IHOP Copycat Hash Browns

Crispy, golden, perfectly seasoned hash browns—that’s the kind of breakfast magic that makes you want to wake up early just to savor them. Inspired by the iconic IHOP version, these hash browns are crunchy on the outside, tender on the inside, and seasoned just right to keep you coming back for more. Whether it’s for a weekend brunch, a breakfast-for-dinner treat, or just because, these little potato wonders are sure to impress. Trust me, you’re going to love the crunch and flavor in every bite.

So, why will you love this recipe? Let’s dig in.

Recipe Origin

IHOP is known for its diner-style breakfast classics, and their hash browns are arguably one of the most beloved. The secret lies in the balance of crispiness, seasoning, and that golden-brown exterior. This recipe is a copycat version designed to replicate that diner-perfect texture at home without any complicated steps—just simple ingredients, a little patience, and a pan full of sizzling potatoes.

Kitchen Tools You’ll Need

• Box grater or food processor
• Large mixing bowl
• Clean kitchen towel or cheesecloth
• Frying pan or skillet
• Spatula
• Measuring cups and spoons

Why You’ll Love IHOP Copycat Hash Browns

Crispy on the Outside, Tender Inside

Perfectly fried edges and a soft, fluffy interior make these hash browns irresistible.

Quick and Simple

Only a handful of ingredients and minimal prep deliver diner-quality results at home.

Customizable

Add onions, bell peppers, or spices to suit your taste—or keep them classic and simple.

Breakfast Hero

Pair with eggs, bacon, or sausage for a full meal, or enjoy as a crispy snack.

Kid-Approved

Golden, flavorful, and fun to eat, these hash browns will disappear quickly on any breakfast table.

Chef’s Pro Tips for Perfect Results

• Rinse and dry potatoes. Removing excess starch helps them crisp up.
• Use cold potatoes. Cold, shredded potatoes fry better and hold their shape.
• Don’t overcrowd the pan. Fry in batches if necessary for even crisping.
• Season after frying. A sprinkle of salt immediately after cooking enhances flavor.
• Use enough oil. A shallow layer of vegetable oil ensures even frying.

Ingredients in IHOP Copycat Hash Browns

(Note: the full ingredients list, including measurements, is provided in the recipe card directly below.)

Russet Potatoes

The perfect potato for hash browns—starchy, fluffy, and crispy when fried.

Egg

Helps bind the shredded potatoes together so they hold their shape during frying.

Corn Starch

Provides extra crispiness and helps the hash browns maintain structure.

Salt and Pepper

Essential for seasoning and enhancing the natural potato flavor.

Garlic Powder and Onion Powder

Add depth and a subtle savory note that mimics classic diner-style hash browns.

Vegetable Oil

Used for frying, creating that golden-brown, perfectly crisp exterior.

Instructions

Prep the Potatoes

Peel (optional) and shred the potatoes using a box grater or food processor. Place the shredded potatoes in a large bowl of cold water and rinse until the water runs clear to remove excess starch.

Dry Thoroughly

Drain the potatoes and squeeze out as much water as possible using a clean kitchen towel or cheesecloth. Excess moisture prevents crisping.

Mix Ingredients

In a large bowl, combine the shredded potatoes with egg, corn starch, salt, pepper, garlic powder, and onion powder. Mix until evenly coated.

Heat the Pan

Add a thin layer of vegetable oil to a large skillet and heat over medium-high heat until shimmering.

Fry the Hash Browns

Spoon potato mixture into the pan, pressing lightly to form small patties or spreading into a flat layer. Cook for 4–5 minutes per side, or until golden brown and crispy.

Drain and Serve

Remove hash browns from the pan and drain on paper towels. Serve immediately for maximum crispness.

Nutrition Facts

Servings: 4
Calories per serving: ~180
Preparation Time
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

How to Serve IHOP Copycat Hash Browns

• Breakfast Plate: Serve alongside eggs, bacon, and toast for a complete breakfast.
• Brunch: Pair with pancakes and fresh fruit for a diner-style brunch at home.
• Snack: Enjoy with a dollop of ketchup, hot sauce, or sour cream.
• Loaded Version: Add cheese, onions, or diced peppers on top for extra flavor.

Make-Ahead and Storage Tips

• Prepare shredded potatoes in advance and store in water in the fridge for up to 24 hours.
• Cook hash browns just before serving for the best texture.
• Reheat leftovers in a skillet for 2–3 minutes to restore crispiness.

Variations to Try

• Cheesy Hash Browns: Sprinkle shredded cheddar on top during the last minute of cooking.
• Spicy Kick: Add cayenne pepper or smoked paprika to the potato mixture.
• Herbed Version: Mix in fresh parsley, chives, or thyme for a fragrant twist.
• Vegetable Hash Browns: Add shredded zucchini, carrot, or bell pepper to the mix.
• Breakfast Casserole: Layer hash browns in a baking dish with eggs and cheese, then bake for a hearty breakfast dish.

Additional Tips

• Use a non-stick or well-seasoned skillet to prevent sticking.
• Press down gently on hash browns while cooking to promote even browning.
• Don’t flip too early—allow the bottom layer to form a golden crust first.

FAQ Section

Q1: Can I use sweet potatoes instead of russets?
A1: Yes, but they are softer and may require a slightly longer cooking time for crispiness.

Q2: Can I skip the egg?
A2: You can, but the egg helps the potatoes hold together and improves texture.

Q3: Can I bake these instead of frying?
A3: Yes, spread on a greased baking sheet and bake at 425°F for 20–25 minutes, flipping halfway.

Q4: Can I make a larger batch?
A4: Absolutely! Fry in batches to ensure they stay crispy.

Q5: How do I keep them from being soggy?
A5: Dry the potatoes thoroughly and avoid overcrowding the pan.

Q6: Can I make them ahead of time?
A6: Prepare the shredded potatoes in advance, but fry just before serving.

Q7: Can I freeze cooked hash browns?
A7: Yes, cool completely, then freeze in a single layer before storing in a freezer bag. Reheat in a skillet.

Q8: What oil is best for frying?
A8: Vegetable, canola, or sunflower oil works best for high-heat frying.

Q9: Can I add seasoning blends?
A9: Yes! Paprika, onion powder, or Italian seasoning can enhance the flavor.

Q10: How do I get them extra crispy?
A10: Fry over medium-high heat in a thin layer and avoid flipping too soon.

Conclusion

These IHOP Copycat Hash Browns bring diner-quality breakfast right into your own kitchen. Crispy, golden, and packed with flavor, they’re perfect for any morning, brunch, or even a hearty snack. Whether you serve them alongside eggs and bacon or enjoy them on their own, these hash browns will quickly become a household favorite. So grab those potatoes, heat up the skillet, and get ready for some golden, crispy breakfast bliss.

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