cheese hash brown recipe

Written ByJenny Smyth Posted on
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The Best cheese hash brown recipe

I’ve always been a fan of cheesy, comforting dishes that are easy to make and perfect for a family gathering. Cheese hash browns are one of those recipes that never fail to impress. I’ve been making them for years, and my kids love them just as much as I do.

The best part about this recipe is that it’s incredibly versatile – you can serve it as a side dish, add it to a breakfast plate, or even use it as a topping for a burger or salad. I’ve also found that this recipe is a great way to get my kids to eat more vegetables, as they’re hidden in the shredded hash browns. The history of cheese hash browns is unclear, but I like to think that they originated in the States, where they’re a staple at diners and family restaurants.

The combination of crispy, golden-brown hash browns and gooey melted cheese is pure magic. It’s not hard to see why this recipe has become a classic in American cuisine. One of the key techniques in making cheese hash browns is getting the right balance of ingredients.

You need enough cheese to make the dish creamy and flavorful, but not so much that it overpowers the rest of the ingredients. I find that using a mix of cheddar and mozzarella works well, as the cheddar adds a sharpness while the mozzarella melts beautifully. The texture of cheese hash browns is another key factor in their success.

You want them to be crispy on the outside and fluffy on the inside, which is exactly what you get when you cook them in a pan with some oil. I’ve experimented with various cooking methods over the years, but I find that pan-frying them gives the best results. It’s not too difficult to make, either – simply heat up some oil in a large skillet, add your shredded potatoes and cook until they’re golden brown.

I love serving cheese hash browns at family gatherings because they’re easy to make in large quantities and everyone loves them.

Cheese Hash Browns

4.9 from 1169 votes

Crispy, golden hash browns loaded with melted cheese. Perfect for breakfast or as a side dish, these are easy to make and full of flavor.

Prep Time10 mins
Cook Time20 mins
Resting Time0 mins
Total Time30 mins
Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Hash Browns

4 large russet potatoes, peeled
1 teaspoon salt
1/2 teaspoon black pepper
2 tablespoons butter
2 tablespoons vegetable oil

For the Cheese Topping

1 cup shredded cheddar cheese
1/4 cup grated Parmesan cheese
2 tablespoons chopped fresh chives (optional)

👨‍🍳Directions

1Shred the peeled potatoes using a box grater or food processor.
2Place the shredded potatoes in a clean kitchen towel and squeeze firmly to remove as much moisture as possible.
3This step is crucial for achieving crispy hash browns.
4Transfer the squeezed potatoes to a large bowl and toss with salt and pepper.
5Heat the butter and vegetable oil in a large skillet over medium-high heat until the butter is melted and sizzling, about 2 minutes.
6Spread the potato mixture evenly in the skillet, pressing down gently with a spatula to form a single layer.
7Cook without stirring for 5 to 7 minutes, until the bottom is deep golden brown and crispy.
8Carefully flip the hash browns in sections using a spatula.
9Cook for another 5 to 7 minutes, pressing down again, until the second side is golden brown and the potatoes are tender throughout.
10Sprinkle the shredded cheddar and Parmesan cheeses evenly over the hot hash browns.
11Reduce the heat to low, cover the skillet, and cook for 2 to 3 minutes, until the cheese is fully melted and bubbly.
12Remove the skillet from the heat and let the hash browns rest for 1 minute.
13Garnish with fresh chives if desired, then slice and serve immediately while hot and crispy.

🔧Equipment

Box grater or food processor with shredding disc
Clean kitchen towel or cheesecloth
Large skillet (non-stick preferred)
Spatula
Plate

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 18g💛Saturated Fat: 8g❤️Cholesterol: 35mg🧂Sodium: 680mg🌾Total Carbs: 30g🥦Dietary Fiber: 3g🍬Sugars: 1g🥩Protein: 10g

📝Notes

For extra crispiness, soak the shredded potatoes in cold water for 10 minutes, then drain and squeeze dry. You can use any melting cheese like mozzarella or Monterey Jack.

Watch Video Of How Cheese Hash Browns Works

For storing leftovers, let the hash browns cool completely then place them in an airtight container in the fridge. They will stay good for up to three days.

To reheat, I put them back in a hot skillet with a little oil for a few minutes per side, which brings back the crispiness better than a microwave ever could. You can also freeze them after cooking.

Lay them on a baking sheet in a single layer, freeze until solid, then transfer to a freezer bag. Reheat directly from frozen in a hot oven or skillet.

I serve these with fried eggs for breakfast, alongside burgers for dinner, or as a side for any brunch gathering. They are always a hit and never last long on the table.

❓ Frequently Asked Questions About Cheese Hash Browns

Q: What type of potatoes are best for cheese hash browns?

Parmesan cheese adds an extra layer of flavor.

Q: Can I use pre-shredded potatoes?

This will affect the texture and flavor of your dish.

Q: How long do I need to cook cheese hash browns?

You can also add other ingredients such as diced onions or bell peppers.

Q: Can I make cheese hash browns ahead of time?

This will help them stay crispy longer.

Q: What if I don’t have mozzarella cheese?

You can also use other types of cheese such as cheddar or American.

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