These IHOP copycat hash browns bring a diner favourite, home. Crispy potatoes with a fluffy inside, perfectly seasoned with just the right amount of butter and salt - these are breakfast's best friend. The best part is that you don't need a griddle to get those perfect crispy edges!
I have no shame in admitting that I quite literally look forward to the different types of hashbrowns at breakfast joints. Breakfast is incomplete without hash browns, and I will fight anyone who disagrees.
Now, this isn't official or anything, but there is definitely a hierarchy of breakfast potatoes - IHOP hash browns are very much up there. It took me years to realize that you don't need a griddle to get very similar results. All you need is a baking sheet!
Side note - If you are a fan of copycat breakfast foods, you're going to love my Dunkin copycat bagel and cream cheese bites!
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Ingredients
- Yukon gold potatoes: Yukon gold potatoes are not overly starchy like a russet potato, which make them the perfect potato for these hash browns. They stay fluffy, but also crisp up well.
- Unsalted butter: I recommend using unsalted butter to better control the salt content as you like it.
- Sea salt
- Garlic powder
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
START WITH...
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Peeling the potatoes - Wash and peel the potatoes.
Preheat the oven - Preheat the oven to 375°F.
Using a box grater, shred the yukon gold potatoes. Add the shredded potatoes to a bowl of cold water, and let them sit in the water for 5 minutes to rinse off the excess starch.
While the potatoes are soaking in the water, melt the butter in a microwave-safe bowl in 30 second increments until completely melted.
Drain the potatoes, and add to a tea towel or cheese cloth. Enclose the potatoes, and wring the excess water out of the potatoes.
Add the potatoes to the melted butter, and season with salt and garlic powder. Mix until combined.
Spread the potatoes evenly on a baking sheet, and bake for 30 minutes. If you prefer more colour on the top, broil on LO for 3-5 minutes while watching the potatoes to ensure they don't burn.
Expert Tip
Make sure the potatoes are dry! Use as much strength as you can to wring out the excess moisture from the potatoes. The drier they are, the more crisp they will get.
Do not spread the potatoes too thin! Spreading the potatoes too thin will cause the edges to burn. Try and spread the potatoes evenly!
Variations
- Sweet potatoes: You can make these hashbrowns with sweet potatoes for a different twist!
- Cheesy: When the potatoes are done, top with shredded cheddar cheese for a cheesy version!
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Box grater
- Mixing bowls
- Sheet tray
Storage
The hashbrowns will keep well in the fridge for 2-3 days. Reheat in the oven or air fryer.
You can also freeze these hash browns in an airtight container or ziploc bag. Reheat the same way!
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IHOP Copycat Hash Browns {No Griddle!}
Ingredients
- 6 Yukon gold potatoes washed, peeled
- 1 stick Unsalted butter [½ cup stick]
- 2 teaspoon Sea salt
- 2 teaspoon Garlic powder
Equipment
Instructions
- Preheat: Preheat the oven to 375°F.
- Shred and soak: Using a box grater, shred the yukon gold potatoes. Add the shredded potatoes to a bowl of cold water, and let them sit in the water for 5 minutes to rinse off the excess starch.
- Melt butter: While the potatoes are soaking in the water, melt the butter in a microwave-safe bowl in 30 second increments until completely melted.
- Wring potatoes: Drain the potatoes, and add to a tea towel or cheese cloth. Enclose the potatoes, and wring the excess water out of the potatoes.
- Season potatoes: Add the potatoes to the melted butter, and season with salt and garlic powder. Mix until combined.
- Bake: Spread the potatoes evenly on a baking sheet, and bake for 30 minutes. If you prefer more colour on the top, broil on LO for 3-5 minutes while watching the potatoes to ensure they don't burn.
Notes
- Make sure the potatoes are dry! Use as much strength as you can to wring out the excess moisture from the potatoes. The drier they are, the more crisp they will get.
- Do not spread the potatoes too thin! Spreading the potatoes too thin will cause the edges to burn. Try and spread the potatoes evenly!
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