Crispy Cheesy Hashbrowns

Golden and irresistibly crispy on the outside, tender and cheesy inside, these homemade hash browns are perfect for breakfast, brunch, or as a delicious side dish.

Ingredients

• 3 large russet potatoes
• 1 cup shredded sharp cheddar cheese
• 1/4 cup finely diced onion
• 2 tablespoons all-purpose flour
• 1 large egg
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon paprika
• 1/2 teaspoon black pepper
• 1/2 teaspoon salt
• 2 tablespoons chopped fresh parsley
• 3 tablespoons vegetable oil, for frying
• 1 tablespoon butter, optional

Instructions

1. Peel the potatoes and grate them using the large holes of a box grater.
2. Place the grated potatoes in a large bowl of cold water. Swish them around for about 30 seconds to remove excess starch.
3. Drain the potatoes and transfer them to a clean kitchen towel.
4. Squeeze the potatoes very firmly to remove as much water as possible. Repeat with a dry towel if necessary. The potatoes should be as dry as possible for crispy hash browns.
5. Place the potatoes in a large bowl. Add the shredded cheddar cheese, diced onion, flour, egg, garlic powder, onion powder, paprika, black pepper, salt, and parsley.
6. Mix gently until everything is evenly combined.
7. Divide the mixture into about 8 portions.
8. Heat the vegetable oil in a large nonstick skillet over medium heat. Add the butter if using.
9. Take one portion of the potato mixture and flatten it into a thin patty, about 1/2 inch thick.
10. Carefully place the patties into the hot skillet, leaving space between them.
11. Cook for 4–5 minutes on the first side without moving them too much. This allows a golden crust to form.
12. Carefully flip each hash brown and cook for another 4–5 minutes until the second side is golden brown and crispy.
13. If needed, reduce the heat slightly so the outside doesn’t brown before the potatoes cook through.
14. Transfer the cooked hash browns to a wire rack or paper towel-lined plate.
15. Repeat with the remaining mixture, adding a little more oil to the skillet if necessary.
16. Serve immediately while hot and crispy.

Tips for Extra-Crispy Hash Browns

• Squeeze out as much water as possible from the potatoes.
• Don’t overcrowd the skillet.
• Use a nonstick or well-seasoned cast-iron pan.
• Keep the patties relatively thin so the center cooks properly.
• Let the first side develop a crust before flipping.
• Freshly shredded cheese melts better and gives a better texture.

Cheese Variations

• Sharp cheddar for a bold flavor
• Mozzarella for extra stretchiness
• Pepper Jack for a spicy kick
• Monterey Jack for a mild, creamy flavor
• Gruyère for a richer, more gourmet version

Optional Additions

• Cooked and crumbled bacon
• Chopped green onions
• Diced jalapeños
• Chopped bell peppers
• Cooked breakfast sausage
• Fresh chives

Oven-Baked Version

1. Preheat the oven to 425°F (220°C).
2. Line a baking sheet with parchment paper and lightly grease it.
3. Form the potato mixture into thin patties.
4. Place them on the baking sheet and spray or brush lightly with oil.
5. Bake for 20–25 minutes, flipping halfway through.
6. Broil for 1–2 minutes at the end if you want an extra-crispy top.

Air Fryer Version

1. Preheat the air fryer to 400°F (200°C).
2. Lightly spray the basket with oil.
3. Place the hash brown patties in a single layer.
4. Air fry for 10–14 minutes, flipping halfway through, until golden and crisp.

Nutritional Information

Approximate per hash brown, based on 8 servings:

• Calories: 220
• Protein: 7 g
• Carbohydrates: 23 g
• Fiber: 2 g
• Net Carbs: 21 g
• Fat: 12 g
• Saturated Fat: 4 g
• Cholesterol: 35 mg
• Sodium: 300 mg
• Sugar: 1 g

Nutrition will vary depending on the size of the potatoes, amount of oil, and cheese used.

Q&A

Q: Why aren’t my hash browns crispy?
A: The potatoes probably contain too much moisture. Squeeze them extremely well before mixing, and make sure the oil is hot before adding the patties.

Q: Can I use frozen shredded hash browns?
A: Yes. Thaw them completely and squeeze out excess moisture before mixing with the other ingredients.

Q: Can I make these without flour?
A: Yes. Replace the flour with 2 tablespoons cornstarch or finely ground almond flour.

Q: Can I make them without eggs?
A: Yes. Use 2 tablespoons cornstarch mixed with 1 tablespoon water as a binder.

Q: Can I make these ahead of time?
A: Yes. Form the patties and refrigerate them covered for up to 24 hours before cooking.

Q: Can I freeze them?
A: Yes. Freeze the uncooked patties in a single layer until firm, then transfer them to a freezer-safe bag. They can be frozen for up to 2 months.

Q: Can I cook them directly from frozen?
A: Yes. Cook over medium-low heat and give them additional time to heat through without burning the outside.

Q: What should I serve with cheesy hash browns?
A: They pair well with eggs, bacon, sausage, grilled chicken, steak, fresh fruit, or a simple green salad.

Q: How do I store leftovers?
A: Refrigerate in an airtight container for up to 3 days. Reheat in an air fryer or oven to restore crispiness.