There’s something undeniably comforting about crispy golden hashbrowns, the kind that have a crunchy exterior and a soft, tender interior. They’re classic, satisfying, and a true crowd-pleaser whether you’re serving them for breakfast, brunch, or as a snack. Paired with a creamy ranch sauce for dipping, these hashbrowns bring that perfect balance of texture and flavor that makes you want “just one more bite.”
In this recipe, we keep things simple and classic, just pure crispy potato goodness. One note before we start: in the video you’ll see later, the step of precooking the grated potatoes isn’t shown, but it is done, it’s an important step for getting maximum crispiness
Why You’ll Love This Recipe
Golden & Crispy – perfectly fried on the outside with a tender inside.
Simple Ingredients – nothing fancy, just delicious basics.
Easy to Make – one step after another, it all comes together quickly.
Perfect with Ranch – creamy, tangy, and ideal for dipping every bite.
Serving Suggestion
Serve the hashbrowns hot with a side of creamy ranch sauce for dunking. They’re great on their own, alongside eggs and bacon for breakfast, or as a crunchy side to any meal.
Pro Tips for Perfect Hashbrowns
Drain Thoroughly: Removing as much water as possible from the grated potatoes is key for crispiness.
Don’t Overcrowd the Pan: Fry in batches so the oil stays hot and each hashbrown gets golden all over.
Season to Taste: Adjust salt and spices to your preference, a dash of extra paprika or pepper adds nice warmth.
Serve Immediately: Hashbrowns are best when eaten right after frying, while they’re still crispy.
Ingredients
For the Hashbrowns
• 3 medium potatoes
• 2 tbsp cornstarch
• 1 medium egg
• 1 tsp salt (or to taste)
• ½ tsp black pepper
• 2 tsp garlic powder
• 2 tsp paprika
• 1 tsp ground cumin
• ½ tsp turmeric
• ½ tsp MSG (optional)
• Oil for frying
For the Homemade Ranch Sauce
• 40 g mayonnaise
• 55 g Greek yogurt
• 20 g milk (adjust for consistency)
• 1 tsp lemon juice or apple cider vinegar
• Salt to taste
• Black pepper to taste
• ½ tsp garlic powder
• Dill or parsley (fresh or dried, to taste)
Instructions
Prepare the Potatoes
Peel and coarsely grate the potatoes.
Important: In the video it isn’t shown, but after grating the potatoes you do briefly precook them. Boil the grated potatoes for about 5 minutes, then drain thoroughly. Transfer the cooked grated potatoes to a clean kitchen towel and squeeze out as much liquid as possible, this step makes all the difference for extra crispiness.
Make the Potato Mixture
Place the drained potato shreds into a large bowl. Add cornstarch, egg, salt, black pepper, paprika, ground cumin, turmeric, and MSG (if using). Mix gently until everything is evenly combined. The mixture should hold together but not be watery.
Shape the Hashbrowns
Lightly oil your hands and shape the potato mixture into round or oval patties. Place them on a plate while you heat the oil.
Fry to Golden Perfection
Heat oil in a large skillet over medium-high heat (about level 7 of 9). Carefully add the potato patties in batches. Fry each side for 3–4 minutes, or until golden brown and crispy. Transfer to paper towels to drain excess oil.
Storage & Make-Ahead Tips
• Hash Browns:
Let the hash browns cool completely, then store them in an airtight container in the refrigerator for up to 3 days.
To reheat, use a pan or the oven at 180°C (350°F) to bring back the crispiness. The microwave will make them soft.
• Ranch Sauce:
The ranch sauce keeps well in the fridge for 2–3 days when stored in a sealed container.
Stir before serving, as it may thicken slightly over time.
• Prepare the Potato Mixture in Advance:
You can prepare the hash brown mixture (grated potatoes, spices, egg, and starch) up to 12 hours ahead.
Cover tightly and store in the refrigerator. Give it a quick mix before shaping and frying.
• Pre-Shaped Hash Browns:
Shaped but uncooked hash browns can be stored on a parchment-lined plate in the fridge for 2–3 hours before frying.
• Freezing Option:
Uncooked hash browns can be frozen. Arrange them on a tray, freeze until solid, then transfer to a freezer bag.
Cook directly from frozen in hot oil or the oven, no need to thaw.