These audibly crunchy Hash Brown Crisps are made with just potatoes and spices and make for the perfect meal when loaded with your favorite breakfast foods. They’re easy to make, they’re SO delicious and they’re obviously insanely crunchy.
Click here to hear the crunch for yourself!
Hash Brown Crisps
What you’ll need:
- Medium Sized Potato
- Garlic Powder
- Onion Powder
- Salt & Pepper
- Avocado Oil
DIETARY NOTES
This recipe is made with real ingredients and fits seamlessly into the following dietary needs:
- gluten free
- grain free
- egg free
- nut free
- soy free
- dairy free
- added sugar free
- refined sugar free
- paleo
- Whole30
- Plant Based Whole30
- vegetarian
- vegan
Tips & Tricks
- Heat the pan and the avocado oil over medium heat before adding the shredded potato.
- Be sure the pan and oil are hot before adding the shredded potato.
- If you want thicker hash brown crisps, opt to make 3, but if you want thinner hash brown crisps, make 4.
- Be sure there is some oil under the hash brown crisps as they cook on both sides.
- They are ready to flip once you see the edges start to turn golden brown.
- If they are flimsy when you go to flip them, they are not ready yet. You want them to be decently firm!
- They take some time to get extra crispy, giving you time to prepare your other ingredients. Patience is helpful here! Trust me, they are worth it.
- Turn the heat up right at the end and allow to crisp further just briefly.
- Once done, place each crisp on a paper towel and be sure to remove the excess oil on both sides.
- It will be done and fully crispy once it’s cool.
This isn’t exactly a trick, but it is a tip! I LOVE pairing these with a little homemade sauce of mayo, relish and chives or green onions. It adds so much to the loaded breakfast hash brown crisps!
Click here for my classic mayo recipe or click here for my egg free mayo recipe!
A NOTE ON CALORIE COUNT, NUTRITIONAL INFO AND SERVING SIZES
Due to my past experiences, I do not include most of the above information within my recipes as it is unsafe for me to do so personally. While I try to share a rough estimate when it comes to the serving size, please note that it is very subjective as we all have different hunger levels both from person to person and even from meal to meal.
If any of the above information is important to you, I understand! We are all different and have various goals and needs. If you’d like, you are welcome to calculate the information needed based on the ingredients you use when making one of my recipes.
I hope you understand! This comes from a place of love and protection both for myself and others like me. If you ever have any questions, send me an Instagram message for the quickest response time! Thank you for being here!
FOLLOW ALONG!
Be sure to follow me on Instagram and TikTok to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this recipe or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Add a pan to the stove with avocado oil and turn the heat on to medium.
- Grate your potato and use a paper towel to remove all of the excess moisture that you can. This will help it get crispy!
- Add in the garlic powder, onion powder, paprika, salt and pepper to the potatoes and mix until fully combined.
- Separate the mixture into 3 or 4 equal parts, depending on how many you'd like.
- Once the pan and oil are hot, add each part of the shredded potato mixture to the pan. Press down on the shredded potatoes to form a flat circle. You can use a spatula but I actually prefer to use my hands to make sure it's really packed together!
- When the edges of the hash brown crisp are starting to brown and the hash brown crisp is firm when you move it, flip it and cook the other side until completely brown and also firm.
- Be sure to keep an eye on these to ensure they don't burn as well as ensuring they are firm and crispy before removing.
- Once fully crisped, place each one on a paper towel and absord the excess oil from both sides. Then, allow to cool to the touch.
- When the crisps are cooled, add your toppings and enjoy each crunchy bite!
Notes
Tips & Tricks
-
- Heat the pan and the avocado oil over medium heat before adding the shredded potato.
-
- Be sure the pan and oil are hot before adding the shredded potato.
-
- If you want thicker hash brown crisps, opt to make 3, but if you want thinner hash brown crisps, make 4.
-
- Be sure there is some oil under the hash brown crisps as they cook on both sides.
-
- They are ready to flip once you see the edges start to turn golden brown.
-
- If they are flimsy when you go to flip them, they are not ready yet. You want them to be decently firm!
-
- They take some time to get extra crispy, giving you time to prepare your other ingredients. Patience is helpful here! Trust me, they are worth it.
-
- Turn the heat up right at the end and allow to crisp further just briefly.
-
- Once done, place each crisp on a paper towel and be sure to remove the excess oil on both sides.
-
- It will be done and fully crispy once it’s cool.
This is amazing ! Simple, yet delicious and very nourishing. Going to be a staple for breakfast !
I’m so thrilled you love it and that it’s a new staple for you! Thanks, Kristie! 🙂
Kayla – this was so good!! We all savored them ! And so easy to prep! Ate them with your crispy chicken! 🙂
Aw I’m so thrilled to hear this, Aneta! Thank you so so much. 🙂 Sounds amazing with the chicken, I’ll have to try!!
So good! I keep making it 🙂
I’m so excited to hear that!! 🙂
OMG! This was amazing! I used it to put my chicken salad on. Next time I’m going to make 1 big hash brown. Thank you!!
LOVE it with chicken salad!! 🙂
I forgot to give it a rating…5 stars, duh!
Thank you, Kristen!! 🙂
10 out of 10 taste texture flavor. The recipe is bomb. this recipe because it is dangerously addictive.
So glad you love this one, Charles!