Super simple but ultra crispy Whole30 hash browns are the ultimate crowd favorite breakfast item. Follow these steps to make homemade hash browns crispy and delicious!
Growing up in New Jersey with all of its wonderful diners, hash browns have always been my favorite. Nothing is quite as wonderful in the morning as shredded crispy potatoes along with some bacon and some form of eggs. While I’ve always tried to recreate those hash browns at home that were perfectly crispy, it’s only in the past year that I’ve perfected the texture to exactly how I like.
Extra Crispy Hash Brown Recipe
These Whole30 hash browns take just a few extra steps, but they are so worth it and necessary to get them extra crispy. How do you make hash browns crispy? The trick is in removing all moisture from the potatoes. Potatoes naturally hold lots of moisture, and when you shred and pan fry them as is, they can get soggy. This is why taking a few extra steps to get them as dry as possible is so important.
How to Cook Crispy Hash Browns
It takes a super simple and short list of ingredients for these homemade crispy hash browns recipe: potatoes, ghee (or your favorite cooking oil), salt, and pepper. You may already have these ingredients on hand! Once you do, here’s how to cook crispy hash browns that you’ll love:
- Scrub the potatoes and peel them if you wish (I leave them on). Use a cheese grater to grate the potatoes.
- Wrap the potato shreds in cheesecloth or a clean kitchen towel. Use your hands to squeeze out as much liquid as possible.
- Heat a large non-stick skillet over medium high heat, then add ghee.
- Drop 1/4 cups worth of shredded potatoes on the pan, flattening them into ¼-½ inch thick circles. Sprinkle with salt and pepper, and cook for 4-5 minutes until golden brown on the bottom. Flip and cook for another 4 minutes until browned and crispy. Cook the rest of the grated potatoes the same way.
- Serve these Whole30 hash browns immediately.
Are Hash Browns Whole30?
If you make them at home, it’s easy to make Whole30 compliant hash browns. Store-bought hash browns usually have additives like soy and inflammatory oils, which are avoided during your Whole30. This homemade crispy hash browns recipe is made with clean ingredients that are totally compliant!
HOWEVER, even Whole30 compliant hash browns can be considered a SWYPO if the crispiness of it wakes up the sugar monster in you and has you craving potato chips after. So just like with anything when it comes to nutrition, it’s important to take an individualized approach decide what’s best for you.
Tips For This Extra Crispy Hash Brown Recipe
- I highly recommend using russet potatoes to get homemade hash browns crispy. They have a higher starch content and a lower water content than other varieties, so they are perfect for yielding that crispy texture.
- Using a nonstick skillet is important for these Whole30 hash browns. You don’t want to ruin the hash browns by having the crispy outer layer stick to the pan.
- Make sure the pan is sizzling hot before adding ghee and potatoes. You can test this out by adding a drop of water to make sure it sizzles when it hits the pan.
- It’s best to eat these right away. However, if you do have leftovers, the best way to reheat them and get them crispy again is to pan fry them again in oil for a few minutes on each side.
- To make these hash browns vegan, just use coconut oil for frying instead of ghee. They’ll still turn out crispy and delicious!
If you enjoyed this extra crispy hash brown recipe, you might also like…
- Crispy Whole30 Home Fries
- Crispy Dill Pickle Air Fryer Smashed Potatoes (Whole30) – Includes Oven Method
- Whole30 Dill Pickle Potato Salad (Instant Pot or Stove Top)
- Crispy Plantain Curly Fries
- Paleo & Whole30 Scalloped Potatoes (Vegan Option)
The Crispiest Whole30 Hash Browns (Paleo, Vegan)
- 1 lb russet potato
- 4 tbsp ghee or coconut oil, for vegan
- Salt and pepper to taste
- Scrub the potatoes, and peel them if you wish. Use a large-holed cheese grater to grate the potatoes.
- Wrap the potato shreds in cheesecloth or a clean kitchen towel, and squeeze out as much liquid as possible using your hands.
- Heat a large nonstick skillet over medium high heat. Once the pan is sizzling hot, add 2 tbsp of ghee.
- Cook half of the potatoes so you don't crowd the pan: Add packed 1/4 cup of shredded potatoes into the pan and flatten to a circle about ¼-½ inch thick. Add 3 more circles to the pan so you have 4 thin patties, then sprinkle them with salt and pepper. Cook for 4-5 minutes until the bottom is golden brown. Flip them and cook for another 4 minutes until browned and crispy.
- Remove from the pan. Repeat steps 3 and 4 with the rest of the potatoes.
- Serve immediately.
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