What's better than hash browns? Cheesy hash browns, of course! Potatoes and cheese just go together so beautifully. The creamy cheese and crispy potatoes are accented with just a hint of seasonings to make you forget those premade frozen ones.
Serve them with breakfast or dinner, these cheesy potato delights are wonderful anytime of day. Luckily they are easy to make.
My husband and I have always loved hash browns. It wasn't until recently that we were able to convince Mr. Picky Eater that they are just jumbo tater tots. Now he loves them too.
Yes, I know you can buy little oval shaped patties in the frozen section, but they don't have CHEESE and spices mixed in! Just sad lonely shredded potatoes.
Ingredients for Cheesy Hash Browns
The ingredients are just what you would expect for a recipe titled Cheesy Hash Browns
- potatoes - russets or other starchy potatoes are best
- white or yellow onion
- cheddar jack cheese - or all cheddar or all Monterey Jack
- seasonings: garlic powder, fresh or dried rosemary, salt and pepper
- olive oil and butter for frying - or just olive oil (but the butter makes it taste better).
If you don't like garlic and rosemary, use something else. I have two rosemary bushes so I use it often. Basil and parsley would also work, fresh or dried. Spice them up with a little Cajun seasoning, or use a milder seasoning salt.
Tricks for Crispy Hash Browns
How do you make hash browns without them falling apart like the frozen patties? Well, they use some extra potato starch to help glue the potato shreds together.
This recipe skips that. Instead you want to shred the potatoes with a box grater or food processor and let them sit for a few minutes. Then squeeze out the water with a paper towel and mix. The combination of less water and the starches starting to release helps them hold together.
Of course, the cheese helps too.
For the crispiest hashbrowns you want to use enough butter and oil in the pan. Skimping here to try to go low fat just doesn't work. I speak from bitter experience. they just end up looking sad and pale.
And I will always recommend a cast iron skillet for even heating and natural non-stick goodness. I have two (an 8 inch and 5 inch) that live on my stove and a third in the pan drawer.
More Potato Recipes from #OurFamilyTable
The humble potato is a staple in many diets. Here are some creative ways to show the spud some love.
Recipe
Ingredients
- 3 cups shredded potatoes (patted dry)
- ½ cups shredded white or yellow onion (patted dry)
- 1 cup cheddar jack cheese (finely shredded)
- ½ teaspoons garlic powder
- 1 ½ teaspoons fresh rosemary, finely chopped (or ½ teaspoon dried rosemary leaves)
- salt and pepper (to taste)
- 2 tablespoons extra virgin olive oil (+ more if needed)
- 2 tablespoons unsalted butter
Instructions
- In a large bowl combine, shredded potatoes, onion, cheese, garlic powder, rosemary, salt, and black pepper.3 cups shredded potatoes, ½ cups shredded white or yellow onion, 1 cup cheddar jack cheese, ½ teaspoons garlic powder, 1 ½ teaspoons fresh rosemary, finely chopped, salt and pepper
- In a large cast iron skillet, heat olive oil and butter over medium heat until the butter is melted. Swirl the skillet to coat the entire bottom.2 tablespoons extra virgin olive oil, 2 tablespoons unsalted butter
- Working in batches, add about ½ cup of potatoes to the skillet shaped into a patty. Press down lightly with a spatula to help it stick together. Add a few more patties to the pan, but do not over crowd. Cook until golden brown, about 4-5 minutes then flip it over. Cook for another 4-5 minutes, or until golden brown and crispy.
- Remove hash browns from skillet and keep warm. Repeat with remaining potato mixture. Add more olive oil to the skillet, as needed.
- Remove from heat and transfer hash browns to individual serving plates. Serve immediately with your choice of sides. Enjoy!
Sound fabulous? Share it!
more potato recipes
Until next time, happy eating!
~Audrey
Leave a Reply