Gluten-Free Crispy Hash Brown
Updated: 2 hours ago
These homemade Gluten-Free Crispy Hash Browns are golden and crunchy on the outside with a soft, fluffy centre. Made with simple ingredients and ready in around 30 minutes, they’re perfect for breakfast, brunch or as a savoury side, and they make a delicious gluten-free alternative to toast.
About These Gluten-Free Crispy Hash Browns
Golden, crisp and seriously moreish, these homemade hash browns are all about that perfect contrast of crunchy edges and a soft, fluffy potato centre. They’re delicious straight from the pan with a little extra sea salt, piled high with avocado and eggs, or served alongside your favourite breakfast or brunch. Simple ingredients, big comfort-food payoff.
Watch How to Make It
Ingredient Notes
Potatoes: Desiree potatoes work well because they hold their shape after the short parboil while still becoming fluffy inside.
Cornflour: Helps bind the grated potato and creates a crisp exterior.
Egg: Holds the mixture together so the hash browns are easy to shape and flip.
Oregano and garlic: Add a subtle savoury flavour without overpowering the potato.
Tips for the Best Crispy Hash Browns
Allow the potatoes to cool slightly before grating so they’re easier to handle and don't become mushy. Keep the parboiling time short.
The potatoes should still be quite firm when drained.
Make sure the oil is properly hot before adding the mixture. The hash browns should sizzle as soon as they hit the pan.
Avoid overcrowding the pan and cook in batches so they fry rather than steam.
Hash Brown Toast
Turn these into an easy gluten-free breakfast or brunch by using the hash browns in place of toast. Top with smashed avocado, soft-boiled eggs and crumbled feta.
They’re also delicious topped with sautéed mushrooms, smoked salmon, prosciutto or fresh tomato.
Storage and Reheating
Store cooked hash browns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or air fryer until hot and crisp. Avoid microwaving if possible, as this will soften the exterior.
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
30g (2 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 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 and leave to cool slightly before grating.
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.
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Margaret Pahos @CreateCookShare
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