Classic Hashbrowns with Homemade Ranch Sauce

There’s something undeniably comforting about crispy golden hashbrowns, the kind that have a crunchy exterior and a soft, tender interior. They’re classic, satisfying, and a true crowd-pleaser whether you’re serving them for breakfast, brunch, or as a snack. Paired with a creamy ranch sauce for dipping, these hashbrowns bring that perfect balance of texture and flavor that makes you want “just one more bite.”

Author: Delicate Kitchen

Meal Type: Breakfast

Cuisine: American

Difficulty: MEDIUM

Prep. Time: 20 minutes

Cook Time: 15 minutes

Total Time: 35 minutes

Servings: 3 servings

Calories: 463 kcal per serving

Ingredients

3 - potatoes
2 tablespoons - cornstarch
1 - egg
1 tsp - salt
½ tsp - black pepper
2 teaspoons - garlic powder
2 teaspoons - paprika
1 tsp - ground cumin
½ tsp - turmeric
½ tsp - MSG
oil
3 tablespoons - mayonnaise
3 ½ tablespoons - Greek yogurt
1 ½ teaspoons - milk
1 tsp - lemon juice or apple cider vinegar
salt and pepper
½ tsp - garlic powder
parsley

Instructions

Peel and coarsely grate the potatoes.
Important: In the video it isn’t shown, but after grating the potatoes you do briefly precook them. Boil the grated potatoes for about 5 minutes, then drain thoroughly. Transfer the cooked grated potatoes to a clean kitchen towel and squeeze out as much liquid as possible, this step makes all the difference for extra crispiness.
Place the drained potato shreds into a large bowl. Add cornstarch, egg, salt, black pepper, paprika, ground cumin, turmeric, and MSG (if using). Mix gently until everything is evenly combined. The mixture should hold together but not be watery.
Lightly oil your hands and shape the potato mixture into round or oval patties. Place them on a plate while you heat the oil.
Heat oil in a large skillet over medium-high heat (about level 7 of 9). Carefully add the potato patties in batches. Fry each side for 3–4 minutes, or until golden brown and crispy. Transfer to paper towels to drain excess oil.

Nutrition