Hashbrowns & Grits Recipe

Prep the potatoes

Peel the russet potatoes and coarsely grate them on the large holes of a box grater or in a food processor using the coarse grating disc. Place the grated potato in a large bowl of cold water and swish to remove excess starch. Let sit for 2–3 minutes.

Drain and dry

Drain the potatoes in a colander and rinse under cold water until water runs clearer. Transfer grated potatoes to a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible — at least 1–2 minutes of firm twisting. Removing moisture is key for crispy hashbrowns.

Mix hashbrown base

Transfer the dried grated potatoes back to a dry bowl. Add the finely chopped onion, 1 large egg, 2 tablespoons flour, 1 tsp kosher salt, 1/2 tsp black pepper, and 1/2 tsp smoked paprika (if using). Toss gently until combined. The mixture should hold together when pressed; if too loose, add up to 1 more tablespoon of flour.

Heat the pan

Heat a large skillet over medium-high heat. Add 4 tablespoons vegetable oil and 1 tablespoon unsalted butter. Allow the oil to shimmer and the butter to foam but not burn (about 1 minute).

Form and fry

Scoop about 1/2 cup of the potato mixture per hashbrown (makes roughly 6–8 depending on size). Gently flatten into a 1/2-inch thick patty and place in the hot skillet, leaving space between patties. Cook undisturbed for 4–6 minutes until the underside is deep golden brown and releases easily.

Flip and finish

Flip the hashbrowns carefully and cook the second side another 3–5 minutes until crisp and cooked through. Reduce heat slightly if browning too quickly. Transfer finished hashbrowns to a wire rack set over a baking sheet or a plate lined with paper towels; keep warm in a 200°F (95°C) oven while you finish the rest.

Bring liquids to a simmer

In a medium saucepan, combine 4 cups water, 1 cup whole milk, and 1 tsp kosher salt. Bring to a gentle simmer over medium heat, stirring occasionally to prevent scorching.

Add grits and cook

Slowly whisk in 1 cup grits. Reduce heat to low and simmer, stirring frequently to prevent lumps and sticking. For quick grits follow package times (about 5–10 minutes); for regular or stone-ground grits cook 20–30 minutes until tender and creamy. If the grits thicken too much, stir in a splash of water or milk to loosen.

Finish with butter and cheese

When grits are tender and creamy, remove from heat and stir in 2 tablespoons unsalted butter until melted. Stir in 1/2 cup grated sharp cheddar (if using) until melted and fully incorporated. Season with 1/4 tsp freshly ground black pepper and adjust salt to taste.

Keep warm

Keep grits warm over very low heat, stirring occasionally, while finishing hashbrowns. If necessary, cover and place the saucepan in a warm oven (about 200°F / 95°C).

Spoon a generous portion of hot cheesy grits onto each plate. Top with 1–2 crispy hashbrowns per person. Garnish with chopped chives or green onions and a few drops of hot sauce if desired. Serve immediately.