How-To Guides

How to Make Hash Browns

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Cooked English breakfast with golden brown hash browns, eggs, sausages, bacon and all the trimmings

How to Make Hash Browns: At Swaledale Butchers, few things bring us more joy than exploring the many forms of fried potatoes. Crispy, golden and endlessly versatile, they’re a natural partner for all manner of meat. From bacon at breakfast to steak or sausages come dinner, a fried potato rarely feels out of place.

Among the greats is the hash brown, a breakfast favourite and one of the best fried potato recipes to master. Making hash browns from scratch is well worth the effort, giving you crisp, golden edges and a soft, fluffy centre. Here’s how to make them at home.

Serves: Makes 6–8 hash browns

Prep time: 20 minutes, plus cooling and 1 hour chilling

Cook time: 45 minutes

Ingredients

Method

How to Make the Hash Browns

  1. Preheat your oven to 180°C.
  2. Prick the potatoes all over with a small, sharp knife.
  3. Sprinkle a little salt onto a baking tray, place the potatoes on top and bake for 35–40 minutes. They should be almost, but not quite, fully cooked. Set aside to cool until easy to handle.
  4. Peel off the skins, then grate the potatoes into a bowl. Add the melted butter, both flours, a generous pinch of salt and a few grinds of black pepper. Mix well with your hands.
  5. Take scoops of the mixture, around 150g each, and shape into your preferred form. Rectangles or triangles work well.
  6. Transfer to the fridge and chill for at least 1 hour, until firm.
  7. Pour enough vegetable oil into a suitable pan to reach about 2 inches deep and heat to 180°C. Carefully add the hash browns, cooking no more than two at a time. Fry for around 4–5 minutes, or until deeply golden and crisp, turning if necessary.
  8. Transfer to kitchen paper to drain, season with a little salt and serve.

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For 15 years, George worked in some of London’s most loved restaurants, including Padella and Primeur, and spent five years as Head Chef at the Garden Museum Café. He earned praise for his simple, thoughtful cooking, with dishes rooted in the classics and always respectful of the ingredients.

In 2021, George realised a long-held ambition with the release of his first cookbook, A Year in the Kitchen. It celebrates the annual cookery cycle, guiding readers through the British seasons, showcasing native produce and encouraging creativity year-round.

In 2022, George left London and returned to his native Yorkshire. His passion for seasonal cooking and respect for quality British ingredients have remained central to his work. Like his food, George is led by the seasons, open to new opportunities and always following his heart.