Crispy Cheesy Hashbrowns

Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

4 medium russet potatoes, peeled and shredded

1 cup shredded sharp cheddar cheese

1 large egg

2 tablespoons all-purpose flour

1/2 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon salt

1/4 teaspoon black pepper

2 tablespoons chopped fresh parsley

2–3 tablespoons vegetable oil or butter, for frying

Instructions

1. Peel and grate the potatoes using the large holes of a box grater.
2. Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible. This is the most important step for getting crispy hash browns.
3. Transfer the potatoes to a large bowl. Add the shredded cheddar cheese, egg, flour, garlic powder, onion powder, salt, black pepper, and parsley.
4. Mix everything together until evenly combined.
5. Heat 2 tablespoons of oil in a large nonstick skillet over medium heat.
6. Scoop about 1/3 cup of the potato mixture into the skillet for each hash brown. Flatten gently with a spatula to form thin, round patties.
7. Cook for 4–5 minutes on the first side without moving them too much, until the bottom is deeply golden and crisp.
8. Carefully flip each hash brown and cook for another 4–5 minutes until golden brown and the cheese is melted.
9. Add a little more oil if the skillet becomes dry, then continue cooking the remaining mixture.
10. Transfer the cooked hash browns to a paper towel-lined plate or wire rack to remove excess oil.
11. Serve immediately while hot and crispy.

Tips

Squeeze the potatoes extremely well. Excess water is the main reason hash browns turn soft instead of crispy.

Russet potatoes work particularly well because their higher starch content helps create crisp edges.

Do not make the patties too thick. Thin hash browns become much crispier.

Use freshly shredded cheese if possible because it melts more smoothly.

For extra cheesy hash browns, add 2 tablespoons of Parmesan along with the cheddar.

For a spicy version, add a pinch of cayenne or red pepper flakes.

You can also add finely chopped green onions, cooked bacon, or jalapeños.

Nutrition Information

Approximate per serving:

Calories: 300–350 kcal
Protein: 10–12 g
Carbohydrates: 35–40 g
Fat: 14–17 g
Fiber: 3–4 g
Sugar: 2–3 g
Sodium: 450–600 mg

Nutrition varies depending on the cheese and amount of oil used.

Allergen Information

Contains: Dairy, egg, and wheat.

Gluten-Free: No, when regular flour is used. Use gluten-free flour or cornstarch instead.

Dairy-Free: No. Use dairy-free shredded cheese for a dairy-free version.

Egg-Free: No. An egg substitute can be used if needed.

Nut-Free: Yes, provided the cheese and other packaged ingredients are free from nut cross-contact.

Peanut-Free: Yes, assuming the ingredients are peanut-free.

Vegetarian: Yes.

Q&A

Q: Why aren’t my hash browns crispy?

A: The potatoes probably contain too much moisture. Squeeze the shredded potatoes very thoroughly before mixing them with the other ingredients.

Q: Can I make these without flour?

A: Yes. You can replace the flour with 1–2 tablespoons cornstarch or potato starch.

Q: Can I use frozen shredded hash browns?

A: Yes. Thaw them completely and squeeze out as much moisture as possible before using.

Q: Can I bake cheesy hash browns?

A: Yes. Form the mixture into thin patties, place them on a greased baking sheet, spray lightly with oil, and bake at 425°F (220°C) until golden and crisp, flipping halfway through.

Q: Can I make them in an air fryer?

A: Yes. Lightly spray the patties with oil and air-fry at about 400°F (200°C) until golden and crispy, flipping halfway through.

Q: What cheese is best?

A: Sharp cheddar gives a strong cheesy flavor. Mozzarella creates a stretchier texture, while Monterey Jack gives excellent melting. A combination of cheddar and mozzarella works especially well.

Q: Can I freeze them?

A: Yes. Cook and cool the hash browns completely, freeze them in a single layer, then transfer them to a freezer-safe container. Reheat directly from frozen in an air fryer or oven for the best crispness.