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Gluten-Free Crispy Hash Brown

There’s something so comforting about biting into a crispy, golden hash brown, especially when it’s homemade and gluten-free! These crispy hash browns are not only perfectly crunchy on the outside but creamy and flavourful on the inside. Whether you’re serving them for breakfast, brunch, as an appetiser or as a savoury side dish, they’re incredibly simple to make and loved by all. Plus, with just a handful of ingredients and 30 minutes, you'll have a delicious plate of hash browns that everyone can enjoy without worrying about gluten!

If you have 20 minutes, you have enough time to make Homemade Crispy Hash Browns. These aren't McDonald's hash browns but trust me, they're even better (and with much less harmful ingredients!) With just a handful of simple, gluten-free ingredients, you can whip up crispy, golden hash browns that are perfect for breakfast, lunch, or even a snack. I love making these for my family because they’re not only delicious but so easy to prepare. Whether you're gluten-free or just craving homemade comfort food, these hash browns will hit the spot every time. Why not give them a try? You'll never want store-bought again!

Watch How to Make It

Helpful Tips

Choose the right potatoes: Starchy potatoes like Desiree, Russet, or Yukon Gold are ideal because they have less moisture and give a crispier finish.

Don’t overcook the potatoes: Parboiling for just 4 minutes keeps the potatoes firm enough to grate and prevents them from turning mushy.

Let the potatoes cool: After draining, let the potatoes cool slightly before grating to make them easier to handle and to reduce excess moisture.

Squeeze out moisture: If the grated potatoes feel too wet, lightly squeeze them in a clean kitchen towel to remove any excess water. This helps achieve a crispier texture when frying.

Preheat the oil: Ensure the oil is hot enough before frying by testing with a small piece of the mixture. If it sizzles right away, the oil is ready.

Don’t overcrowd the pan: Fry the hash browns in batches to prevent them from steaming and becoming soggy.

Keep them warm: If you’re making a large batch, place the fried hash browns in a warm oven (150°C/300°F) to keep them crisp until serving.

Crispy Hash Brown Toast - the perfect Breakfast or Weeknight Meal

Hash Brown Toast: Use these crispy homemade hash browns as a toast alternative for a gluten-free breakfast, brunch or weeknight dinner idea. Top with smashed avocado seasoned with salt and pepper, soft-boiled eggs (from boiling point, simmered for 6 minutes), and crumbled feta for a balanced, delicious meal.

Other topping alternatives: Hash browns create a perfectly crunchy base, ideal for layering with a variety of savory toppings like creamy avocado, soft-boiled eggs, prosciutto, sautéed mushrooms, or even smoked salmon. They also work wonderfully as a unique twist on bruschetta, adding both texture and flavor to elevate your breakfast or brunch experience.

Gluten-Free Crispy Hash Browns

Makes 8 large

Prep 15 minutes

Cook 15 minutes

INGREDIENTS

2-3 large (450g) Desiree potatoes

2 heaped tablespoons cornflour

1 egg

½ teaspoon sea salt

½ teaspoon ground oregano

½ teaspoon garlic powder

¼ teaspoon white pepper

Oil for frying

INSTRUCTIONS

Parboil the Potatoes: Peel the potatoes, cut in half and place them in a pot of boiling water. Once the water starts boiling, cook for 4 minutes. They will be slightly tender but still firm. Drain and let them cool slightly.
Grate the Potatoes: Grate the potatoes directly into a bowl.
Mix Ingredients: Add the cornflour, egg, oregano, sea salt, garlic powder and pepper to the grated potatoes. Mix well until the ingredients are evenly distributed.
Heat the Oil: In a large skillet, heat enough oil over medium-high heat to shallow fry, reaching about 0.5cm in depth. Ensure the oil is hot enough before adding the hash browns to achieve a crispy texture.
Form and Fry Hash Browns: To shape the hash browns, take a large spoonful of the mixture and gently place it into the heated pan. Using two spoons, carefully nudge and press the mixture into your desired shape. For an oval or rectangular shape, use one spoon to hold the mixture in place while the other smooths and sharpens the edges. Alternatively, shaping them into round discs and flattening slightly. Fry for 3-4 minutes on each side, or until golden brown and crispy. Use an egg lifter to flip them carefully.
Keep Warm: Season with more sea salt and then place cooked hash browns on a baking tray and keep warm in a preheated oven at 150°C (300°F) until ready to serve.