Why You’ll Love This Recipe

Crispy Cheesy Hash Browns are a golden, crunchy delight with a gooey, cheesy center—perfect for breakfast, brunch, or a savory side dish. Shredded potatoes are mixed with melty cheese and simple seasonings, then pan-fried to crispy perfection. Whether served on their own or alongside eggs and bacon, these hash browns bring irresistible flavor and texture to any plate.

ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

russet potatoescheddar cheese (or cheese of choice)all-purpose floureggssalt and black peppergarlic powder (optional)onion powder (optional)vegetable oil or butter (for frying)

directions

Peel and grate the potatoes, then place them in a clean kitchen towel and squeeze out as much moisture as possible.

In a large mixing bowl, combine the shredded potatoes, shredded cheese, flour, beaten eggs, salt, pepper, and optional seasonings.

Heat oil or butter in a large skillet over medium-high heat.

Scoop portions of the potato mixture into the skillet and flatten slightly with a spatula to form patties.

Cook for 3-4 minutes per side, or until golden brown and crispy.

Transfer to a paper towel-lined plate to drain excess oil.

Repeat with remaining mixture, adding more oil to the pan as needed.

Serve hot, optionally topped with sour cream, chives, or hot sauce.

Servings and timing

This recipe yields 8-10 hash brown patties.Preparation time: 15 minutesCooking time: 20 minutesTotal time: 35 minutes

Variations

Use mozzarella or pepper jack for a melty or spicy version.

Add finely chopped onions, jalapeños, or herbs for extra flavor.

Mix in cooked crumbled bacon or diced ham for a heartier dish.

Bake in a muffin tin at 400°F (200°C) for a less greasy option.

Make mini versions for party appetizers or snacks.

storage/reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days.Reheat in a skillet over medium heat or in an oven at 350°F (175°C) until crispy again.Freeze cooked hash browns in a single layer, then transfer to a freezer bag. Reheat directly from frozen in a hot skillet or oven.

FAQs

Can I use frozen shredded potatoes?

Yes, just thaw and squeeze out excess moisture before using.

Why do my hash browns fall apart?

Too much moisture or not enough binder (egg/flour) can cause them to break. Squeeze well and measure carefully.

What kind of cheese works best?

Sharp cheddar gives great flavor, but any melting cheese works.

Can I bake instead of fry?

Yes—bake at 400°F (200°C) for 20-25 minutes, flipping halfway for even crispness.

Do I need to peel the potatoes?

Peeling is optional—leaving the skin adds texture and nutrients.

How do I get them really crispy?

Dry potatoes thoroughly, don’t overcrowd the pan, and use enough oil for crisping.

Are they gluten-free?

Use a gluten-free flour substitute to make them gluten-free.

Can I make these ahead?

Yes—prep the mixture ahead, refrigerate, and cook just before serving.

Can I make them vegan?

Use a flax egg and dairy-free cheese for a plant-based version.

Do I have to use a skillet?

A nonstick or cast-iron skillet is best, but an electric griddle works too.

Conclusion

Crispy Cheesy Hash Browns are a crave-worthy combination of crunch and comfort, with cheesy goodness in every bite. Whether you’re making them for a cozy breakfast or a hearty side, they’re sure to become a go-to favorite that everyone will ask for again and again.