Description
Crispy Cheesy Hash Browns are golden and crunchy on the outside, tender on the inside, and loaded with gooey melted cheese—perfect as a side dish for breakfast or brunch.
Ingredients
Units
Scale
- 4 cups shredded potatoes (about 2 large russet potatoes)
- 1 cup shredded cheddar cheese
- 1/4 cup finely chopped onion
- 2 tablespoons all-purpose flour
- 1 egg, beaten
- 1/2 teaspoon garlic powder
- Salt and pepper, to taste
- 2–3 tablespoons vegetable oil, for frying
Instructions
- Rinse shredded potatoes under cold water, then squeeze out excess moisture using a clean kitchen towel or cheesecloth.
- In a large bowl, combine potatoes, cheese, onion, flour, egg, garlic powder, salt, and pepper. Mix until well combined.
- Heat vegetable oil in a large skillet over medium-high heat.
- Scoop about 1/4 cup of the potato mixture per hash brown and flatten slightly into a patty. Add to the hot skillet.
- Cook 3–4 minutes per side, or until golden brown and crispy.
- Transfer to a paper towel-lined plate to drain excess oil. Serve hot.
Notes
- For extra crispiness, ensure potatoes are well-drained before mixing.
- You can use pre-shredded hash brown potatoes to save time.
- Swap cheddar for mozzarella, pepper jack, or your favorite cheese for a flavor twist.
Nutrition
- Serving Size: 1 hash brown
- Calories: 160
- Sugar: 1g
- Sodium: 220mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 13g
- Fiber: 1g
- Protein: 5g
- Cholesterol: 25mg