Homemade Hashbrowns

What does a one or two pound bag of hashbrowns cost these days?  I really have no idea, since I never buy them, but I do know that I can make 20 pounds of my own hashbrowns for about $5-$6, with very little effort.  Yes, 20 pounds!

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How to Make Homemade Hashbrowns

How to Make Homemade Hashbrowns

1.  Bake a bunch of potatoes.  After scrubbing the potatoes, poke them a few times with a knife or fork.  Click to see what happens when they don’t get poked. Sigh. I put all my potatoes in a baking dish with a lid and bake them at 350° for 1 1/2 hours or so.  They are done when they are easily poked with a fork.

*** I occasionally cook my potatoes in the microwave, but the texture turns out differently.  I haven’t tried that cooking method for hashbrowns.  I’ve also heard mixed reviews on the crock pot method, and am simply unwilling to mess with a good thing, so I haven’t tried that either.  Baking it is!

baked potatoes for hashbrowns

2.  Allow potatoes to cool, and then refrigerate for several hours or overnight.

3.  Shred the cold, baked potatoes with a cheese grater.

shredded potatoes for hashbrowns

I don’t bother peeling the potatoes first.  Much of the skin stays intact during shredding, and I simply toss it in the compost pile.  The bit of skin that gets shredded with the potatoes doesn’t affect the taste or texture.

*** If I owned a food processor, my life would likely be easier and shredding would be faster.  But I don’t, and the cheese grater works fabulously.

4.  Heat cooking oil (I use expellar pressed coconut oil or palm shortening) to medium in a heavy skillet. I use enough oil to easily cover the bottom of the skillet.  Enough oil makes them nice and crispy, so don’t skimp!

5.  Carefully add shredded potatoes to the hot oil, add some salt (or seasoned salt, or whatever seasoning you like), and leave them alone!  Let the potatoes cook for about 5 minutes.  Scrambled hashbrowns aren’t nearly as tasty as scrambled eggs.  They get mushy.  And messy.


6.  Flip the potatoes over and cook for another 5 or so minutes.

7.  Serve with ketchup. Oh, wait.  Maybe that’s just how I like my hashbrowns. How do you like yours?

*** Feel free to freeze your hashbrowns before frying them up.  Simply spread them out on a cookie sheet and stick them in the freezer.  Once frozen, break apart and store in a large ziplock bag.  That’s the kind of convenience food I like!




  1. This is exactly how my mom and grandma taught me to make them. Baking the potatoes first works great. In fact it is the only way I knew how to cook them until I saw my mother inlaw make them with raw potatoes. It is a great way to use up leftover baked potatoes.

    • This is funny, my husband didn’t pre-cook the hashbrowns and asked me how, I googled your website and thank god, after reading, the oven method, I created a shortcut for the uncooked hashbrowns and tossed them in the microwave for two minutes, then I cooled them down in the freezer for twenty minutes and cooked them golden brown.

    • Shelia Bentley says:

      Thank you. 🙂

  2. I do that now myself. Taste so much better than the store bought and cheaper too.Those are prefect for making hashbrown casserole as well.

  3. Well, you know I use your recipe… and it’s delish! And, yes, please, pass the ketchup! (Of course, I eat ketchup on my scrambled eggs, too, so perhaps I’m already odd…) 😉

  4. Yep, definitely with ketchup! Thanks for this recipe. We often eat fried potatoes which is basically cooked potatoes sliced, fried and then served with ketchup. This seems like a bit more work but I’m sure going to give it a try.

    • Yes, I like fried potatoes, too. I sometimes make a big skillet starting with fried potatoes, then adding onions, peppers, sausage, scrambled eggs and cheese. Yum!

      • When I have to feed breakfast to a group of people, that’s what I do to. I cook it all up in my big electric skillet that just happens to have a warming setting. That way after cooking I can set on warm and it stays nice and hot till everyone has had a chance to fix a plate and the folks at the end don’t get a cold icky breakfast

  5. What a great idea!!!

  6. Dina S. says:

    I like them with Tabasco!

  7. It has been a while. I’ve done it from raw potatoes, but I think I will try your method. 🙂

  8. Could you freeze these cooked and shredded and fry later? I would love to make some one day for hashbrowns and have some in my freezer for a hashbrown casserole the next week and only use the oven and dishes once. Thanks.

    • Absolutely. Freeze them on a cookie sheet pan, then bag them up to use whenever. 🙂

    • Than you so much for this; my wife and I used to go camping with a couple and they would pull a container of frozen shredded potatoes and this was their method. Of course cooked on a griddle over an open fire made them a real treat.

  9. Use coconut oil to fry them–then they will be health food.

    • I’m too scared… afraid that will turn them a bit “sweet” which will NOT work for me. Hmmmm, you try it first! 😉

      • I think she means the coconut oil that doesn’t taste like coconut. That would be expeller pressed coconut oil (its a solid most of the time in my house, however above a certain temp it is liquid). I cook my scrambled eggs, onions, omlettes etc, what every I would normally use buttter for and no coconut taste.

        • I don’t know if ours is expeller pressed, but it is solid unless it gets too warm in my house. I kind of like the faint coconut taste with eggs and potatoes. And all that ketchup should cover any coconut, anyway. : )

      • Don’t worry, it’s not sweet and when you fry in it, it really doesn’t taste like coconut. It’s delicious! I use it to make stovetop popcorn, so good!

      • You just stated in your recipe that you used coconut oil? lol

        • Yes. Edited that after I found out they were right! Expeller pressed coconut oils works great. 🙂 Sorry about that. Recipe was posted “way back” in 2011.

  10. We like ours with ketchup and a little onion shredded in also. Yum, yum.

  11. You know, I just thought of something. If you shred and then freeze you could also use the shreds for potato soup.

  12. This post came at the perfect time for me. Just bought a bag of potatoes with the intention of trying to make hashbrowns. Thanks for all of your tips!

  13. Try frying them in bacon grease, not health food, but sooooo tasty.

    I’m a pancake syrup on the hashbrowns kinda girl. Actually, more like on the whole breakfast plate (except the toast). I’ll swirl it over hashbrowns, eggs, breakfast meat, french toast, and maybe even pancakes.

  14. Hi Amy,

    These hashbrowns look amazing! I’ve added them to my Favorite Recipes post for this week. Enjoy! ~Aubree

  15. I like hot sauce like tapitio and sour cream or salsa. Otherwise, I like pepper and vinegar….

  16. Those look amazing, but please hold the ketchup! (I think ALL condiments are gross, for some reason…)

  17. Thanks so much for sharing this! I’ve been wanting to make homemade hashbrowns (haven’t had any luck with them before), but this looks like just what I’ve been looking for. Am going to try these over the weekend. Thank you!

  18. After seeing the picture of Amy’s oven, now I know why all those years growing up, my mom poked holes in the potatoes before baking them.

  19. I finally got around to trying this and they are delicious! I have never been able to make hashbrowns before. Thank you!

  20. Coupon Rachael says:

    Hello Amy,

    Is it a must to bake the potatoes prior to shredding and cooking?
    Thanks in advance, I am new to the kitchen and am always up for new things!


    • *I* say it’s a must. 😉 I’ve tried shredding raw potatoes, and 1) the hashbrowns are mushy, and 2) they turn brown fast. Plus, it’s easier to shred them after they’ve been baked. 🙂

  21. Stephanie says:

    how long will they keep in the freezer? just got done baking them and now waiting for them to cool…i cant wait to get em cookin…my mouth is watering!

    • Honestly, mine have never lasted more than a few weeks in the freezer, so I’m not an authority on that. 😉 I’d say, though, they should last at least 3 months if there’s not a ton of air in the bag.

  22. I made hash browns for the first time last week and could not figure out why the texture was so weird and gluey. I didn’t realize you “bake” the potatoes. I shredded raw potatoes and fried them up. They were quite icky but I know I LOVE hash browns so I knew it must me me. Thank you for the recipe. Can’t wait to try them AGAIN the right way with lots of ketchup 🙂

    • Ah, yes. I learned that the hard way, too. HUGE difference, I promise. 😉

    • I wonder if Baking potatoes before frying them like French fries will make them crispier? I bet that would solve my crispy problem with frying fresh cut fries from potatoes! You gals ROCK! Thanks for the tips!
      I’m researching making hash browns to add to my Venison Breakfast Burritos!
      I have tones of good stuff in there from venison, pork sausage, bell peppers and onions chopped and half of them sautéed, chopped tomatoes, eggs, cheese.
      They are great but missing the filling factor, IE Hash Browns. I am going to use your recipe to make them then add them to my next batch of burritos!
      Thank you so much!!! 🙂

  23. Debbie Jennings says:

    I am saving this recipe to my recipe file. (I really need to print them and put them in a notebook. =) I eat my hash browns with either ketchup or salsa, depending on what else we are having. Oh, and I love breakfast for supper!

  24. Kathryn H. says:

    I’ve not tried making hashbrowns from baked potatoes…. My mom taught me to use left over baked potatoes to make “american fries”….. just slice your baked potatoes cold the next day, fry up with sliced onions the next day. yummy!

  25. You could also dehydrate them after shredding them if you’re limited on freezer space. Then just re-hydrate and cook!

  26. I don’t even bake my potatoes, but I do peel them first, then I just Shred them and make little patties and then fry them. They cook in minutes . I also use a cast iron skillet. Yummmy!!!

  27. Rita Ann Williamson says:

    Thank you so much for this recipe. I seen where you said to place them on a cookie sheet and freeze them but are they raw to freeze or cooked to freeze. Also, what size of freezer bag would you use? I am really excited about this.
    I love potatoes in any form but these are my favorite.

    • I freeze them raw on the cookie sheet, and then stick them in a gallon-sized freezer bag. Really, though? I still prefer to just have a bunch of baked potatoes in the refrigerator to grab and make them fresh during the week.

  28. We LOVE these hashbrowns! My first try they weren’t very good, but it was just because I didn’t let the potatoes get cool enough, so they just grated into mush. I’ve made them several times since then and they really are fabulous. Yum!

    As a side, last time I shredded the potatoes in the food processor, and the hashbrowns still turned out fine even though they were shredded a little finer and had more of the skin.

    • Yes. Keeping them cold makes ALL the difference, for sure. I made some again this morning, and they were GONE before it was my turn to eat breakfast. 🙁

  29. All great meals start with a baked potatoe. For some reason like most things they are better cooked in the campfire or on the grill. It is rare that I have a campfire with out baking some potatoes in the coals and rare that I grill with out baking a potatoe. Not jut for dinner, but they make great twice baked potatoes and are great for a breakfast skillet with eggs, and sausage. Or a breakfast burrito. Or german fries. I think the possibilties of a baked potatoe are only limited to you imagination. But I have to agree these are the best hashbrowns. You will never be satisfied with hashbrowns in a restaurant again.

  30. I buy a five pound bag of russet potatoes. I wash them and then papertowel them dry. I foil wrap each individual potato, then I bake them at 450 degrees for one hour. Once done, I put them on a cookie sheet to cool. After, I open each foil wrapped potato and paper towel them dry again to make sure that there’s no moisture. After that, I rewrap them with new foil, and put them in the fridge.
    It’s perfect for when you have tons of company, very easy to pull one out, cut up and pan fry them. PERFECT for hash browns. I use a large sized grater on a dinner plate, skins and all. I use a little oil to cook the bottom portion of the hash browns and then I use a pancake turner to flip them when they’re crispy.
    As long as the baked potatoes are stored in the fridge they can last 3 to 4 weeks, or more

  31. Hello! I have just one question. Do you put the potatoes in water before you bake them or just bake them dry?

  32. I’m going to combine “crock pot baked potatoes” from skinnytaste.com with this idea. That will make is super convenient yet still home made.

  33. Here is another trick to make them even healthier. I use your recipe and then instead of frying in oil, i just put the shredded potatoes in the waffle iron. It takes about 30 minutes, but they come out perfect and fat free!

  34. I have made frozen hash browns for years and I have always been frustrated by how much water the potatoes soak up and I can never get as much out as I would like.

    So I had the idea to bake them first.

    Went looking and found this web page. Well I thought baking them first might have been my idea. But then again people have been using potatoes for quite a long time.

  35. They turn brown because of the starch!!! You don’t have to precook and cool them if you don’t want to. Raw potatoes work just fine too. After shredding, rinse them in a strainer over and over and over again until the water runs clear. This removes the starch and is a very important step. Lay out a thin layer of the potatoes in a pan with oil. Cook until golden brown then flip to the other side. Enjoy!

  36. Loved this recipe. Not turning is the key. I put bacon bits them for a touch.

  37. Thanks, I’ve been looking for exactly this 😉 does it matter what type you use? I’m partial to red taters.
    Thanks a bunch

    • I’ve used red taters, too, and they are yummy! The shredding texture may be slightly different, but still… yummy! 🙂

  38. I did this and they came out awesome! Last fall we had a 50lb bag of potatoes that needed put up and this recipe came in handy. We currently have 3 bushel baskets of potatoes dug and that’s not even half! So I am going to try the baking method, but cut them into fries. I’ll let you know how it goes!

  39. Rodney the Red says:

    I may have to order a Cheese grater because I can’t find my late Mother’s grater, so it’s about time I owned one of my own, I’m sitting here looking at 3 plastic wrapped, microwave (5-7 minutes) potato’s and wondering how to bake them instead, to make hash browns one Morning, any advice would be most appreciated. 🙂

    • I just scrub, poke holes in them, then place them in an oven safe dish with a lid. An hour at 400 should do the trick! (Maybe a little more or less. Just stick them with a fork to check.)

  40. Amy I used this recipe about four years ago and they were fantastic. Today I found myself with a full bag of potatoes that were about to go south and thought, “Yay! Hashbrowns!” So Now you know how I will be spending my Sunday afternoon this week! Thanks!

  41. Texbrew says:

    The coffee shop where I worked as a teen made hash browns from leftover baked potatoes in a similar way, and they were delicious! The only part I knew about was the menial task of grinding the potatoes in a hand-cranked machine, I didn’t know how to cook them. I have tried making hash browns from raw potatoes, what a disappointment… Next time we bake potatoes, we’ll cook extras for hash browns. Your photos cause the mouth to water. Thanks, Amy.

  42. Kenneth Naylor says:

    I wrap red potatoes individually in foil and bake them. They will keep in the refrigerator for a least a week, and I can unwrap and make as many as the meal requires. I use butter in the bottom of the pan, but you will need to watch the burner temp to avoid scorching. I also use two pans that are exactly alike, so I can use one (upside down) as a lid to catch some steam, then ‘pancake flip from one pan to another to brown the second side.


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