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A white plate with a large helping of the BEST hash browns ever - chunks of red potatoes with charring and blistering on the surfaces.
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5 from 3 votes

The BEST Hash Browns

Let's be real, any potato is a good potato... but if you want to make the BEST Hash Browns ever, all it takes is a little work the day before!
Prep Time5 mins
Cook Time55 mins
Chilling Time8 hrs
Total Time9 hrs
Course: Breakfast, Side Dish
Cuisine: American, Gluten-free
Servings: 6
Calories: 106kcal
Author: Marie Porter


  • Broth of choice We usually use chicken
  • Light tasting beer of choice Optional
  • Celery ribs and/or leaves Optional
  • Onion(s) Peeled and sliced
  • Garlic Cloves Peeled
  • Jalapenos, habaneros, or whatever Optional - sliced
  • Mustard of choice Optional
  • Herbs and spices of choice Dried sage, bay leaf, thyme, mustard powder, dried parsley, pepper
  • 2 lbs Potatoes of Choice We usually use baby potatoes
  • Butter or Olive Oil


The day before you want to make the hashbrowns:

  • Get a pot of an appropriate size for the amount of potatoes you’re looking to cook. Fill it about ⅔ with broth. If you’re using beer, count that amount towards the ⅔ goal. This isn’t hard science, everything is an estimate!
  • Break your celery into pieces that will fit in the pot, if using. I’ll usually just toss the tops/ insides of whatever celery we have lying around into the pot - it’s a great way to use it up!
  • Peel and rough chop an onion or two into the pot. You’ll be straining out these pieces later, so large chunks are easier to fish out later!
  • Add some garlic cloves to the pot. We usually go pretty heavy on them.
  • Slice up some jalapenos or habaneros into the pot - use gloves if you have them! You’ll want to add more peppers than you think you’ll need - not all of the flavour that comes out of the peppers is actually going to make it into the potatoes. The broth in general should be WAY more potent than something you’d have as a soup.
  • If using mustard, put a good tablespoon or more in - everything is to your taste.
  • Taste, season with whatever herbs and spices you’re using.
  • Once you’ve got a good mix going, bring to a boil. Turn heat down and simmer on low for 30 minutes or so.
  • Once the time is up, use a slotted spoon to remove all the solids from the pot. Alternatively, strain through a mesh colander, into another pot.
  • Bring broth up to a boil again.
  • Chop potato into bite sized chunks. I usually cut baby potatoes into 4 pieces each, for reference. Add to the pot.
  • Boil potatoes for about 15 minutes, or until just fork tender. Strain potatoes, discard broth.
  • Allow potatoes to cool to room temperature before transferring to the fridge to chill overnight.

When you want to make the hashbrowns:

  • Heat up a bit of butter or olive oil in a nonstick pan.
  • Add potatoes to the pan, cook over medium-high heat until potatoes are browned and crispy.
  • Serve hot!


Calories: 106kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Sodium: 27mg | Potassium: 688mg | Fiber: 3g | Sugar: 2g | Vitamin A: 11IU | Vitamin C: 13mg | Calcium: 15mg | Iron: 1mg