Description
Crispy Cheesy Hash Browns are golden, crispy potato patties loaded with melted cheddar and Parmesan cheese, seasoned with garlic and onion powder, and cooked to perfection on the stovetop. These flavorful hash browns make a perfect side dish or breakfast option that’s both comforting and easy to prepare.
Ingredients
Scale
Hash Browns
- 4 cups shredded russet potatoes (peeled and rinsed)
- 1 cup shredded cheddar cheese
- 1/4 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 egg (lightly beaten)
For Frying
- 2 tablespoons unsalted butter or oil
Instructions
- Prepare Potatoes: After shredding the potatoes, rinse them under cold water until the water runs clear. Drain and squeeze out as much moisture as possible using a clean kitchen towel or cheesecloth. This step ensures your hash browns will be crispy and not soggy.
- Mix Ingredients: Place the dry, shredded potatoes in a large bowl. Add shredded cheddar, Parmesan, flour, garlic powder, onion powder, salt, pepper, and the beaten egg. Mix thoroughly until well combined to create a cohesive hash brown mixture.
- Heat Pan: Heat the unsalted butter or oil in a large nonstick skillet over medium heat. Ensure the pan is hot before adding the patties to get a crispy crust.
- Form and Cook Patties: Scoop about 1/4 cup of the mixture into the skillet and flatten it into a patty shape. Repeat with as many patties as can fit without crowding the pan. Cook for 3 to 5 minutes on each side, or until each side is golden brown and crispy. Press patties slightly after flipping for extra crispiness.
- Drain and Serve: Transfer the cooked hash browns to a paper towel–lined plate to drain excess oil. Repeat the frying process with the remaining mixture. Serve hot, optionally garnished with green onions or a dollop of sour cream for added flavor.
Notes
- For extra crispy results, press the patties down slightly after flipping.
- Frozen shredded hash browns (thawed and drained) can be used instead of fresh potatoes to save time.
- Use gluten-free flour to make this recipe gluten-free.
- Butter adds richer flavor, but oil can be used for a lighter option.
