Gluten-Free, Diner-Style Hash Browns

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I have been trying to master hash browns for ever. And if you just use shredded potatoes and a bit of oil, the odds are not good; they burn, they don’t stick together, and you end up with something that looks like a pile of crispy too-thin French fries.

But finally, I’ve figured out how to make the kind of hash browns you find in a restaurant; they stick together and form a delicious patty of moist potatoes with a crisp outside. They’re a lot like a potato pancake, really. And they’re gluten-free! Plus, with the egg in the recipe, you can basically just eat the whole recipe yourself for breakfast, and call it a day. Or a morning. Whatever 🙂

Crispy, Delicious Gluten-Free Hash Browns


  • 1 cup shredded potato
  • 1 egg
  • 1/8 cup tapioca starch
  • oil for cooking

In a small bowl, combine potato and tapioca starch, toss with a fork until coated. Slightly beat the egg, and then add into the mixture. Mix until combined.

Heat a small amount of vegetable oil in a skillet until right before it starts to smoke; you can use an oil spray (like Pam) but you will need to start with at least a tsp of regular oil to get the best crisp.

Add in hash browns, pat down into a circle with spatula. Cook each side for 5-6 minutes on med-high heat, but not so hot that the outside burns. For extra browning, add in a bit of butter or Earth Balance at the end.

And there you have it! Simple, tasty hash-browns that are thick, chewy, and delicious!


4 Comments (+add yours?)

  1. kiwijenn
    Jul 01, 2011 @ 21:14:56

    This is fabulous! I have always struggled with hashbrowns for this very reason. Can’t wait to try these–thanks so much for the recipe!


  2. kiki
    Jul 02, 2011 @ 21:25:08

    Thank you..really informative!!


  3. Trackback: Frugal Easy Gluten Free Family Meals | Baked Beans Egg and Cheese

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