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Crispy Golden Hashbrowns

Name: Crispy Golden Hashbrowns
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Cuisine: American
Ingredients: 2 large Russet potatoes (about 1.5 lbs), peeled; 1 tablespoon cornstarch (or all-purpose flour); 1/2 teaspoon salt, or to taste; 1/4 teaspoon black pepper, or to taste; 1/4 teaspoon onion powder (optional); 1/4 teaspoon garlic powder (optional); 4-6 cups vegetable oil (or canola oil) for deep frying

Recipe by Zideons

Published June 07, 2026

Craving that iconic, perfectly golden and incredibly crispy hashbrown from your favorite fast-food breakfast? Look no further! This recipe unlocks the secrets to making those irresistible potato patties right in your own kitchen, promising a satisfying crunch with every bite that will transport you straight to the drive-thru lane.

Recipe Details

Prep Time 15 min

Cook Time 20 min

Total Time 35 min

Cuisine American

Nutrition (per serving)

Calories: 280 calories

Protein: 3 g

Carbs: 35 g

Fat: 15 g

Fiber: 3 g

Sugar: 1 g

Sodium: 480 mg

Ingredients

2 large Russet potatoes (about 1.5 lbs), peeled

1 tablespoon cornstarch (or all-purpose flour)

1/2 teaspoon salt, or to taste

1/4 teaspoon black pepper, or to taste

1/4 teaspoon onion powder (optional)

1/4 teaspoon garlic powder (optional)

4-6 cups vegetable oil (or canola oil) for deep frying

Instructions

Peel the potatoes and grate them using the large holes of a box grater or a food processor with a grating attachment.

Place the grated potatoes into a large bowl filled with cold water. Swish them around to rinse off excess starch. Drain the water.

Transfer the rinsed potatoes to a clean kitchen towel or several layers of paper towels. Squeeze out as much excess water as possible. This step is crucial for crispy hashbrowns!

In a clean, dry bowl, combine the squeezed potatoes with cornstarch, salt, black pepper, onion powder, and garlic powder (if using). Mix well to ensure the seasonings and cornstarch are evenly distributed.

Heat the vegetable oil in a large deep skillet or Dutch oven over medium-high heat until it reaches 350-375°F (175-190°C). If you don't have a thermometer, a small piece of potato should sizzle vigorously when dropped in.

Take about 1/4 cup of the potato mixture and shape it into a small, flattened oval or rectangular patty, similar to the fast-food style. Gently compress it to make sure it holds together. Repeat with the remaining mixture.

Carefully place 3-4 hashbrown patties into the hot oil, ensuring not to overcrowd the pan. Fry for 4-6 minutes per side, or until deeply golden brown and crispy.

Remove the hashbrowns from the oil with a slotted spoon or spider, and transfer them to a wire rack set over a paper towel-lined baking sheet to drain excess oil.

Season with a little extra salt immediately after frying, if desired. Serve hot.

Final Notes

These homemade hashbrowns are the ultimate breakfast side, perfect alongside eggs, bacon, or your favorite breakfast sandwich. Get ready to impress your family and friends with a breakfast staple, offering an unmatched crispiness and savory flavor that's hard to beat!

About the Author

Zideons

About not provided.