Gouda Hashbrowns Recipe

Inspired by Terza

Time35m

Serves4

Make Gouda Hashbrowns Recipe in just 35m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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1
Prep the Potatoes
Peel the Russet potatoes and grate them using a box grater or food processor. You should have about 4 cups of grated potatoes.
2
Remove Excess Moisture
Place the grated potatoes in a clean kitchen towel or cheesecloth and wring out excess moisture. This step is crucial for achieving crispy hashbrowns.
3
Mix Ingredients
In a large bowl, combine the grated potatoes, shredded Gouda cheese, finely chopped onion, minced garlic, and eggs. Mix well to ensure all ingredients are evenly distributed.
4
Season the Mixture
Add salt, black pepper, and paprika to the potato mixture. Stir until the seasoning is fully incorporated.

5
Heat the Oil
In a large skillet, heat olive oil over medium-high heat until shimmering.
6
Form and Cook the Hashbrowns
Using a scoop or your hands, form the potato mixture into patties. Place them in the hot skillet, making sure not to overcrowd the pan. Cook for 4-5 minutes on each side or until golden brown and crispy.
7
Drain Excess Oil
Once cooked, transfer the hashbrowns to a plate lined with paper towels to absorb any excess oil.
8
Serve Hot
Serve the Gouda hashbrowns hot, garnished with additional Gouda cheese if desired.