Shredded potatoes cooked in butter and olive oil to create the most perfect crispy hash browns. This is the best way to cook frozen hash browns and assures that you get the best results every time. The cooking time is short and you only need one pan which is great if you need a quick breakfast for a busy morning.
This recipe is an easy side dish to pair with any breakfast or brunch. They only take about 15-20 minutes to make and can be great when you need a quick and delicious meal. This recipe can also be a delicious breakfast for dinner recipe. I personally love pairing this savory side with sweet flavors like pancakes, waffles or french toast.
This was inspired by my Hand Cut French Fries on this site, and pairs well with this Cinnamon Brown Sugar Pancakes.
The main ingredient needed for this recipe is frozen shredded hash browns, from there you can kind of take it in any direction you want.
- frozen shredded hash browns
- olive oil
- sliced onions
- salt and black pepper
See recipe card for quantities.
The steps to create this recipe are quite simple.
Slice the onions. In a cast iron skillet, melt the butter and add in the olive oil.
Add the onions and cook until softened. Add in the hash browns and mix into the onions.
Cook on medium-high heat until the bottom of the hash browns start to brown and then flip.
Repeat this process until crispy perfect hash browns are formed. You can also form the hash browns into crisp brown patties.
Hint: once you melt the butter, make sure you add olive oil as well. This helps the butter keep from browning. There is definitely a time and a place for browned butter but this isn't it.
- Potatoes - you can also use raw potatoes. If you do this make sure you soak the shredded potatoes in a bowl of cold water first to remove the excess starch. This helps make them crispier when cooking. Once they are done soaking, make sure you squeeze any excess moisture from the potatoes using a paper towel.
- Cast Iron Pan - you can also bake the hash browns on a baking sheet on top of parchment paper. Sheet pan hash browns still get nice and crispy and you can always stick them under the broiler for an extra crisp.
- Butter - the butter can also be switched out for ghee.
There are a few ways you can spice up and change up this delicious recipe to pack in even more flavor.
- Spicy - add chili pepper flakes while cooking to imbue heat into the dish, or sprinkle some hot sauce over top and mix in.
- Cheesy - sprinkle some cheddar cheese on top and let it melt in before serving for some cheesy potatoes.
- Loaded - make the cheesy potatoes and then add sour cream, bacon and green onions on top for a loaded potato hash brown.
Other Cooking Methods
You can also choose to bake your hash browns, make them in the air fryer, or you can even use an instant pot. If you are using the oven method, bake the frozen hash browns for about 20 minutes on 375 degrees flipping halfway through. If you want more of a crisp, you can also place them under the broiler. I also suggest drizzling a little bit of oil on top before baking to help aid the cooking process. If you are making air fryer hash browns, I suggest using hash browns that are frozen patties. You do not want the little shreds to fall through the wholes of the air fryer. If you have a pan that goes in your air fryer then you could do the shredded. Regardless of which you choose, make sure you use nonstick cooking spray before air frying. If using the instant pot, I suggest using the sauté setting and cooking like you would in a frying pan. The best part about an ingredient like this is that it gives home cooks a lot of different ways to cook this perfect side dish.
To make this recipe you will need a cast iron skillet and a knife and cutting board to slice the onions. Make sure the skillet you use is a large skillet so it can fit all of the hash browns before they cook down.
If you are baking the hash browns, you will need a baking sheet, if you are using an air fryer you will need an air fryer, and if you are using the instant pot method then you will need and instant pot.
Store leftovers in an airtight container for up to 5 days. You can also save them in a lock and seal bag in the refrigerator for up to 5 days.
Leftovers can be frozen for up to 2 months. I would bake them the next time you are ready to enjoy them after being frozen as long as you cooked them beforehand.
make sure the hash browns are laid out in an even layer. This will assure that all of your potatoes cook evenly. You also want to make sure that your butter and oil are hot before adding the hash browns. Hot oil and butter makes a big difference in getting that golden brown color on the hash browns. Also a sprinkle of garlic powder goes a long way and adds a ton of extra flavor.
How to Cook Frozen Hash Browns
- Cast Iron Pan
- Sharp Knife
- 1 bag frozen shredded hash browns
- 8 tablespoon butter
- 1 onion sliced
- salt and pepper to taste
- Slice the onions. In a cast iron skillet, melt the butter and add in the olive oil.
- Add the onions and cook until softened. Add in the hash browns and mix into the onions.
- Cook on medium-high heat until the bottom of the hash browns start to brown and then flip.
- Repeat this process until crispy perfect hash browns are formed. You can also form the hash browns into crisp brown patties.
Absolutely. Just make sure you grease the air fryer basket before making them, you don't want the hash browns to stick to the bottom of the basket or you will lose a lot of that crispiness. I would also suggest flipping halfway through the cooking time.
I suggest russet potatoes. They have the highest starch content which helps the potato crisp better. If you are using raw potatoes, make sure you get rid of as much moisture as you can. This will help make sure that you get crispy hashbrowns. Moisture in potatoes will keep them from crisping.
Homemade hash browns are the perfect compliment to any egg recipes. They also go great with pancakes, waffles, french toast, etc. These hash browns are the easiest way to add a different element of flavor to any breakfast you decide to make.
- Cook to a minimum temperature of 165 °F (74 °C)
- Do not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
See more guidelines at USDA.gov.
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