explain further below of course, but this is the number one TIP I want you to try and remember!
Grating the Potato and Onion
Wash and scrub the potato as always. Something about me: spores make me want to die. I hate touching them, seeing them, feeling them when I reach my hand in the bag of potatoes. They are worse than mold to me.
Grate your potato using the largest hole on the grater that is available. I leave the skin on my potatoes for hashbrowns. It gives it a little extra texture. Place the grated potatoes in a strainer and rinse thoroughly until the water runs clear.
Then place your grated potatoes in a cheesecloth and squeeze every single ounce of water. This is the most important part. I suggest having two cheesecloths on hand. Squeeze the heck out of them in the first one and then drop them in the second one and squeeze them again. If you really want crispy restaurant-quality hashbrowns, DO NOT SKIP THIS STEP.
Seriously, if you don't have a way to squeeze out the water, this recipe will not come out the same. The hashbrowns will steam and be very soft and mushy.
Okay, done with my rant. Next grate your onion. Combine it with the potatoes and pressed garlic. Then stir in paprika, cayenne, salt, and pepper.
Frying Crispy Hashbrowns
The best way to fry hashbrowns is in bacon grease. Leave some bacon grease in the frying pan on medium-high heat and spread out the potatoes evenly across the pan. Do a thin layer and if you have to, do this in two batches. If you didn't just finish making bacon and you don't have any grease, use a high-heat oil like avocado or canola oil.
Leave the potatoes without touching them for 7 minutes or until golden brown. Flip the hashbrowns in sections trying to keep as much of the potatoes cooked together as possible. Place a tablespoon of butter cut into cubes spread out across the hashbrowns and let them sit for another 5 minutes.
Use a wooden spatula to stir the potatoes around for another 2-5 minutes until everything looks golden brown. Remove the crispy restaurant-style hashbrowns from the pan. If not serving immediately, rest on a paper towel-lined plate. This will allow the hashbrowns to stay crispy while you cook the next batch.
My Favorite Breakfast Food to Serve with Crispy Restaurant-Style Hashbrowns
An Italian breakfast sandwich is my number one answer whenever it comes to breakfast. Try these hashbrowns on this sandwich and you won't be disappointed.
I also love to serve hashbrowns with over-easy eggs. The yolk mixed with the saltiness of the hashbrowns is always impeccable.
If you're looking for other breakfast sides, try soft and crispy breakfast potatoes for something a little different.
Try our hashbrowns out let us know what you think! Leave a review below and share our recipe on Instagram! Just tag @vindelgiudice!
Crispy Restaurant-Style Hashbrowns
- 3 gold potatoes
- ½ large onion
- 2 cloves garlic
- ½ tablespoon salt
- 1 teaspoon black pepper
- ½ tablespoon paprika
- 1 teaspoon cayenne
- 2 tablespoon butter
- 2 tablespoon bacon grease
- Grate gold potatoes on a grater with the largest grating hole available. Then rinse potatoes until water runs clear. Dry thoroughly with a cheese cloth.
- Grate the onion and mix it with the potato mixture. Press one clove of garlic into the mixture. Season with paprika, cayenne, salt, and pepper.
- Preferably, make these hashbrowns after you have made bacon, or use Bacon Up. In a large pan, place 2 tablespoon of bacon grease and bring to medium-high heat. Spread your potatoes evenly across the pan. You may have to do this in two batches depending on the size of your pan. Leave the potatoes without moving for 7 minutes, or until golden brown. Flip over and place 2 tablespoon of butter on top of the mixture. Cook for another 5 minutes without mixing.
- Stir the potatoes for another 2-5 minutes until crispy. Remove from the pan and serve with your favorite breakfast or on a breakfast sandwich!