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!Hungry now?  Jump to Recipe 

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 😉 Just look at that golden crispy goodness!

Perfect Homemade Hash brown Patties with full English breakfast

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 (like Maris Pipers, King Edward & Russets)
  • Shallot
  • Flour
  • Oil
  • Butter
  • Salt & Black Pepper

And that’s it! No eggs, no extra seasoning, just the essentials.

How to prepare Hash Browns

  1. Grab a potato and a box grater.
  2. Grate potato.
  3. Soak in cold water.
  4. Drain.
  5. Pop over a cloth and grate in shallot.
  6. Squeeze the living daylight out of it to get rid of all the moisture.

how to make crispy hash browns - step by step

And what you’re left is super dry shredded potato, almost the same texture as coconut flakes.

How to shred potatoes for hash browns

As you can see above I simply do this with a box grater. 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!

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. So, just like my crispy sweet potato fries I always soak my 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.

Okay, so you’ve got your dried shredded potato, just mix in a little flour and some seasoning then mould into patties. Make sure they’re on the thinner side (more crispy).

How to fry Hash Browns

  1. Heat up a skillet of butter and oil.
  2. Place your hash brown patties in the skillet. You may need to do this in batches.
  3. Fry for 4-5 mins each side OR until golden and crispy.

How to cook hash browns - step by step

Can I bake Hash Browns?

I have tested this out and you certainly can, but in all honesty they just don’t get quite as crispy in comparison to frying. If you were to bake then I’d recommend heating up a little oil in an oven tray before hand and cooking at a high heat. Ensure you flip after around 6-8mins. If you’re looking to bake to reduce the fat content then spray in oil and bake that way. But again, just not quite as crispy.

Can you freeze Hash Browns?

You certainly can! Perfect to make in advance. Just fry them at a slightly lower temp in the first instance to defrost them slightly, but apart from that it’s the same method.

When it comes to what to serve hash brown patties with, I always go a full English (or American) breakfast, just cause I like to take things too far. BUT a personal fave combo is hash browns and fried egg.

Just look at that yolkporn 😍

Hash Brown Patties dipping into fried egg

So, just to conclude…

How to get Crispy Hash Browns

  1. Soak the shredded potato in cold water to release the starch.
  2. Squeeze the living hell out of them to get rid of all the moisture.
  3. Mould them on the thinner side of life.
  4. Fry in a good amount of oil.

Homemade Hash Brown Patties (Full Recipe & Video)

5 from 4 votes
Perfect Homemade Hash brown Patties with full English breakfast
Homemade Hash Browns
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins

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!

Course: Breakfast
Cuisine: American, British
Keyword: Homemade Hash Browns
Servings: 6
Calories: 96 kcal
Author: Chris
  • 2 large White Potatoes (Maris Pipers, King Edward & Russets are good choices)
  • 2 tbsp Plain Flour, or as needed
  • 1 Shallot, peeled
  • 2 tbsp Vegetable/Sunflower Oil
  • 1 tbsp Unsalted Butter
  • Salt & Black Pepper, to taste
  1. Shred your potatoes with a box grater and soak in a bowl of cold water. Swish around with your hand to get out as much starch as possible, then drain.

  2. Place a cloth over your bowl and place your potato on top. Grate over a shallot, then twist into a ball and squeeze out as much moisture as possible.

  3. Place into a bowl and combine with your flour and a good pinch of salt and pepper. Mould into 6 equal oval shapes.

  4. Melt your butter over medium heat with your oil then add your hash browns. Fry for 4-5mins each side OR until golden brown and crispy.

Watch how to make it!

Recipe Notes

a) Salting the potatoes - You notice that when you first add the flour it almost becomes too dry to form the patties. However the potato will start releasing a small amount of moisture due to the salt, which in turn helps in forming the patties. Use your flour accordingly to adjust when this happens.


b) Freezing before frying - If your patties are struggling to hold together consider popping them in the freezer for 10 mins to help keep shape before they hit the pan.


c) Forming the patties - Try and mould them on the thinner side, of course the thinner they are the more crispy they will be. 

Nutrition Facts
Homemade Hash Browns
Amount Per Serving
Calories 96 Calories from Fat 15
% Daily Value*
Total Fat 1.68g 3%
Saturated Fat 0.409g 2%
Polyunsaturated Fat 0.111g
Monounsaturated Fat 1.077g
Cholesterol 1mg 0%
Sodium 82mg 3%
Potassium 402mg 11%
Total Carbohydrates 18.55g 6%
Dietary Fiber 2.2g 9%
Sugars 0.86g
Protein 2.22g 4%
Vitamin A 1%
Vitamin C 20%
Calcium 1%
Iron 5%
* Percent Daily Values are based on a 2000 calorie diet.

If you loved these hash brown patties then check out my Egg in a Hole Breakfast Bagel!

egg in a hole breakfast bagel with chilli jam dripping out

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!

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! #hashbrown #breakfast #brunch | www.dontgobaconmyheart.co.uk


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

    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 🙂

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

    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
    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!! 🙂

  • Reply
    September 16, 2018 at 2:57 am

    I can’t even remember the last time I’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
    Monica | Nourish + Fete
    September 16, 2018 at 4:18 am

    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 🙂

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