Description
These Crispy Cheesy Hash Browns are golden, crunchy on the outside, and melty in the center — the perfect diner-style breakfast you can make at home in minutes. Simple ingredients, quick prep, and guaranteed crispiness every time.
Ingredients
Base Hash Browns
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2 large russet potatoes, shredded
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1 cup shredded cheddar cheese
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2 tablespoons butter
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2 tablespoons oil (vegetable or canola)
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½ teaspoon salt
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¼ teaspoon black pepper
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½ teaspoon garlic powder
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½ teaspoon onion powder
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¼ teaspoon paprika
Optional Add-Ins
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¼ cup diced onions
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2 tablespoons chopped jalapeños
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¼ cup cooked bacon pieces
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2 tablespoons chopped parsley or chives
Instructions
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Shred the potatoes and rinse until the water runs clear. Squeeze completely dry using a clean towel.
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Transfer the potatoes to a bowl and mix with cheddar cheese, salt, pepper, garlic powder, onion powder, and paprika.
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Heat a skillet over medium-high heat. Add butter and oil until hot and shimmering.
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Spread the potato mixture into the skillet in an even layer. Gently press with a spatula.
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Cook undisturbed until the bottom is golden and crispy. Flip in one piece or in sections.
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Cook the second side until fully crisp and the cheese is melted.
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Serve immediately while hot and golden.
Notes
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Dry potatoes = crisp hash browns. Squeeze out as much water as possible.
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A mix of butter and oil gives the best flavor and crunch.
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Cheddar melts quickly and browns beautifully, but you can mix cheeses for extra flavor.
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Make patties instead of one large hash brown for easier flipping.
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For less oil, cook in the air fryer at 380°F (193°C) for 10–12 minutes.
- Prep Time: 10 minutes
- Cook Time: 12–15 minutes
- Category: Breakfast
- Method: Skillet
- Cuisine: American
Nutrition
- Serving Size: 1 portion
- Calories: 260–320 kcal
- Sugar: 1–2 g
- Sodium: 250–400 mg
- Fat: 14–18 g
- Saturated Fat: 6–8 g
- Unsaturated Fat: 6–10 g
- Trans Fat: 0 g
- Carbohydrates: 22–26 g
- Fiber: 2–3 g
- Protein: 6–9 g
- Cholesterol: 15–25 mg