Crispy Cheesy Hash Browns

If you make these hash browns, they will probably be the best hash browns you have ever made. They are somewhere in between a chip and a french fry and a parmesan crisp. There isn’t any parmesan in these – but the little fried / baked cheesy bits that happen on the edges of these hash browns is where I draw that comparison. These are very thin and crispy, and if you are the type of person that likes that you will LOVE these. I always go for the smaller french fries in a basket of fries because I know those ends are going to be the most cooked and the crispiest. These hash browns are what dreams are made of. They are amazing. You are gonna love these!


  • 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

How To Make Crispy Cheesy Hash Browns

Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes. Drain the potatoes and rise with cold water until cool enough to handle. Grate the potatoes and add the grated potatoes to a medium sized bowl.

Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined. Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands.

Heat a few tablespoons of oil in a large skillet over medium high heat. Add the hash browns to the skillet in batches, cooking for 3 minutes on each side. Add more oil as needed. Transfer the cooked hash browns to a paper towel lined plate. Serve hot.

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