Cheesy Hashbrowns Recipe

Prepare potatoes

If using fresh potatoes: Peel and grate the russets on the coarse side of a box grater or in a food processor. Place grated potatoes in a clean kitchen towel or several layers of paper towels and squeeze out as much liquid as possible. Removing moisture is crucial for crisp hashbrowns.

If using frozen shredded hashbrowns: Thaw completely, then press between towels or squeeze in a colander to remove excess moisture until mostly dry.

Combine base ingredients

In a large bowl, combine the drained grated potatoes and grated/minced onion. Add the eggs, flour, salt, and black pepper. Mix thoroughly until the potato strands and onion are evenly coated and the mixture holds together when pressed. If it seems too wet, add up to 1 additional tablespoon of flour.

Preheat skillet

Heat a large nonstick or cast-iron skillet over medium heat. Add 1 tablespoon vegetable oil and 1 tablespoon butter (or a total of 1 tablespoon butter and oil as listed) and let the butter melt and foam but not burn.

Form and cook patties

Spoon about 3/4 cup of the hashbrown mixture per patty into the hot skillet (this recipe yields about 6 patties). Press each mound gently with a spatula to form a flattened patty about 1/2-inch thick. Cook undisturbed for 4–6 minutes until the bottom is deep golden brown and releases easily.

Flip and cheese

Flip the patties carefully. Immediately top each with about 1/3 cup grated cheddar (and a sprinkle of parmesan if using). Reduce heat to medium-low, cover the skillet with a lid for 2–3 minutes to help the cheese melt and the center cook through. If the patties need more browning, remove the lid for the last minute.

If pan becomes dry while cooking later batches, add the remaining tablespoon of oil and/or butter between batches to maintain browning and flavor.

Transfer cooked cheesy hashbrowns to a wire rack set over a baking sheet or to a plate lined with paper towels to drain briefly. Sprinkle with sliced chives or green onions and a small dusting of parmesan if desired to finish.

Serve hot with optional sour cream, ketchup, or your preferred condiments. Store leftovers in an airtight container in the refrigerator for up to 3 days; re-crisp in a skillet or oven at 375°F (190°C) for 8–10 minutes before serving.