IHOP Copycat Hash Browns Recipe (Super Crispy)

If you've been making my IHOP pancakes, you have to start making these copycat IHOP hash browns to go with them! They’re perfectly crispy on the outside, soft and fluffy on the inside, and taste just like the iconic ones from the restaurant. Perfect for completing a classic diner meal at home, and you don't even need a griddle to make them!

Why I Love These Restaurant-Style Hash Browns

I always get a side of hash browns from IHOP when I order breakfast from there. They've just got the perfect crispy crunchiness to them, and they go great with just about any meal you can order. Needless to say, I was eager to recreate their hashbrowns at home since I love them so much. After a bunch of failed attempts, I nailed these copycat IHOP crispy hash browns, and this recipe doesn't even require a griddle! 

What I love most about making these at home is the flexibility. You can batch-make and freeze them for later, so they’re ready whenever you need a quick and crispy side dish. Plus, you can adjust the seasoning to your liking, making them even better than the original!

Ingredients

Here’s what you’ll need to make these crispy IHOP-style hash browns:

• 2 large russet potatoes
• 1 egg
• ¼ cup corn starch
• ½ teaspoon salt
• ½ teaspoon pepper
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• Vegetable oil for frying

How to Make IHOP Hash Browns

Step 1: Prepare the Potatoes

Peel and grate the russet potatoes using the largest side of a box grater. Place the grated potatoes in a bowl of cold water and stir to remove the starch. Drain and repeat with fresh water until the water runs clear.

Dry the potatoes thoroughly using paper towels.

Step 2: Mix the Ingredients

In a large bowl, combine the dry potatoes with the egg, corn starch, salt, pepper, garlic powder, and onion powder. Mix well until the mixture holds together when squeezed. If the mixture seems too wet, add more corn starch.

Step 3: Shape and Freeze

Form the potato mixture into oval-shaped patties and place them on a baking sheet lined with parchment paper. Freeze the patties for at least 1 hour or store them in the freezer for future use.

Step 4: Fry the Hash Browns

Heat vegetable oil in a cast-iron skillet to 350°F. Fry the frozen hash brown patties for about 5 minutes per side until they are golden brown and crispy.

Drain on paper towels or a wire rack, sprinkle with a little extra salt, and serve immediately!

Expert Tips for Perfect Hash Browns

• Dry the Potatoes Well: After rinsing the potatoes to remove starch, it’s crucial to dry them as thoroughly as possible. Excess moisture can prevent the hash browns from crisping up properly.
• Use Corn Starch for Crispiness: Adding corn starch helps bind the potato mixture and gives the hash browns that perfect crispy exterior. If the mixture seems too wet, feel free to add a little more.
• Freeze Before Frying: Freezing the patties for at least an hour before frying helps them hold their shape and ensures an even cook. You can also freeze extras for up to a few weeks, making breakfast easier on busy mornings.
• Watch Your Oil Temperature: Keep the oil at around 350°F for the best results. Too hot, and the hash browns will burn on the outside without cooking through. Too cool, and they’ll absorb too much oil and become soggy.
• Customize the Seasoning: While the recipe calls for garlic and onion powder, feel free to experiment with other seasonings like paprika or even a dash of cayenne for a little heat.

FAQs About This IHOP Hash Browns Recipe

Can I make these hash browns ahead of time?

Yes, you can prepare the hash browns up to the freezing step in this recipe. Then you can keep them in the freezer until you're ready to make them. Just add about 10 more minutes to the frying time. This is perfect if you're hosting a brunch and don't want to have to do any prep work the day of! 

What kind of potatoes work best for IHOP-style hash browns?

Russet potatoes are the best choice because they have a higher starch content and lower moisture than waxy potatoes. This combination helps the hash browns crisp up on the outside while staying tender inside. Yukon Golds work in a pinch but will yield a creamier texture rather than the crisp diner-style crunch.

Do I need to soak the potatoes before cooking?

Yes. Shredded potatoes should be soaked in cold water for at least 10 minutes, then drained and patted dry. This step removes excess starch, which prevents the potatoes from sticking together and helps them brown more evenly, just like the ones you’d get at IHOP.

How do I make hash browns extra crispy?

The key is to make sure the potatoes are very dry before cooking and to resist flipping them too often. Cook them in a well-oiled skillet (cast iron is ideal) over medium-high heat, letting the bottom form a golden crust before flipping. Avoid overcrowding the pan, which causes steaming instead of crisping.

Can I use frozen hash browns for this recipe?

Absolutely. If you don’t want to shred and soak fresh potatoes, frozen shredded hash browns are a great shortcut. Thaw them completely and squeeze out excess moisture before cooking for best results.

What oil should I use for IHOP-style hash browns?

Neutral oils with a high smoke point—like canola, vegetable, or sunflower oil—work best. You can also use clarified butter (ghee) or a mix of butter and oil for extra flavor while still preventing burning.

How do I keep hash browns from getting soggy?

Drying the potatoes well is crucial, but so is heat management. Make sure your skillet is fully preheated before adding potatoes. Cook in batches if necessary so the potatoes have enough contact with the hot surface to crisp.

What’s the difference between IHOP hash browns and Waffle House hash browns?

IHOP’s hash browns tend to be evenly crispy with a consistent golden crust, while Waffle House offers “scattered” style, often with mix-ins like cheese, onions, or ham. This recipe leans toward the IHOP version—crispy and crunchy, with a tender inside.

Can I bake these hash browns instead of frying them?

Yes, you can bake them! Preheat your oven to 425°F, place the patties on a lined baking sheet, and bake for 15-20 minutes, flipping halfway through until they are crispy and golden.

How do I store leftover hash browns?

You can store leftover hash browns in an airtight container in the fridge for up to 3 days. To reheat, simply pop them in the oven or air fryer to crisp them back up.

My Final Thoughts

These homemade IHOP hash browns are crispy, golden, and oh-so-satisfying.

They’re easy to make in batches and store for later, which makes them the perfect addition to any breakfast.

Anyway, I hope you love making these at home as much as I do—don’t forget to leave a comment below if you try them!

More Breakfast Recipes to Try

If you’re looking for more breakfast recipes to try next, I've got you covered:

• Copycat McGriddle
• Waffle House waffle recipe
• Banana fosters pancakes
• Denny's pancakes
• Denny's French toast