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A skillet full of hash browns
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5 from 1 vote

Gluten-Free Hash Browns

Naturally Gluten-Free Hash Browns are the ultimate way to serve potatoes at breakfast or brunch. This recipe will ensure you can achieve a perfectly crisp crust with gentle fluffy insides every time.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: American
Servings: 4 people
Calories: 161kcal


  • 500 g potatoes
  • ½ red onion sliced paper thin
  • 2 eggs
  • 30 g tapioca flour
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 3 tablespoons ghee


  • Peel and grate the potatoes. A food processor with the grating attachment is the easiest way to do this but you can grate manually if you prefer.
  • Place the shredded potato on a clean muslin or tea towel which you can then roll up to wring out the excess moisture. Blot the wrung potato shreds with kitchen paper for good measure.
  • Place the shredded potato in a large mixing bowl with the red onion and mix together which a fork so the shards of onion are evenly dispersed.
  • Whisk in the eggs, tapioca flour and salt and pepper.
  • Heat the ghee in a large skillet pan for a minute or so over medium-high until melted and shimmering.
  • Turn the heat down to low-medium then scoop up a small ball of potato mixture, roll between the palms of your hands and drop into the skillet, towards the edge so you can fit in another 3 hash browns.
  • Press each potato ball down firmly straightaway with a spatula so that they flatten out to form circular patties.
  • Cook the Hash Browns for 5 minutes on the first side until golden and then cook for 4-5 minutes on the other side until golden.
  • Remove the Hash Browns from the pan onto a baking tray and rest them in the oven on the lowest setting to keep warm whilst you prepare the rest of the Hash Browns.
  • Wipe the skillet with kitchen towel to remove any potato debris then add another tablespoon of ghee to the pan to heat up. Once heated cook 4 more Hash Browns in the same way as before. Repeat until you have used up all your potato mixture.
  • Serve the Hash Browns hot as soon as they are all ready.



Ingredient Substitutions

Ghee. You can substitute for half butter/ half olive oil.
Potato. You can substitute for sweet potato, squash, swede, beetroot, carrot.
Red onion. You can substitute for white onion.
Tapioca flour. You can substitute for cornflour or potato starch.

Cooking Tips

Pre-heat the pan. If the pan and fat are hot then the Hash Browns won’t stick.
Size. Don’t be tempted too cook them too large or too thick or they won’t cook evenly.
Heat. Keep the heat on low-medium.
Don’t crowd the pan. The Hash Browns won’t cook evenly if there are too many patties squeezed into a pan.
Fry in batches. Wipe the pan with a piece of kitchen towel to clean up any potato debris in between batches. Then add 1 tablespoon ghee before you start the next batch.
Ghee. Make sure the fat is hot before beginning each batch.
Keep warm. To ensure the Hash Browns are lovely and hot when you serve them you might like to keep them in a warmed oven, set on the lowest setting, whilst you are finishing making the rest.

Make Ahead

You can make the Hash Browns a day or two in advance. Store in the fridge and re-heat them on the stove top. Melt the ghee in a skillet then cook for 2-3 minutes each side until piping hot.


Wait until the Hash Browns have completely cooled then place in the freezer in layers in an airtight container. Place baking parchment between the layers to stop them sticking together. Defrost completely before re-heating them on the stove top. Melt the ghee in a skillet then cook for 2-3 minutes each side until piping hot.


Calories: 161kcal | Carbohydrates: 8g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Cholesterol: 111mg | Sodium: 177mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 1mg | Calcium: 15mg | Iron: 1mg