Gluten-Free Hash Browns

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.

Prep: 10 min Cook: 15 min Total: 25 min Serves: 4

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 October 25, 2026. Browse more breakfast recipes or return to all gluten-free recipes.

As an Amazon Associate, we earn from qualifying purchases. Shop links in the ingredient list are affiliate links and do not change the recipe.

Cross-Contamination Warning for Gluten-Free Hash Browns: When preparing this breakfast recipe, plain potatoes and oil are low-risk, so the label to check is the garlic powder. A non-stick skillet that just fried breaded foods should be washed before the shredded potatoes go in, and the towel used to squeeze them should be fresh.

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 gluten-free.

Scale Recipe:

servings

Ingredient amounts update automatically

Ingredients

Shop links on this page are for garlic powder. Buy the package that says gluten-free. A shared production line is the usual risk with these pantry items. As an Amazon Associate, we earn from qualifying purchases, at no extra cost to you. Confirm the product is labeled gluten-free before you buy.

2 lbs russet potatoes
2 tbsp olive oil or avocado oil
1 tsp salt
0.5 tsp black pepper
0.25 tsp garlic powder Shop

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)

210

Calories

Protein

32g

Carbs

Fat

Fiber

320mg

Sodium

Tips & Notes

Squeeze the shredded potatoes as dry as you can, as step 1 says. It is the key to crisp hash browns.
Rinse the shredded potatoes in cold water before squeezing to wash off surface starch, so they don't turn gluey.
Spread the potatoes in a thin, even layer. A thick layer stays raw in the middle.

Common questions

What cross-contamination risk is specific to Gluten-Free Hash Browns?

Check russet potatoes, olive oil or avocado oil, salt before they go into Gluten-Free Hash Browns. Plain potatoes and oil are low-risk, so the label to check is the garlic powder. A non-stick skillet that just fried breaded foods should be washed before the shredded potatoes go in, and the towel used to squeeze them should be fresh.

Learn More

Hidden Sources of Gluten You Never Knew Existed

Discover surprising foods and products that contain hidden gluten.

Share on X Save to Pinterest

Gluten Free Recipes team

Editorial team for Gluten Free Recipes

Pages on Gluten Free Recipes are published under the byline "Gluten Free Recipes team". That is the name of the site's editorial team. Recipes are written with AI tools and automation, and the team reviews flagged items. We check each page before it is published. How we make our recipes.

Recipes and images on this site are AI-assisted. They pass automated checks, and the team reviews flagged items.