Hashbrowns are the ultimate comfort food in our house.

It is not uncommon for Seth and me to put the kids to bed and then make ourselves a late-night snack of hashbrowns. For us, hashbrowns have to be crispy, and we have figured out to make them the absolute crispiest! 

Are these just Potato Pancakes or Latkes?

Our version of crispy hashbrowns might seem similar to Latkes, but they are not quite the same. There is no flour in these (making them gluten-free!), no eggs, and no onion. You could certainly add onions if you like, but they are not part of a normal hashbrown recipe. 

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We have made these with both store-bought frozen shredded hashbrowns and with a bag of raw potatoes (we used golden potatoes). Both ways turned out delicious.

For that reason, I prefer the frozen bag of shredded hashbrowns because it saves a lot of time. However, sometimes we want hashbrowns and all we have potatoes, and those work too. 

Starting with Raw Potatoes

• I use my KitchenAid Mixer with the shredding attachment.
• Wash and peel your potatoes.
• Cut the potatoes, if needed, to fit into the shredding attachment. 
• Once potatoes are shredded, put them in a bowl and cover them with cold water. 
• Remove the potatoes in small batches, place them in a strainer, and rinse generously with cold water.
• Put the potatoes in a thin kitchen towel, like a tea towel, or cheesecloth, and squeeze out the extra moisture. 

How to Make the Crispiest Hashbrowns

1. Melt 2 tablespoons of Ghee in a large skillet over medium heat. 
2. Pour half a pound of shredded hashbrowns in the skillet. Turn hashbrowns until softened in Ghee, but remove from heat before they start to brown. 
3. In a large bowl, add a teaspoon of fresh minced garlic, 1/4 cup of freshly shredded Parmesan, 1 tablespoon of parsley, and 1/4 cup of cornstarch.
4. Add the softened hashbrowns to the mixing bowl and mix until well combined. 

5. Form small hashbrown patties (we just use our hands). Sometimes we skip this step and just add about half the hashbrowns back into the skillet to make one huge pattie, this works but is not near as pretty looking. 

6. In a griddle or large skillet add enough vegetable oil to coat the bottom. Once the skillet is hot, add hashbrown patties. Fry the patties over medium-high heat. Add a small pat of butter to the top of each pattie. Once the bottom starts to turn golden brown, carefully flip over and fry the other side. 

How to Make the Crispiest Hashbrowns (Gluten Free)

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Ingredients

• 2 Tablespoons Ghee
• Half pound of shredded hashbrowns
• 1/4 cup corn starch
• Teaspoon fresh minced garlic
• 1/4 cup freshly shredded Parmesan
• 1 Tablespoon parsley

Instructions

1. Melt 2 tablespoons of Ghee in a large skillet over medium heat. 
2. Pour half a pound of shredded hashbrowns in the skillet. Turn hashbrowns until softened in Ghee, but remove from heat before they start to brown. 
3. In a large bowl, add a teaspoon of fresh minced garlic, 1/4 cup of freshly shredded Parmesan, 1 tablespoon of parsley, and 1/4 cup of cornstarch.
4. Add the softened hashbrowns to the mixing bowl and mix until well combined. 
5. Form small hashbrown patties (we just use our hands). Sometimes we skip this step and just add about half the hashbrowns back into the skillet to make one huge pattie, this works but is not near as pretty looking. 
6. In a griddle or large skillet add enough vegetable oil to coat the bottom. Once the skillet is hot, add hashbrown patties. Fry the patties over medium-high heat. Add a small pat of butter to the top of each pattie. Once the bottom starts to turn golden brown, carefully flip over and fry the other side. 

Notes

Optional Dipping Sauce

I personally LOVE this sauce with hashbrowns and french fries. 

• 1/2 cup mayonnaise
• 3 Tablespoons ketchup
• 1 teaspoon garlic
• Sriracha to taste
• 1 teaspoon Worcestershire sauce
• Salt and pepper

Mix all the ingredients until combined. 

Optional Dipping Sauce

I personally LOVE this sauce with hashbrowns and french fries. 

• 1/2 cup mayonnaise
• 3 Tablespoons ketchup
• 1 teaspoon garlic
• Sriracha to taste
• 1 teaspoon Worcestershire sauce
• Salt and pepper

Mix all the ingredients until combined. 

If you want more breakfast potato recipes check out my recipe for the Most Addicting Pan Fried Potatoes: