Crispy Cheesy Hash Browns are golden potato patties with cheddar melted right into the mixture. The outside fries up crisp while the center stays tender, making them a good breakfast side when you want something more substantial than plain shredded hash browns.
Why These Cheesy Hash Browns Work
The potatoes are partially cooked before they are grated. That helps the centers become tender without forcing you to keep the patties in the skillet so long that the outside gets too dark.
Flour and egg help bind the potatoes, while softened butter and cheddar add richness. Once the patties hit the hot skillet, the cheese near the edges browns and creates some of the crispiest bits.
Ingredient Notes
- Russet potatoes: Their starch helps the patties hold together and gives you a fluffy center.
- Flour and egg: These act as binders so the hash browns stay in one piece when flipped.
- Cheddar: Shredded cheddar brings flavor and adds crisp browned cheese around the edges.
- Butter: Softened butter enriches the potato mixture before frying.
- Oil: Use enough to lightly coat the skillet and add more between batches as needed.
Tips for Crisp Hash Browns
- Do not fully cook the potatoes during the initial boil. Six minutes softens them enough to grate while still leaving structure.
- Let the potatoes cool enough to handle before grating them.
- Keep the patties fairly even in thickness so the centers heat through at the same rate.
- Wait until the first side is well browned before flipping. Moving the patties too early makes them more likely to break.
- Work in batches rather than crowding the skillet.
What to Serve With Them
These hash browns go well with eggs, bacon, sausage, or Cowboy Quiche. For a larger make-ahead breakfast, try my Hashbrown Casserole. You can also browse more easy breakfast recipes.
Storage and Reheating
Refrigerate leftovers in a covered container for up to 3 days. For the best texture, reheat them in a skillet, oven, or air fryer so the exterior can crisp again. The microwave works, but the patties will be softer.
Frequently Asked Questions
Why are my hash browns falling apart?
Make sure the flour and egg are mixed evenly through the potatoes and let the first side brown before trying to flip the patty.
Can I make the patties ahead?
You can shape them a little ahead and refrigerate them until you are ready to fry. Keep them covered so the potato mixture does not dry out.
Ingredients
- 3 small Russet potatoes, peeled
- 1/3 cup flour
- 1 egg
- 3 tablespoons butter, softened
- 3/4 cup shredded cheddar cheese
- 1 teaspoon salt
- 1/2 teaspoon pepper
- Oil, for frying
How to Make Crispy Cheesy Hash Browns
- Bring a pot of water to a boil. Add the potatoes and boil for 6 minutes.
- Drain and rinse with cold water until cool enough to handle, then grate the potatoes into a medium bowl.
- Add the flour, egg, butter, cheddar, salt, and pepper. Mix until well combined.
- Use a greased 1/3-cup measuring cup to portion the mixture and shape into patties.
- Heat a few tablespoons of oil in a large skillet over medium-high heat.
- Cook the hash browns in batches for about 3 minutes per side, adding more oil as needed.
- Transfer to a paper-towel-lined plate and serve hot.