Cheesy Hash Browns Recipe

Prepare potatoes

If using frozen shredded hash browns, thaw in refrigerator or at room temperature and then place in a clean kitchen towel or several layers of paper towels. Squeeze out as much moisture as possible until mostly dry. This prevents sogginess and helps browns crisp.

Combine the drained shredded potatoes in a large bowl with the eggs, flour, salt, black pepper, and onion powder. Mix thoroughly until the eggs and flour are evenly distributed and the mixture holds together when pressed.

Fold 1 1/4 cups of the shredded cheddar (reserve about 1/4 cup for topping) and the mozzarella (if using) into the potato mixture. If adding bacon or green onions, fold them in now so they are evenly distributed.

Pan-frying method (crispiest)

Heat 1 tablespoon of butter or oil in a large nonstick or cast-iron skillet over medium-high heat until shimmering. Spoon about 1/2 cup portions of the potato mixture into the skillet and press down gently with a spatula to form 1/2-inch thick patties. Cook without moving for 4–5 minutes until the underside is deeply golden and crisp. Reduce heat to medium, flip carefully, add another 1 tablespoon butter or oil around the patties, and cook 3–4 minutes more until the other side is golden and cheese is melted. Transfer to a baking sheet and keep warm in a 200°F (95°C) oven if making multiple batches.

Baking method (hands-off, feeds a crowd)

Preheat oven to 425°F (220°C). Lightly grease a large rimmed baking sheet with nonstick spray or the reserved butter. Spread the potato mixture in an even 1/2-inch layer, then press firmly. Sprinkle the reserved 1/4 cup cheddar evenly over the top. Bake for 20–25 minutes until the edges are crisp and top is golden. For extra browning, broil 1–2 minutes while watching closely.

If pan-fried, transfer patties to plates. If baked, use a spatula to cut into squares or wedges. Top with the remaining grated cheddar if you want immediate extra cheesiness; it will melt on warm potatoes. Garnish with sour cream, chopped chives or parsley, and a dash of hot sauce as desired.

Serve hot. Leftovers can be refrigerated in an airtight container for up to 3 days and reheated in a skillet or oven to restore crispness.