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Breakfast 'n' Brunch/ Potato

Homemade Hash Browns

September 15, 2018 (Last Updated: November 28, 2020) by Chris Collins

Looking for McDonald’s style Hash Browns? Look no further than these Homemade Hash Brown Patties – Crispy on the outside and fluffy on the inside, you’ll never need the drive through again!

Ugh, aren’t hash browns just the greatest breakfast item of all time!? And I’m not talking shredded hash browns in a pan, I’m talking these hash brown patties. True hash browns ๐Ÿ˜‰ Just look at that golden crispy goodness!

hash browns served with full English breakfast on white plate

Homemade Hash Browns

And that’s what so perfect about these hash browns, they’re so darn crispy!! We’ll discuss how to crispy hash browns in just a sec, but first let’s see the minimal ingredients you’ll need to whip up a batch.

Hash Browns Ingredients

  • White Potato – Shredded on a box grater. Any variety like Maris Pipers, King Edward & Russets.
  • Shallot – This adds a nice kick of flavour to the hash browns. Grated on a box grater like the potato.
  • Flour – This is what helps bind the potato together.
  • Butter – Adds a nice rich flavour to the hash browns.
  • Oil – Prevents the butter from burning out over the high heat and also helps the hash browns crisp up.
  • Salt & Black Pepper – Simple seasoning, let the spuds, butter & shallot do the talking!

How to shred potatoes for hash browns

A standard box grater works wonders. No need to peel, just grate as you’d grate cheese. Not too fine either otherwise it’ll turn mushy, medium blade is fine. And watch your finger tips!

Do you need eggs to make hash browns?

You do not need eggs to make hash browns. Eggs will actually make the mixture soggy and prevent the potato from getting crispy. Which brings me on to my next point…

How do you get hash browns to stick together?

When you mix the shredded potato with salt and flour, the salt will draw a small amount of moisture from the potato. This moisture glues with the flour and keeps the shredded potato in tact.

Process shots: grab a potato and a box grater (photo 1), grate potato (photo 2), soak in cold water (photo 3), drain (photo 4), pop over a cloth and grate in shallot (photo 5), squeeze the living daylight out of it to get rid of all the moisture (photo 6).

how to make crispy hash browns - 6 step by step photos

Crispy Hash Brown Patties

Soaking potatoes in water

Potatoes are packed full of starch, which in turn is what prevents potatoes from going crispy when cooked. You know that gloopy taste you sometimes get in the centre of hash browns? Yup, starch. As such I highly recommend you soak the potato in cold water to get rid of the starch.

Removing moisture from potatoes

As well containing a large amount of starch, potatoes also contain a large amount of water. Just like starch, trying to fry really moist potatoes is going to result in sloppy hash browns. So, regardless of whether you soak the potatoes or not, you’ll have to squeeze out as much moisture as you can before cook them.

Pan Fried Hash Browns

The best way to get crispy hash browns in pan frying over a medium-high heat. I have baked them before, but you don’t get the same results. Plus you miss out on that buttery goodness!

Process shots: heat up a skillet of butter and oil (photo 1), place hash brown patties in the skillet. You may need to do this in batches (photo 2), fry for 3-5 mins each side OR until golden and crispy (photo 3).

How to cook hash browns - 3 step by step photos

Hash Browns FAQ

Why are my hash browns soggy?

There’s a couple of reasons your patties might be slightly soggy. Firstly is that not enough moisture was removed when you squeezed in a cloth. Secondly is you let the patties rest too long. The longer the patties rest the more moisture is drawn out and the soggier they get.

Can I prep these ahead of time?

For the above reason I recommend frying them fresh, otherwise you run the risk on them being too soggy to get crispy because they’ve rested too long.

Can I freeze hash browns?

You can, but I recommend doing AFTER you’ve cooked them (for the above reason). Just allow to completely cool then freeze. Reheat in the oven again until hot and crispy.

What goes with hash browns?

I always like to serve as part of a full English breakfast, specifically with a fried or poached egg. Any sort of breakfast item works well though. Check out my Breakfast and Brunch Recipes for more inspo!

Alrighty, let’s tuck into the full recipe for these hash brown patties shall we?!

dunking hash brown into sunny side up fried egg

How to make Hash Brown Pattiesย (Full Recipe & Video)

Perfect Homemade Hash brown Patties with full English breakfast

Homemade Hash Browns

Looking for McDonald's style Hash Browns? Look no further than these Homemade Hash Brown Patties - Crispy on the outside and fluffy on the inside, you'll never need the drive through again!
4.67 from 9 votes
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Servings (click & slide): 6 hash browns
Course: Breakfast
Cuisine: American / British
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Calories per serving: 96kcal
Cost per serving: ยฃ1 / $1


  • Large Non-Stick Frying Pan & Spatula/Turner
  • 2 Medium/Large Mixing Bowls
  • Box Grater
  • Clean Cloth

Ingredients (check list):

  • 2 medium White Potatoes, grated on box grater (approx 200g/7oz EACH)
  • 2 tbsp Vegetable/Sunflower Oil
  • 1 tbsp Butter
  • 1 tbsp Plain Flour
  • 1 Shallot, peeled & grated
  • 1/4 tsp EACH: Salt, Black Pepper


  • Add grated potato to a mixing bowl and add cold water. Swish around with your hand to get out as much starch as possible, then drain water away.
  • Place a cloth over the bowl and place the shredded potato on top. Add grated shallot on top, then twist into a ball and squeeze out as much moisture as possible.
  • Place into a DRY bowl and combine with 1 tbsp flour and 1/4 tsp salt and pepper. The salt will draw out a small amount of moisture from the shredded potato, which glues with the flour to keep the potato intact. Divide mixture and mould into 6 equal oval shapes. I recommend working fairly quickly as the longer you leave the patties the more wet they get.
  • Add 2 tbsp vegetable oil and 1 tbsp butter to a large non-stick pan over medium-high heat. Add patties and fry for 3-5mins each side OR until golden brown and crispy.

Quick 1 min demo!


a) Forming the Patties - You can make them in any shape you fancy, I just like to mimic the classic McDonald's hash browns! Generally speaking, the thinner you make them the crispier they'll end up.
b) Can I prep these ahead of time? - You want to make these fresh and fairly quickly. You'll notice the longer you leave the patties the soggier they'll get from the salt pulling out moisture. The more moist the patties, the more difficult they are to get crispy!
c) How to I store and reheat leftovers? - If you have leftovers just allow to completely cool then store in the fridge or freezer. Reheat in the oven at 180C/350F until hot and crispy again.
d) Can I make these in batch? - Yep! Just use the sliding scale next to 'servings' at the top of the recipe card.
e) Calories - Per hash brown patty.

Your Private Notes:


Nutrition Facts
Homemade Hash Browns
Amount Per Serving
Calories 96 Calories from Fat 15
% Daily Value*
Fat 1.68g3%
Saturated Fat 0.409g2%
Polyunsaturated Fat 0.111g
Monounsaturated Fat 1.077g
Cholesterol 1mg0%
Sodium 82mg3%
Potassium 402mg11%
Carbohydrates 18.55g6%
Fiber 2.2g9%
Sugar 0.86g1%
Protein 2.22g4%
Vitamin A 50IU1%
Vitamin C 16.5mg20%
Calcium 10mg1%
Iron 0.9mg5%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition is based on the absence of salt unless stated as a measurement in the ingredients. Cost is worked out based on ingredients bought from UK supermarkets, then divided by the number of servings. In both instances these values are just for guidance. Please check out my FAQ Page for more info.
Tried this recipe?Show me how you got on by tagging @dontgobaconmyheart_ on IG and #dontgobaconmyheart
Looking for more?You'll find plenty more delicious comfort food like this in my Debut Cookbook 'Comfy'

If you plan on making these hash browns then be sure to Pin the recipe for later! Already made them or got a burning question? Give me a shout in the comments below and pick up your free ecookbook along the way!





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Recipe Rating


  • Reply
    Karen McCartney
    January 20, 2023 at 12:46 am

    5 stars
    Made hash browns and were perfect I must say… congratulations to the Cook lol! Everyone wanted more.

    • Reply
      Chris Collins
      January 20, 2023 at 10:13 am

      Thanks so much, Karen! Glad they went down well! C.

  • Reply
    Adrian Coleman
    September 18, 2021 at 7:08 pm

    2 stars
    Despite following the recipe to the letter the mixture wouldn’t bind. I added an egg and cooked the mixture all together as it still wouldn’t shape into individual hash browns

    • Reply
      Chris Collins
      September 20, 2021 at 1:48 pm

      Sorry to hear that, Adrian! Next time I’d wait a little longer for the salt to draw out moisture from the potato so it binds with the flour. Even if they’re loosely moulded they’ll stay together pretty well as they cook.

  • Reply
    Sarah Farrell
    September 12, 2021 at 10:31 am

    5 stars
    I had ran out of shop bought hash browns and wanted a quick recipe. These were perfect, wont be buying them any more

    • Reply
      Chris Collins
      September 13, 2021 at 10:30 am

      Great to hear, Sarah! Thanks so much for the review ๐Ÿ™‚

  • Reply
    August 8, 2021 at 11:41 pm

    Excited to try this recipe.
    Could you make these ahead of time for freezing?

    • Reply
      Chris Collins
      August 10, 2021 at 9:38 am

      You can fully cook them and freeze them, yes ๐Ÿ™‚

  • Reply
    March 16, 2021 at 4:33 am

    HI Chris,
    Those hash brown patties look amazing! Could a gluten free flour be used in place of wheat flour? If so would you suggest using a blended cup for cup flour, potato flour, or tapioca starch? Do to Celiac disease, being gluten free is a must. Oh’ how we miss, hash brown patties with breakfast. Thank you in advance for your response.

    • Reply
      Chris Collins
      March 16, 2021 at 6:05 pm

      Hi Terri! I’m not overly experienced in the GF world so unfortunately I couldn’t tell you for sure! My instinct is that potato flour would be best suited, but again I’m not 100% sure. Apologies!

  • Reply
    April Bickford
    January 30, 2021 at 8:55 pm

    Some recipes use an egg, why does your not? Just curious is it for flavor or binding?

    • Reply
      Chris Collins
      February 1, 2021 at 6:05 pm

      Hey April! In my opinion you don’t need egg for binding. The flour works as a glue to keep the shredded potato together, egg just adds un-needed moisture. I’ve tested with and without egg and in my experience they come out much crisper without. Hope this helps! Chris.x

  • Reply
    September 5, 2020 at 11:11 am

    5 stars
    These were really good! I shaped them more rounded and they were more like potato rostis in my case, but liked how simple it was and that starch rinsing tip is a winner! Made a big difference. Thank you.

    • Reply
      Chris Collins
      September 5, 2020 at 12:59 pm

      That’s awesome to hear, Katy! Thanks for popping back for a review ๐Ÿ™‚ Chris.

  • Reply
    April 8, 2020 at 4:01 am

    highly recommend watching video, really shows you what to do with some stuff not included in actual recipe.

  • Reply
    Nichole powell
    April 7, 2020 at 1:27 am

    Omg these are amazing.being stuck in the house for quarantine I’ve been dying for some and they are waaay better than McDonalds.thank you!!

    • Reply
      Chris Collins
      April 7, 2020 at 11:24 am

      Woo hoo! Glad they went down well ๐Ÿ™‚

      • Reply
        Yousaf Noor
        November 22, 2020 at 1:24 am

        5 stars
        I really Loved your receipe. It’s mouth watering. I think being home . If I make them freeze them it can be good idea for small cottage home business.
        Once I reach to business lelvel I share with you. May God bless you Yousaf Noor Lahore Pakistan

  • Reply
    Monica | Nourish + Fete
    September 16, 2018 at 4:18 am

    5 stars
    Yes!! Those crispy edges are absolutely to die for – love this step-by-step guide! Homemade hash browns have always seemed SO delicious that it’s worth a little work, and this makes it seem more do-able!

    • Reply
      September 16, 2018 at 6:50 pm

      You’re so right, totally worth the work!! Thanks Monica ๐Ÿ™‚

  • Reply
    September 16, 2018 at 2:57 am

    5 stars
    I canโ€™t even remember the last time Iโ€™ve had a McDonalds hash brown. These hasbrowns look like crispy perfection, perfect for breakfast.

    • Reply
      September 16, 2018 at 6:50 pm

      Yup, SO good for breaky!

  • Reply
    Jamielyn Nye
    September 15, 2018 at 11:18 pm

    Perfect for Sunday brunch! Can’t wait to make tomorrow!

    • Reply
      September 16, 2018 at 6:49 pm

      Enjoy!! ๐Ÿ™‚

  • Reply
    linda spiker
    September 15, 2018 at 10:59 pm

    5 stars
    There is little in this world better than a crispy hash brown. These look sensational!

    • Reply
      September 16, 2018 at 6:49 pm

      I couldn’t agree more, crispy hash browns make the world go round!

  • Reply
    Mary Bostow
    September 15, 2018 at 10:04 pm

    5 stars
    It is really impressive. Looks very tasty. Thank you for sharing this great recipe.

    • Reply
      September 15, 2018 at 10:08 pm

      You’re so welcome, Mary ๐Ÿ™‚