Crispy Cheesy Hash Browns


  • 3 small russet potatoes, peeled
  • 1/3 cup flour
  • 1 egg
  • 3 tbsp butter, softened
  • 3/4 cup shredded cheddar cheese
  • 1 tsp salt
  • 1/2 tsp pepper
  • oil, for frying


  1. Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes.
  2. Drain the potatoes and rise with cold water until cool enough to handle.
  3. Grate the potatoes and add the grated potatoes to a medium sized bowl.
  4. Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined.
  5. Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands.
  6. Heat a few tablespoons of oil in a large skillet over medium high heat.
  7. Add the hashbrowns to the skillet in batches, cooking for 3 minutes on each side.
  8. Add more oil as needed. Transfer the cooked hashbrowns to a paper towel lined plate. Serve hot.

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