Gluten-Free Hash Browns
By the Gluten Free Recipes team ·
Achieve perfectly crispy and golden hash browns with this simple gluten-free recipe. These savory delights offer a satisfying crunch on the outside and a tender interior, making them an ideal accompaniment to any breakfast spread.
At a glance: This easy breakfast recipe yields 4 servings in about 25 minutes (10 min prep, 15 min cook). It uses 5 ingredients — including russet potatoes, olive oil or avocado oil, salt — and walks through 5 steps. Updated . Browse more breakfast recipes or return to all gluten-free recipes.
Cross-Contamination Warning for Gluten-Free Hash Browns: When preparing this breakfast recipe, in a shared kitchen, avoid porous materials — wooden spoons, wooden cutting boards, and scratched non-stick pans can harbor gluten proteins even after washing. Prefer glass, metal, or silicone tools.
Gluten-Free Notes for Gluten-Free Hash Browns: This recipe is naturally gluten-free, relying on potatoes as the base. Always ensure any added seasonings or spices are certified gluten-free.
Ingredients
- 2 lbs russet potatoes
- 2 tbsp olive oil or avocado oil
- 1 tsp salt
- 0.5 tsp black pepper
- 0.25 tsp garlic powder
Instructions
- 1
Begin by washing and peeling the russet potatoes, then shred them using the large holes of a box grater. Place the shredded potatoes in a clean kitchen towel and squeeze out as much excess moisture as possible; this step is crucial for achieving crispiness. Once dry, transfer the shredded potatoes to a medium bowl.
- 2
Add the salt, black pepper, and garlic powder to the bowl with the shredded potatoes. Gently toss the ingredients together with your hands or a fork until the seasonings are evenly distributed throughout the potato shreds. Ensure the potatoes are well-coated for maximum flavor.
- 3
Heat the olive oil or avocado oil in a large non-stick skillet over medium-high heat until it shimmers. Carefully add the seasoned shredded potatoes to the hot skillet, spreading them out into an even layer. Do not overcrowd the pan, as this will steam the potatoes instead of crisping them.
- 4
Cook the hash browns undisturbed for about 8-10 minutes, or until the bottom layer is deeply golden brown and crispy. You should hear a satisfying sizzle as they cook. Carefully flip the hash browns using a spatula, breaking them into smaller sections if desired, and cook for another 7-10 minutes until the other side is equally golden and crisp.
- 5
Once both sides are beautifully browned and the potatoes are tender, remove the hash browns from the skillet. Serve immediately while hot and crispy, or transfer to a baking sheet and keep warm in a low oven (around 200°F or 95°C) while you prepare the rest of your breakfast. Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
Nutrition (per serving)
Tips & Notes
- Use a good-quality extra-virgin olive oil here — the flavor comes through in simple recipes.
- Roasted garlic (400°F, 30–40 min in foil) gives a sweet, mellow flavor ideal for soups and sauces.
- Mash avocado immediately after cutting to slow browning; a squeeze of lemon or lime juice helps further.
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