how to make

Hash Browns

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Hash browns have origins in the United States, particularly in the 19th century. They were popularized as a way to use up leftover potatoes.

The dish consists of shredded or diced potatoes that are fried until crispy and golden brown. Hash browns are particularly popular in North America, where they are a staple breakfast item in diners and households. Their popularity stems from their crispy texture, comforting flavor, and versatility. Hash browns are often enjoyed alongside eggs, bacon, and other breakfast foods, making them a beloved part of the American breakfast tradition. They have also gained popularity in other parts of the world, such as the UK and Australia, where they are commonly served in fast-food chains and breakfast cafes.

Image of dish Hash Browns


  • potato – 14 oz | 400 g
  • onion – 2 oz | 50 g
  • all-purpose flour – 2 tbsp
  • 1 egg
  • red chili flakes – ¼ tsp
  • ground black pepper – ⅓ tsp
  • salt – ⅔ tsp
  • vegetable oil – 3 fl oz | 80 ml
  • 2 bowls
  • grater
  • pan
  • carving board
  • cheesecloth or cloth napkin


  1. Peel and shred the potatoes, leave them in a bowl of cold water for 5 minutes.
  2. Chop up the onion.
  3. Rinse the potatoes in cold water twice, place them in a clean cloth napkin or cheesecloth and squeeze out any excess liquid.
  4. Lay the shredded potatoes in a bowl, add chopped onion, spices, flour and an egg, mix well with a fork.
  5. Heat a pan over medium heat, take a spoonful of the mixture and form the pancake-like hash browns in the pan, fry them on each side for 4-5 minutes.
  6. Serve hash browns hot with ketchup, sour cream and sauces.