10+ Hashbrown Recipes to Brighten Up Your Breakfast Routine

Hashbrown recipes are such a fun way to kick off breakfast or add a little something to your plate. You can make them crispy, soft, plain, or loaded up with all sorts of flavors.

It’s honestly amazing how basic potatoes can turn into something so craveable.

Some folks love their hashbrowns crunchy from the skillet, others go for the baked casserole vibe. Either way, you’ve got options for quick weekday mornings or lazy weekend brunches.

Most of these recipes use simple ingredients you probably already have. No need to overthink it.

Ingredients

• Potatoes (russet or shredded)
• Onion (optional)
• Flour or cornstarch (optional to bind)
• Eggs
• Oil or butter for cooking
• Salt and pepper

Cooking Instructions

1. Peel and shred the potatoes, then rinse and dry them well.
2. Mix shredded potatoes with finely chopped onion, beaten egg, and a little flour if using.
3. Season with salt and pepper.
4. Heat oil or butter in a pan over medium heat (about 350°F / 175°C).
5. Spread the mixture in a thin layer and cook until golden and crisp on one side.
6. Flip and cook the other side until crispy and cooked through.
7. Serve warm.

1) Classic Crispy Hash Browns with Shredded Russet Potatoes

Start with russet potatoes for the classic crispy hash browns. They’re the best for that crunch.

Shred them fine for even cooking. Squeeze out as much moisture as you can—this really helps with crispiness.

You can use a kitchen towel or cheesecloth for that part. Cook the hashbrowns in hot oil over medium heat and don’t mess with them until the bottom’s golden brown.

That’s how you get that perfect crust.

Ingredients

• 2 medium russet potatoes
• ½ medium onion, finely chopped (optional)
• ¼ cup all-purpose flour
• 1 large egg
• 1 cup oil for frying
• Salt to taste

Cooking Instructions

1. Peel and shred the russet potatoes.
2. Squeeze out excess moisture using a towel.
3. Mix potatoes with chopped onion, flour, egg, and salt.
4. Heat oil in a skillet over medium heat (about 350°F / 175°C).
5. Add potato mixture, pressing down gently.
6. Cook 5-7 minutes until golden brown on one side.
7. Flip and cook another 5 minutes until crispy and cooked through.
8. Drain on paper towels before serving.

2) Cheesy Hash Brown Casserole with Cream of Chicken Soup

This casserole is pure comfort food—just mix thawed hash browns with cream of chicken soup, sour cream, and a generous heap of cheddar cheese.

A little diced onion brings out the flavor. Bake it until the top bubbles and turns golden.

You can toss on some crushed cornflakes or crackers for a crunchy top if you’re into that. It’s a crowd-pleaser, especially at family dinners or holidays.

Ingredients

• 32 ounces frozen hash browns, thawed
• 1 (10.5 ounce) can cream of chicken soup
• 1 cup sour cream
• 2 cups shredded sharp cheddar cheese
• 1 small onion, diced
• Optional: 1 cup crushed cornflakes or crackers for topping
• 4 tablespoons melted butter (if using topping)

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, combine hash browns, soup, sour cream, cheese, and onion.
3. Spread the mixture evenly in a greased 9×13-inch baking dish.
4. If using, mix crushed cornflakes or crackers with melted butter and sprinkle on top.
5. Bake for 45 minutes or until the casserole is hot and the topping is golden brown.
6. Let it cool for a few minutes before serving.

3) Oven-Baked Vegan Hash Browns with Crispy Edges

Oven-baked hash browns can still be crispy on the outside and soft inside. Frozen shredded potatoes keep things simple.

Add vegan butter and onions for flavor. Bake them hot and spread the potatoes out so they crisp up.

Season with salt, pepper, or whatever spices you like. These work great for breakfast or just a quick snack.

Why not serve them with avocado or a good dipping sauce?

Ingredients

• 20 ounces frozen shredded hash browns
• 3 tablespoons vegan butter, melted
• 1/4 cup yellow onion, chopped
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 425°F (220°C).
2. Mix hash browns, melted vegan butter, and chopped onion in a bowl.
3. Spread the mixture evenly on a baking sheet lined with parchment paper.
4. Bake for 25-30 minutes until edges are crispy and golden.
5. Season with salt and pepper before serving.

Find more details about crispy vegan hash browns at This Wife Cooks™.

4) Waffle House Style Golden Shredded Hash Browns

For that classic Waffle House hash brown, peel and grate your potatoes. Squeeze out as much water as possible.

Salt them well to help draw out even more moisture. Use a hot skillet with avocado oil or butter.

Spread the potatoes evenly, press down gently, and let them cook undisturbed until the bottom is golden.

Flip and brown the other side. You’ll get those crispy edges and tender centers.

Try adding onions if you want a little something extra.

Ingredients

• 2 russet potatoes, peeled and grated
• 2 tablespoons avocado oil or butter
• Salt, to taste
• Optional: 2 tablespoons diced onion

Cooking Instructions

1. Grate and rinse potatoes, then squeeze dry.
2. Salt the shredded potatoes and let sit for 5 minutes.
3. Heat oil or butter in a skillet over medium-high heat (about 375°F / 190°C).
4. Spread potatoes evenly, cook 5-7 minutes until golden.
5. Flip, cook another 5-7 minutes until crispy.
6. Add onions before flipping if you like.

5) Mexican Crispy Hash Browns with Spicy Seasoning

Give your hash browns a spicy Mexican upgrade. Grate potatoes, squeeze out the water, and keep them crunchy.

Mix in paprika, chili powder, and black pepper for a little heat. Olive oil helps them get golden and crispy without going greasy.

These are awesome with salsa or avocado. It’s a simple way to mix up your breakfast routine.

Ingredients:

• 2 medium russet potatoes
• 1 tablespoon olive oil
• 1 teaspoon paprika
• ½ teaspoon chili powder
• ¼ teaspoon black pepper
• Salt to taste

Cooking Instructions:

1. Grate the potatoes and squeeze out excess water.
2. Mix potatoes with spices and salt.
3. Heat olive oil in a pan over medium heat.
4. Cook the mixture in small portions until golden and crispy, about 5-7 minutes per side.
5. Serve warm with your favorite sides.

6) Buttery Pan-Fried Hash Browns with Finely Chopped Onions

You’ll notice how onions bring a soft, sweet flavor to these buttery hash browns. Shred the potatoes and squeeze out all the moisture for that crispy finish.

Mix the potatoes with finely chopped onions and a bit of flour to help them stick together. Fry in plenty of butter for rich, golden hash browns.

Cook slowly on medium heat—patience pays off here. You want those crunchy edges and soft insides.

An egg helps bind the mixture if you’re aiming for thicker patties.

Ingredients

• 2 medium russet potatoes, shredded
• ½ medium onion, finely chopped
• ¼ cup all-purpose flour
• 1 large egg
• 3 tablespoons butter (or more for frying)
• Salt and pepper to taste

Cooking Instructions

1. Peel and shred the potatoes. Press out excess water with a clean towel.
2. Mix potatoes, onion, flour, egg, salt, and pepper in a bowl.
3. Heat butter in a pan over medium heat (about 325°F/163°C).
4. Scoop potato mixture into the pan, flattening into patties.
5. Cook 4-5 minutes per side until golden and crispy.
6. Serve warm.

7) Hash Browns with Cornflake Topping for Extra Crunch

Want extra crunch? Add a cornflake topping to your hash browns.

Mix shredded hash browns with cheese, sour cream, and cream of chicken soup. Spread it in a baking dish and sprinkle crushed buttery cornflakes on top.

Bake until bubbly and golden. You’ll get cheesy potatoes underneath and a crispy crust on top.

Ingredients

• 1 (32 oz) bag frozen shredded hash browns
• 2 cups shredded cheddar cheese
• 1 cup sour cream
• 1 can (10.5 oz) cream of chicken soup
• 2 cups crushed cornflakes
• 4 tablespoons melted butter

Cooking Instructions

1. Preheat oven to 350°F (175°C).
2. In a large bowl, mix hash browns, cheese, sour cream, and soup.
3. Pour into a greased 9×13-inch baking dish.
4. Toss cornflakes with melted butter and sprinkle over the top.
5. Bake 45 minutes until bubbly and golden brown.

You can find more on this type of recipe with a cornflake topping here.

8) Homemade Twice-Rinsed Shredded Potato Hash Browns

Start by shredding your potatoes and rinsing them in cold water. Rinse again until the water runs clear.

This step gets rid of extra starch and keeps your hash browns from turning mushy. Squeeze out all the water you can with a cloth or paper towels.

Dry potatoes fry up so much crispier. Cook them in hot oil and try not to stir too much—let that golden crust form.

Salt them right after cooking for the best flavor.

Ingredients

• 2 medium russet potatoes
• 1 cup oil for frying
• Salt to taste

Cooking Instructions

1. Shred potatoes with a grater.
2. Rinse the shredded potatoes twice in cold water. Drain each time until the water looks clear.
3. Squeeze out as much moisture as you can using a clean cloth.
4. Heat oil in a skillet over medium heat (about 350°F / 175°C).
5. Spread potatoes in a thin layer and leave them alone for 4-5 minutes.
6. Flip and cook the other side until you see a golden brown color.
7. Take them out and let them drain on paper towels.
8. Sprinkle on some salt and serve right away.

9) Hash Browns with a Touch of Garlic and Fresh Herbs

Want to jazz up your hash browns? Just mix in some garlic and fresh herbs. The garlic brings a punch, and the herbs give it that fresh, earthy vibe.

This combo works whether you pan-fry or roast your hash browns. I like tossing in fresh parsley or chives for a pop of color and flavor.

Grate your potatoes first, then toss them with minced garlic and chopped herbs. Cooking them slowly gets you crispy edges and a soft middle.

Honestly, these work for breakfast or as a quick side. They go great with eggs, bacon, or just solo if you’re in the mood.

Ingredients

• 4 medium potatoes, grated
• 2 cloves garlic, minced
• 2 tablespoons fresh parsley or chives, chopped
• Salt and pepper to taste
• 2 tablespoons olive oil or butter

Cooking Instructions

1. Rinse the grated potatoes and squeeze out the moisture.
2. Mix potatoes with garlic, herbs, salt, and pepper.
3. Heat oil or butter in a pan over medium heat (about 350°F / 175°C).
4. Spread the potato mixture in a thin layer and press down gently.
5. Fry for 5-7 minutes on each side until golden and crisp.
6. Serve them hot—trust me, they’re best that way.

Give this garlic and herb version a shot if you want to shake up your hash browns. For more ideas, check this garlic & herb hash browns recipe.

10) Breakfast Hash Browns Served with Bacon and Eggs

There’s just something about crispy hash browns with bacon and eggs. You fry the hash browns until they’re golden and crunchy. Then, cook your eggs however you like—sunny-side up, scrambled, whatever suits your mood.

The bacon brings in that smoky flavor, and it just works with the potatoes and eggs. It’s super simple and filling, perfect for any morning. If you want, toss in some onions or cheese for extra flavor.

You can save some effort by cooking everything in one pan. Start with the bacon, then use the same pan (and those tasty bacon drippings) for the hash browns and eggs. It all comes together fast, and the flavors mix in a good way.

Ingredients

• Frozen or fresh hash browns (about 2 cups)
• 4 slices of bacon
• 4 large eggs
• Salt and pepper to taste
• Optional: diced onions or shredded cheese

Cooking Instructions

1. Toss bacon into a skillet and let it crisp up over medium heat. Once it’s looking good, pull it out and set it aside.

2. Without cleaning the pan, throw in the hash browns. Let them cook until they’re golden, about 10-12 minutes. Flip them halfway—trust me, it matters.

3. Sprinkle on some salt and pepper. If you’re into onions, now’s the time to add them and let them soften up.

4. Push the hash browns to one side of the pan. Use that empty space to cook your eggs, however you like—fried or scrambled, it’s your call.

5. Plate up the bacon, hash browns, and eggs. Dig in while it’s hot!

If you want a full-on recipe, check out this Egg, Hash Brown & Bacon Breakfast Skillet.