These Gluten-Free Crispy Hash Browns are a delicious and satisfying breakfast or brunch option! Made with grated potatoes, cornflour, and a blend of spices, these hash browns are perfectly crispy on the outside and fluffy on the inside. They’re easy to make and a great way to enjoy a classic breakfast staple without gluten.

Why You’ll Love This Recipe

Crispy and Flavorful: These hash browns achieve a perfect crispy exterior while remaining fluffy on the inside. The addition of spices like oregano, garlic powder, and white pepper adds a delicious depth of flavor.
Gluten-Free: This recipe uses cornflour as a binding agent, making it suitable for those following a gluten-free diet.
Versatile: These hash browns are incredibly versatile. Enjoy them as a classic breakfast side dish, serve them alongside burgers or sandwiches for lunch or dinner, or even use them as a base for loaded hash brown bowls with your favorite toppings.

Ingredients

Desiree potatoes: Desiree potatoes are a good choice for hash browns because they have a fluffy texture and hold their shape well after cooking.
Cornflour: Acts as a binding agent and helps to create a crispy crust.
Egg: Binds the ingredients together and adds richness.
Sea salt: Enhances the flavor of the potatoes.
Ground oregano: Adds a touch of earthy flavor.
Garlic powder: Adds a savory garlic flavor.
White pepper: Adds a subtle heat and a delicate flavor.
Oil for frying: Use a neutral-flavored oil with a high smoke point, such as vegetable oil or canola oil.

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

How to Make Gluten-Free Crispy Hash Browns

Step 1: Parboil the Potatoes

Peel the potatoes, cut them in half, and place them in a pot of boiling water.
Once the water returns to a boil, cook the potatoes for 4 minutes, or until slightly tender but still firm.
Drain the potatoes and let them cool slightly.

Step 2: Grate the Potatoes

Grate the parboiled potatoes using a box grater or a food processor with a grating attachment.

Step 3: Mix the Ingredients

Add the cornflour, egg, oregano, sea salt, garlic powder, and white pepper to the grated potatoes.
Mix well until all the ingredients are evenly distributed.

Step 4: Heat the Oil

In a large skillet, heat enough oil over medium-high heat to shallow fry the hash browns. The oil should be about 0.5cm deep.
Make sure the oil is hot enough before adding the hash browns. You can test this by dropping a small amount of batter into the oil; it should sizzle immediately.

Step 5: Form and Fry the Hash Browns

To shape the hash browns, take a large spoonful of the potato mixture and carefully place it into the hot oil.
Use two spoons to gently shape the mixture into your desired shape, such as oval, rectangular, or round.
Fry for 3-4 minutes on each side, or until golden brown and crispy.
Use an egg lifter or spatula to carefully flip the hash browns.

Step 6: Keep Warm and Serve

Once cooked, remove the hash browns from the skillet and place them on a baking sheet lined with paper towels to drain excess oil.
Season with additional sea salt, if desired.
Keep the hash browns warm in a preheated oven at 150°C (300°F) until ready to serve.

Pro Tips for Making the Recipe

Potato Choice: While Desiree potatoes are recommended, you can use other types of potatoes, such as Russet or Yukon Gold.
Dry the Potatoes: After grating the potatoes, you can optionally pat them dry with a clean kitchen towel to remove excess moisture, which can help achieve a crispier texture.
Don’t Overcrowd the Pan: Avoid overcrowding the skillet when frying the hash browns, as this can lower the oil temperature and result in soggy hash browns.
Adjust Seasonings: Feel free to adjust the amount of seasonings to your liking. You can also add other spices, such as paprika or cayenne pepper, for extra flavor.

How to Serve

These Gluten-Free Crispy Hash Browns are delicious served:

As a breakfast side dish: Enjoy them alongside eggs, bacon, sausage, and toast for a classic breakfast.
With lunch or dinner: Serve them with burgers, sandwiches, or grilled meats for a satisfying meal.
Loaded hash brown bowls: Use them as a base for loaded hash brown bowls with your favorite toppings, such as cheese, chili, salsa, or guacamole.

Make Ahead and Storage

Storing Leftovers

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days.

Reheating

Reheat the hash browns in the oven, air fryer, or skillet until heated through and crispy.

FAQs

1. Can I use a different type of flour?

Yes, you can use other gluten-free flours, such as rice flour or tapioca flour. However, cornflour is generally preferred for its binding properties and ability to create a crispy texture.

2. Can I bake the hash browns instead of frying them?

Yes, you can bake the hash browns in a preheated oven at 400°F (200°C) for about 20-25 minutes, flipping halfway through, until golden brown and crispy.

3. Can I make this recipe vegan?

Yes, you can omit the egg and use a flax egg (1 tablespoon ground flaxseed mixed with 3 tablespoons water) or a chia egg (1 tablespoon chia seeds mixed with 3 tablespoons water) as a binder.

4. How can I prevent the hash browns from sticking to the pan?

Make sure the oil is hot enough before adding the hash browns. You can also use a nonstick skillet or lightly grease the skillet with cooking spray.