Gluten Free Crispy Hash Browns
Updated: Nov 4
These Gluten Free Crispy Hash Browns are golden and crunchy on the outside, with soft, fluffy potato centres and a hint of garlic and oregano. Made with simple everyday ingredients, they're perfect for breakfast, brunch or as a delicious gluten-free alternative to toast.
About Gluten Free Crispy Hash Browns
There's something so satisfying about homemade hash browns, especially when they're beautifully golden and crispy on the outside, with a soft, fluffy potato centre.
The secret to this recipe is briefly parboiling the potatoes before grating them. It helps create that lovely contrast in texture, while a little garlic, oregano and sea salt bring out their savoury flavour.
You don't need any special equipment or moulds, either. I simply spoon the potato mixture directly into the frying pan and use two spoons to shape the hash browns as they cook.
They're delicious served straight from the pan with a little extra sea salt, alongside your favourite breakfast, or topped with smashed avocado, feta and eggs for a wonderful gluten-free twist on avocado toast.
Watch How to Make Gluten Free Crispy Hash Browns
Helpful Tips
Choose the Right Potatoes.
Desiree potatoes work beautifully because they hold their shape after a short parboil while becoming soft and fluffy inside.
Don't Overcook the Potatoes.
Parboil for just 4 minutes once the water returns to the boil. The potatoes should be slightly tender on the outside but still quite firm in the centre.
Let the Potatoes Cool Slightly.
Allow the potatoes to cool enough to handle before grating. This makes them easier to work with and helps prevent the mixture from becoming mushy.
Shape Them Directly in the Pan.
Use two spoons to gently shape the potato mixture into ovals, rectangles or rounds. There's no need for special moulds, and slightly irregular edges become wonderfully crispy.
Heat the Oil Properly.
The oil should be hot enough for the potato mixture to sizzle as soon as it touches the pan. If the oil isn't hot enough, the hash browns can absorb too much oil rather than becoming crisp.
Avoid Overcrowding.
Cook the hash browns in batches, leaving enough room to turn them easily. Overcrowding lowers the oil temperature and can make them steam instead of fry.
Keep It Gluten Free.
Use gluten-free cornflour and check the packaging, particularly when cooking for someone with coeliac disease.
Perfect for Meal Prep and Reheating.
Cook the hash browns ahead, cool and refrigerate in an airtight container for up to 3 days. Reheat in the oven or air fryer until hot and crispy. Avoid microwaving if possible, as it softens the crunchy exterior.
More Gluten Free Breakfast and Brunch Recipes to Try
If you love easy, savoury breakfast ideas, here are a few more delicious gluten-free recipes to add to your menu.
Gluten Free Crispy Hash Browns
Serves: 4
Makes: 8 large hash browns
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Recipe Category: Breakfast & Brunch
Recipe Cuisine: Australian-Inspired
INGREDIENTS
2–3 large Desiree potatoes (approximately 450 g)
2 level tablespoons gluten-free cornflour
1 egg
½ teaspoon sea salt
½ teaspoon dried oregano
½ teaspoon garlic powder
¼ teaspoon white pepper
Cooking oil, for shallow frying
INSTRUCTIONS
1. Parboil the Potatoes
Peel the large potatoes and cut them in half.
Place in a saucepan of boiling water. Once the water returns to the boil, cook for 4 minutes.
The potatoes should be slightly tender on the outside but still firm in the centre.
Drain well and allow to cool slightly before grating.
2. Grate the Potatoes
Using the coarse side of a box grater, grate the parboiled potatoes directly into a large mixing bowl.
Work gently to keep the grated potato strands intact rather than turning them into a mash.
3. Combine the Ingredients
Add the cornflour, egg, sea salt, oregano, garlic powder and white pepper to the grated potatoes.
Mix gently until all the ingredients are evenly combined.
4. Heat the Oil
Pour enough cooking oil into a large frying pan to reach approximately 0.5 cm in depth.
Heat over medium-high heat until the oil is hot and a small amount of potato mixture sizzles immediately when added.
5. Shape and Fry the Hash Browns
Spoon a generous portion of potato mixture directly into the hot oil.
Using two spoons, gently nudge and press the mixture into an oval, rectangular or round shape. Use one spoon to hold the mixture in place while the other smooths and shapes the edges.
Flatten slightly and fry for 3–4 minutes on each side, until beautifully golden and crispy.
Carefully turn using an egg lifter or wide spatula.
Continue with the remaining mixture, cooking in batches and avoiding overcrowding the pan.
6. Keep Warm and Serve
Transfer the cooked hash browns to a wire rack with paper towels underneath so any excess oil can drip off.
Sprinkle with a little extra sea salt.
If cooking in batches, keep the finished hash browns warm in a preheated oven at 150°C until ready to serve.
Enjoy immediately while golden and crispy, either on their own or with your favourite breakfast toppings.
Have you tried this recipe?
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Margaret Pahos @CreateCookShare
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