IHOP Copycat Hash Browns {No Griddle!}

5 from 5 votes

IHOP Copycat Hash Browns {No Griddle!}

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!

Prep Time10

Cook Time30

Total Time40

Course: Breakfast

Cuisine: American

Keyword: diner hashbrowns, hashbrown recipe, IHOP copycat hashbrowns, sheet tray hashbrowns

Servings: Servings

Calories: 269kcal

Author: Sunena Anand

Equipment

Ingredients

6 Yukon gold potatoes washed, peeled
1 stick Unsalted butter [½ cup stick]
2 teaspoon Sea salt
2 teaspoon Garlic powder

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!

Nutrition