Cheesy Hashbrown Recipe
Make Cheesy Hashbrown 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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Hashbrown base
Cheese & mix-ins
For cooking
To finish (optional)
Method
Hashbrown base
- 1
Prep potatoes
If using frozen hashbrowns, place them in a clean kitchen towel or several layers of paper towels and squeeze out as much moisture as possible. Measure 4 cups of the drained shredded potatoes.
- 2
Bind mixture
In a large mixing bowl combine the drained hashbrowns, 1 beaten large egg, 2 tablespoons flour, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon onion powder and 1/2 teaspoon garlic powder. Mix thoroughly so the egg and flour coat the shreds evenly and the mixture holds together when squeezed.
Cheese & mix-ins
- 3
Add cheeses and mix-ins
Fold in 1 1/2 cups grated sharp cheddar, 1/2 cup shredded mozzarella (if using), 2 tablespoons chopped chives and the chopped cooked bacon (if using). Mix until distributed evenly — the mixture should be slightly tacky and cohesive but not overly wet.
For cooking
- 4
Form patties
Divide the mixture into 8 even portions for sandwiches or 6 larger portions for main-course servings. Press each portion firmly into a compact patty about 1/2 inch (1.2 cm) thick. Keep a plate ready and cover formed patties while you heat the pan so they don’t dry out.
- 5
Heat pan
Place a large nonstick or cast-iron skillet over medium heat. Add 2 tablespoons oil and 1 tablespoon butter. Let the butter melt and the fat shimmer — the pan should be hot enough that a small pinch of hashbrown sizzles immediately.
- 6
Pan-fry hashbrowns
Working in a single layer without overcrowding, add patties to the skillet. Cook for 4–5 minutes undisturbed until the bottom is deep golden brown and releases easily. Carefully flip and press gently with a spatula; cook another 3–5 minutes until the second side is golden and the interior is cooked through. If the exterior is browning too quickly before the center cooks, reduce heat to medium-low and cover for 2–3 minutes to finish cooking through.
- 7
Melt cheese topping (optional)
For extra cheesiness, sprinkle a tablespoon of additional cheddar on each patty in the final minute of cooking, then cover the pan briefly to melt the cheese.
- 8
Drain and rest
Transfer cooked hashbrowns to a wire rack set over a baking sheet or paper towel-lined plate to drain excess oil for 1–2 minutes so they stay crisp.
To finish (optional)
- 9
Serve
Serve hot with a dollop of sour cream and a drizzle of hot sauce or ketchup if desired. Garnish with additional chopped chives. These are great for breakfast sandwiches, as a side, or topped with eggs.