Diced Hash Browns

by Sabrina Snyder

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30 Comments

5 from 12 votes
4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
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Diced Hash Browns are a family favorite breakfast side made easy. Creamy, fluffy, crispy bites of potato goodness. Try them today!

Love making breakfast for a crowd during the holidays? Serve these hash browns with Eggs Benedict, Buttermilk Pancakes, or Chicken Fried Steak for the perfect indulgent breakfast.

Cooked potatoes in a pan

Sabrina’s Diced Hash Browns Recipe

I love Diced Hash Browns over the classic shredded variety because it’s much, much easier to make this version for a crowd. When you make the shredded version it is done in smaller batches and with more care to prevent the pan from burning the potatoes. In this case, all the work is in just boiling the potatoes. Plus the best part of these potatoes? They’re fluffy on the inside with browned, crispy edges that taste like heaven! You can also try my Hash Brown Pancakes for another version of this classic breakfast side.

Recipe Card

Dinner, then Dessert

Diced Hash Browns Recipe

Diced Hash Browns are a family favorite breakfast side made easy. Creamy, fluffy, crispy bites of potato goodness. Try them today!
Yield 4 servings
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Breakfast
Cuisine American
Author Sabrina Snyder
Cooked Hash Browns in a pan
PrintRate

Ingredients
 

  • 2 pounds russet potatoes , scrubbed clean
  • canola oil , for frying
  • 1 teaspoon kosher salt
  • 1/4 teaspoon coarse ground black pepper

Instructions

  • Bring a pot of salted water to a boil (about a tablespoon of kosher salt in 10 cups of water).
  • Dice the potatoes into ½ inch chunks (don’t peel the potatoes) and boil them for 4-5 minutes on a medium heat (a vigorous rolling boil may break them apart, so keep the heat lower).
  • Drain the potatoes and dry them well (but gently) with a clean dish towel.
  • Heat 3 inches of oil to 350 degrees in a heavy bottomed nonstick pot and add the potatoes in small batches frying them for 5 minutes before removing them with a strainer and seasoning them with additional salt and pepper.

Nutrition

Calories: 179kcal | Carbohydrates: 41g | Protein: 5g | Fat: 0.2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 593mg | Potassium: 948mg | Fiber: 3g | Sugar: 1g | Vitamin A: 3IU | Vitamin C: 13mg | Calcium: 30mg | Iron: 2mg

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Cooking Tips & Tricks

Drying the potatoes well will make frying them infinitely easier. From experience I’d highly recommend using a clean cloth kitchen towel instead of paper towels. If you use paper towels you’ll end up using half a roll, and you won’t want to reuse those towels because of all the starch on them from the potatoes.

Can This Be Made Ahead of Time?

If you want to cut down on the amount of time it takes to cook them in the morning you can boil the potatoes the night before. You will have to pat them dry again in the morning as the refrigerator naturally has condensation that forms on the potatoes, but it will mean you can just pat them dry and go straight to the frying process.

Frequently Asked Questions

Can I bake instead of fry the potatoes?

If you’ve already boiled the potato chunks you can toss them generously with canola oil. Be gentle to keep the potatoes from breaking. Then roast them in the oven at 425 degrees for 20-25 minutes on a nonstick baking sheet. You may want to use foil and spray it with cooking spray to avoid the potatoes sticking.

Which type of potatoes are best for Hash Browns?

I use russet potatoes. This is because Russet potatoes have a high starch content and low water content, which allows them to get dry (think crispy) and fluffy inside when fried. Don’t use a waxy potatoes like a red or a Yukon, as the waxy texture makes them more wet, less crispy, and more likely to stick together.

Should you rinse or soak potatoes?

For shredded potatoes I highly suggest soaking the potatoes for at least a half an hour before drying and frying them. This is done to remove the starch (which creates a soggy fried potato) and makes the process of cooking them only take 5-6 minutes per side.
For cubed hash browns I recommend boiling because the potato is thicker and it will naturally take longer to cook. The boiling also helps to remove the starch from the potatoes which leads to the super crispy texture you see here.

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Pan of hash browns
Close up of crispy diced potatoes
Diced potatoes in a skillet

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  4. Ingredients are simple, but it’s all in the technique and this recipe lays it out perfectly. The results were fantastic – I will always properly dry my diced potatoes from now on!

    Reply

  6. Diced hash browns are yummy! This recipe is great for fresh potatoes. Boiling them a bit is a key step. Thanks for sharing.

    Reply

  7. Great recipe, they are delicious and this article offers good advice. However I must agree with some people on here and say this is not a hash brown the Merriam-Webster Dictionary clarifies that a hash brown has to be formed into a mass or cake of all the potato pieces in order to be a hash brown. Loose chunky fried potatoes like this are called breakfast potatoes, home fries (which also could refer to a potato of the same thick cut but longer and more french fry like shape), or even hashed potatoes. I have been researching the subject and came across this picture as the only un-caked potato picture when the phrase “hash brown” is googled. Either way delicious recipe, glad I found it even if it is misnamed in my opinion.

    Reply

    1. Thanks for the clarification I didnt know that, I googled hash brown but wanted home fries ? making them right know i hope they’re good.

      Reply

    2. We call these hash browns in Canada. The other ones are hash brown patties, which are really only from fast food places. The only place I’ve ever seen the shredded ones served was at American breakfast restaurants!

      Reply

      1. Yes to this! In Canada these are hash browns, I’m glad to see other Canucks here in agreement. Can’t wait to try these!

        Reply

        1. My family on both sides is from the US Northeast. The cubed or cut “hash brown” potatoes like in this recipe are Northern US, and the shredded “hash browns” are Southern US. Any American restaurant serving the shredded kind are going by the Southern US tradition, although you will now find both kinds all over the US.

          Reply

    3. Canadian also – where I am from these diced potatoes are definitely called hash browns. Home fries is not a term used often but If it is, they would usually be referring to home made french fries usually in big wedges . The shredded kind of hash browns are also called hash browns or maybe specified as “shredded hash browns”.

      Reply

  8. Just made these for a lazy Sunday morning breakfast. Absolutely delicious results. Added a touch of garlic and onion powder for additional flavor. This will be my go to recipe for hash browns from now on.

    Reply

      1. Another Canadian here, we call these hashbrowns. I haven’t seen the shredded kind anywhere except the US. And why does it even matter so much anyways? Enjoy the recipe

        Reply