These golden, crispy hash browns are the ultimate comfort food—crispy on the outside, soft in the middle, and totally satisfying.
I don’t know why hash browns have taken me so long to make, I’m a big fan of fritters (remind me to post my fav fritter recipe!), but I’ve never made hash browns before, which feels sad considering how easy and delicious they are! When I unpacked my new food processor the other day, I got very excited at the opportunity to make hash browns (can you tell I’m 36?). And my excitement was not wasted! These are delicious! I’ve been thinking of all different ways I can eat them – with my roasted cauliflower dip, scrambled tofu, baked beans or just on their own when I want a quick snack.
I love making these crispy hash browns because they’re simple, super versatile, and honestly better than anything store-bought. They’re made from just a few ingredients you probably already have, and they’re egg-free! They’re easy to freeze and reheat, so you can batch cook them ahead of time. You get fibre and potassium from the potatoes, a little kick from the seasoning, and that irresistible crisp from pan-frying. They’re also great for picky eaters and can be made allergy-friendly with a couple of swaps.
Main Ingredients & Why We Use Them
Potatoes – the main ingredient; starchy ones like Russets are best for crispiness. However, in Australia it’s really hard to get Russets, so I use Kestrel potatoes. These are starchy with a slightly creamy texture, perfect for holding together and crisping up when fried. Their moisture content is low, which helps you get that golden crunch without sogginess.
Onion – adds flavour and moisture.
Sea salt, pepper & paprika – simple spices for seasoning.
Cornstarch – helps hold everything together without eggs.
Flour – adds structure and helps the hash browns crisp up.
Canola oil for frying – creates that beautiful golden crunch. This neutral-flavoured oil has a high smoke point making it ideal for frying.
How to Make Crispy Hash Browns
Grate the potatoes and onion (a food processor makes it quick), then squeeze out as much liquid as possible with a clean towel. Mix them together in a bowl with the seasoning, flour, and a little cornstarch slurry to bind. Heat oil in a pan over medium heat, form the mixture into patties, and fry each side until golden and crispy. Drain on paper towels and top with spring onion to serve!
Variations & Substitutions
- Potatoes: If you can’t find Kestrel potatoes, go for other starchy varieties like Sebago, Coliban, or Russet (if available). Avoid waxy potatoes—they hold more water and don’t crisp up as well. These include Dutch Cream, Nadine, Kipfler and Red Pontiac.
- Canola oil: Instead of canola oil, you can use vegetable oil, sunflower oil, or even light olive oil (not extra virgin) – just make sure it has a high smoke point for safe and effective frying.
- Flour: Use gluten-free flour or rice flour for a gluten-free version – rice flour actually makes them extra crispy!
- Add-ins: Mix in grated zucchini (squeeze it well), corn, chopped herbs, or even a little vegan cheese for flavour twists.
- Spices: Try cumin, curry powder, or chilli flakes to switch up the flavour profile.
- Make it healthier: If you want to use less oil, you could bake or fry them, I just can’t promise they’ll be as crispy as the oil gets that crunch! See the recipe card notes for how to do it.
Equipment
I use a food processor in so many of my recipes. You could easily use a grater here instead, it would just take longer. I use a Ninja Food Processor and am a bit obsessed with how quickly it took me to do it – I already can’t wait to whip out some fritters!
- Food processor or grater
- Large mixing bowl
- Non-stick frying pan
- Spatula
- Clean tea towel or cheesecloth (or you can use your hands!)
- Egg ring (optional)
How to Serve It
Serve these hash browns with smashed avocado, baked beans, or as a side to a savoury breakfast plate. They’re also great dipped in ketchup or vegan mayo. My husband had them for lunch with a fried egg and a generous side of my roasted cauliflower dip and he said it was delicious!
How to Store It
Let hash browns cool completely, then store in an airtight container in the fridge for up to 3 days. Reheat in a frying pan, oven, or air fryer to bring back that crisp. You can also freeze them—reheat from frozen for a quick and easy snack or side.
How to Make It
Crispy Hash Browns
Ingredients
- 400 g starchy potatoes finely grated (I used kestrel potatoes)
- ½ large brown onion grated
- 1 teaspoon sea salt ¼ tsp smoked paprika
- ¼ teaspoon black pepper + ¼ tsp smoked paprika
- ¼ tsp smoked paprika
- 1 teaspoon cornstarch combine with 1 teaspoon water
- ¼ cup plain flour
- ¼ cup canola oil for frying
- spring onion for garnish
Instructions
- Shred the potatoes using a food processor to get even pieces quickly. Once shredded, squeeze out as much moisture as you can. You can use your hands, but a thin tea towel or cotton cheesecloth works better.
- Grate the onion and mix it into the potatoes. Be careful not to overdo it—too much can make the mixture too wet. Squeeze out the extra liquid from the mix again. Again, you can use your hands, but a thin tea towel or cotton cheesecloth works better.
- Combine the onion and potato thoroughly in a large bowl.
- Season the mixture with sea salt, black pepper, and paprika. Mix well so the spices are evenly distributed.
- In a small dish, mix cornstarch and water to make a slurry. Add this to the potato mixture along with the flour. This helps everything hold together while cooking.
- Heat oil in a large non-stick pan over medium heat until hot.* See notes for different cooking options.
- Scoop out spoonfuls of the mixture and press into flat rounds using an egg ring or your hands.
- Fry in batches, cooking each hash brown for around 4–5 minutes per side until crispy and golden.
- Transfer to paper towels to drain any excess oil.
- Garnish with chopped spring onion before serving for a fresh finishing touch.
Notes
- Preheat the air fryer to 200°C.
- Lightly spray both the hash browns and the air fryer basket with olive oil or avocado oil spray.
- Place hash browns in a single layer (don’t overcrowd).
- Cook for 12–15 minutes, flipping halfway, until golden and crisp.
- Preheat oven to 220°C (fan-forced).
- Line a tray with baking paper and lightly grease it.
- Place flattened hash browns on the tray, spray lightly with oil.
- Bake for 20–25 minutes, flipping halfway through, until both sides are golden brown.
- Pro tip: Press the mixture flat and thin for the crispiest result, and don’t skip the flip.
