Homemade Crispy Hash Browns

You know what I love most about having a relaxed approach to eating real food?

The fact that I actually get to eat real food in it’s most simplistic form. I’ve allowed myself to let go of guilt if we don’t eat “healthy” for a period of time and to embrace the saying, “everything in moderation” (although there are a few exceptions that we never eat). For a family with no severe food allergies, this approach works best for us and it enables us to reduce the amount of various stresses in our lives.

I also love the fact that real food just tastes good. There’s no going around the fact that a homemade version of Texas Toast tastes just as good, if not better than the store-bought version. And homemade waffles? Psh, mine blow any store-bought brand out of the water! Don’t forget homemade french onion dip! Oh, my. If you haven’t tried my french onion dip, you must.

Homemade real food can also be really simple. Throw a few ingredients together and — BLAM. Real food heaven.

But you know what I’ve recently been loving to make because it’s so freaking good? And simple?

Homemade crispy hash browns.

And why do I love them so much? 5 simple reasons.

  1. Because they’re crispy and crunchy
  2. Because they’re homemade
  3. Because they go perfectly with my backyard eggs and bacon
  4. Because they taste extra good with ketchup
  5. Because they’re crispy and crunchy

The secret to making crispy hash browns is to squeeze out all the liquid before you place your “patty” on the frying pan. Reducing the moisture content allows the potato to soak in the coconut oil and fry to a golden, crispy goodness.

If you’re like me and like your hash browns extra crispy, you’ll want to make sure you spread the patty out so it’s nice and even. On the flip side, if you’re like Scott and like them a bit mushy, having a thicker patty will get you that slightly crispy on the outside and mushy on the inside.

You don’t really need any fancy tools to make homemade crispy hash browns either. It can be as simple as using a hand grater for your potatoes or if you have a food processor with different attachments, just place the potato in the “feeder” and shred away. I like using the fine slicing blade on my food processor because it makes the potato shreds have a more shoe-string consistency… which ultimately makes the hash browns crispier.

Oh man, how I love crispy hash browns slathered in ketchup.

Last but not least, you’ll want to make sure you salt and pepper one side of the patty before flipping it to the other side. This gives the hash brown the perfect amount of seasoning.

So, don’t resort to the pre-packaged hash browns or limit your opportunity to eating hash browns by only eating them at restaurants anymore. Make yourself a batch and possibly make an additional batch for the other family members since you’ll wanting to be eating ALL the hash browns.

Trust me.

Homemade Crispy Hash Browns
Serves: 2 large potatoes = about 8, 6 inch hash brown patties
  • 1-2 organic russet potatoes, shredded and liquid squeezed out
  • Refined coconut oil for frying
  • Unrefined sea salt and pepper, to taste
  • Ketchup, for topping
  1. In a frying pan, add refined coconut oil and put on medium heat
  2. After you have shredded your potatoes and squeezed the liquid out, form a patty and place onto hot coconut oil
  3. Cook until desired crispiness and season with salt and pepper
  4. Flip and cook until desired crispiness
  5. Repeat until all shredded potatoes have been transformed into homemade crispy hash browns.

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  1. My husband was just telling me that he wanted some hashbrowns! Perfect timing Loriel, and these look delicious. Plus, the recipe is so simple… I love it.

    The farmer lady we get our raw milk and eggs from gave us a HUGE bag of potatoes a couple weeks ago. So much that I figured half of them would rot before I used them. Do you think I can shred a bunch of them and freeze that for hashbrowns or no? If not, maybe it would be better to make other recipes with potatoes that can freeze… like potato soup.

    1. I love when recipes come to you at the perfect time. I think you can definitely shred and freeze them Megan. I would still squeeze out the liquid before you freeze them so you’re not dealing with excess amounts of moisture. Let me know how it turns out!

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