What are hash browns made out of? The simple formula for a crispy breakfast classic

November 9, 2025 •

4 min read

Originally derived from the French word "hacher" meaning "to chop," a classic hash brown is made from a few surprisingly simple ingredients: shredded or chopped potatoes, cooking fat, and seasonings. The magic, however, lies in the preparation to achieve that iconic golden crisp.

Quick Summary

Hash browns are traditionally made from shredded starchy potatoes, cooked in oil or butter until crispy, and seasoned with salt and pepper. Optional additions can include onion, flour, or eggs for binding and flavor.

Key Points

Core Ingredients: Classic hash browns are primarily made from shredded starchy potatoes, cooked fat (oil or butter), and seasonings like salt and pepper.
Moisture is the Enemy of Crispy: The single most important step for crispy hash browns is thoroughly squeezing all excess moisture out of the shredded raw potatoes before cooking.
Starchy Potatoes are Best: Russet potatoes are the ideal choice due to their high starch and low moisture content, which results in a crunchier texture when fried.
Binders Keep Them Together: For hash browns formed into patties, ingredients like egg or flour can be added as binders to prevent them from crumbling during cooking.
Don't Confuse with Home Fries: Hash browns are made with shredded raw potatoes, while home fries are typically diced parboiled potatoes often mixed with other vegetables.

The Core Ingredients of Classic Hash Browns

At their core, hash browns are a simple dish, relying on the humble potato as their primary building block. While recipes can vary, a classic homemade hash brown uses just a few essential components.

The Best Potatoes for Crispy Hash Browns

Choosing the right type of potato is the first crucial step. The secret to a crisp exterior and fluffy interior lies in the potato's starch content. For this reason, starchy potatoes are the top choice for hash browns. Russet potatoes, also known as Idaho potatoes, are particularly popular because their high starch and low moisture content make them ideal for frying until golden and crunchy. In contrast, waxy potatoes like red or new potatoes contain more moisture, resulting in a soggier, less crispy hash brown.

Binding Agents and Flavor Enhancers

For many homemade hash brown recipes, especially those formed into patties, an additional binder can be necessary to prevent the shredded potato from falling apart during cooking.

Egg: A beaten egg is a common binder, helping to hold the potato shreds together and adding a touch of richness.
Flour: A small amount of all-purpose flour can also be mixed into the potato shreds to help create a cohesive patty.
Onion: Finely chopped or grated onion is a classic hash brown addition, providing a subtle, savory flavor. Some recipes opt for onion powder to prevent scorching.

Seasoning and Fat

The final two elements are essential for flavor and cooking:

Salt and Pepper: Simple salt and black pepper are all that is typically needed to season the potatoes.
Cooking Fat: Hash browns are traditionally fried in a fat that can withstand high heat. Options include vegetable oil, butter, or even bacon grease for added flavor.

From Diner Griddle to Home Kitchen: Preparation Methods

The difference between a perfectly crispy hash brown and a soggy one is all in the technique. The key is to manage the potato's natural moisture content.

How to Get Your Hash Browns Extra Crispy

Achieving that ideal crunch is easier with a few simple steps:

Shred the Potatoes: Start with peeled, raw, starchy potatoes and shred them using a box grater or a food processor.
Rinse Away Starch: After shredding, rinse the potatoes under cold water until the water runs clear. This removes excess starch, which can lead to a gluey texture.
Squeeze Out Moisture: This is arguably the most critical step. Using a clean kitchen towel or cheesecloth, wring out as much liquid as possible from the shredded potatoes. The drier the potatoes, the crispier the final product will be.
Cook Uninterrupted: Heat your cooking fat over medium-high heat. Add the potato mixture in an even, thin layer and resist the urge to stir or flip too early. Let the hash browns cook undisturbed until a golden-brown crust forms on the bottom, which can take 5-7 minutes per side.

Hash Browns vs. Home Fries: A Key Distinction

While often conflated, hash browns and home fries are distinct breakfast potato dishes, primarily differentiated by their preparation method and texture.


Feature	Hash Browns	Home Fries
Potato Cut	Finely shredded or grated.	Cubed, diced, or chunked potatoes.
Preparation	Made from raw potatoes, squeezed to remove moisture.	Made from parboiled potatoes that are then fried.
Texture	Uniformly crispy with a soft, shredded potato interior.	Crispy exterior with a soft, fluffy interior.
Common Mix-ins	Typically kept simple, but may include onion.	Often includes onions, peppers, and other seasonings.

The Many Variations of Hash Browns

Beyond the classic shredded version, hash browns can take on different forms. Restaurants and home cooks often play with shapes, ingredients, and cooking methods.

Patties: Like the kind found at fast-food restaurants, these are often held together with a binder like egg or flour and cooked into a compact, oval shape.
Loaded Hash Browns: These go beyond the basics, with ingredients like cheese, bacon, peppers, or scallions mixed in or piled on top.
Hash Brown Casserole: A popular dish for gatherings, this bakes a mixture of hash browns, condensed soup, and cheese into a rich, creamy casserole.
Vegan Hash Browns: While many frozen or fast-food versions might contain non-vegan ingredients, homemade hash browns can easily be made vegan by using vegetable oil instead of butter and omitting eggs. For a comprehensive vegan hash brown recipe, check out this guide on Plant Based Jess.

Conclusion: The Simple Formula for a Breakfast Classic

So, what are hash browns made out of? The definitive answer is simple: primarily shredded potato, cooked in fat, and seasoned with salt. The magic of hash browns is a testament to the power of a few key techniques, specifically the crucial step of removing excess moisture. Whether you prefer the classic shredded mound or a tidy patty, understanding this fundamental formula is the key to creating a perfect, crispy breakfast staple every time. With the right potatoes and a little preparation, you can replicate that beloved diner experience in your own kitchen.

Frequently Asked Questions

Starchy potatoes, such as Russet or Idaho, are best for hash browns because their low moisture content allows them to become extra crispy when fried.

To make hash browns stick together, use a binder like a beaten egg or a small amount of flour in your shredded potato mixture. Ensuring the potatoes are very dry also helps them hold their shape.

Most plain, frozen hash browns are accidentally vegan as they primarily consist of potatoes and vegetable oil. However, it is always best to check the ingredients list, as some brands might use non-vegan additives or fats.

The secret to crispy hash browns is removing as much moisture as possible from the shredded potatoes before cooking by squeezing them in a tea towel or cheesecloth.

Hash browns are made from shredded potatoes, while home fries are typically made from diced or cubed, and often parboiled, potatoes.

Yes, you can use frozen shredded potatoes. For the crispiest result, it's recommended to thaw them first and then squeeze out any excess water or ice.

Your hash browns are likely soggy because too much moisture was left in the potatoes. The solution is to thoroughly wring out the shredded potato shreds before frying.