Crispy Cheesy Hashbrowns
Get ready to indulge in these irresistible crispy hashbrowns, oozing with flavorful cheddar cheese! Perfectly golden and crunchy, they're paired with a velvety dipping sauce that takes your snacking experience to the next level. Whip up this crowd-pleaser and elevate your breakfast or brunch game today!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 5 tbsp corn starch (75 ml)
- 1 tsp lemon juice (5 ml)
- 8-9 medium russet potatoes
🥛Dairy & Eggs(1)
- 4 oz shredded cheddar cheese (113 g)
🫙Pantry Staples(1)
- Oil for frying
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1/2 tsp black pepper (2.5 ml)
- 1 1/2 tsp garlic powder (7.5 ml)
- 1 tsp garlic powder (5 ml)
- Salt to taste
- 1/4 tsp smoked paprika powder (1.25 ml)
🍯Sauces & Condiments(3)
- 1 tbsp hot sauce (15 ml)
- 2 tbsp ketchup (30 ml)
- 1/2 cup mayonnaise (120 ml)
👨🍳 Instructions
- 1
Peel the potatoes. Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle.
- 2
Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture.
- 3
Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, and salt. Gently mix until everything is evenly combined.
- 4
Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture.
- 5
Heat about 1 inch of oil in a skillet over medium heat to 360°F.
- 6
Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy.
- 7
Transfer to a wire rack or paper towel-lined plate and let the excess oil drain.
- 8
For the sauce, mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice until smooth and creamy.
- 9
Serve the hash browns hot and crispy with the dipping sauce.
💡 Pro Tips
- ✓Par-boil the potatoes for exactly 8 minutes so the outer starches gelatinize while the core stays raw, creating a firm structure that won't disintegrate when grated but still binds well when fried.timing8 minutes
- ✓After grating, squeeze the potatoes until you've removed at least 3-4 tablespoons of liquid per pound, since excess surface moisture will flash to steam in the hot oil, causing violent splattering and preventing the Maillard browning reaction from occurring efficiently.technique3-4 tbsp liquid removed per pound
- ✓Mix in cornstarch at roughly 1-2 tablespoons per 2 cups of grated potato because it gelatinizes at around 140°F, forming a starch matrix that binds the shreds together far more effectively than the potato's native starch alone, preventing the hashbrown from falling apart during flipping.ingredient1-2 tbsp per 2 cups potato
- ✓Maintain oil temperature precisely at 360°F using a thermometer, since anything below 340°F causes excess oil absorption through slower moisture evaporation, while temperatures above 375°F will burn the exterior before the 3-4 minute per side cook time allows the interior starches to fully set.equipment360°F
- ✓Press the potato mixture firmly enough to eliminate air pockets but avoid compacting it into a dense puck, since some porosity is necessary for steam to escape during frying and for oil to create the shattering crisp texture on contact with the 360°F surface.technique360°F oil contact
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
Crispy Cheesy Hashbrowns
Get ready to indulge in these irresistible crispy hashbrowns, oozing with flavorful cheddar cheese! Perfectly golden and crunchy, they're paired with a velvety dipping sauce that takes your snacking experience to the next level. Whip up this crowd-pleaser and elevate your breakfast or brunch game today!
📝 Ingredients
Serves 4🥬Fresh Produce(3)
- 5 tbsp corn starch (75 ml)
- 1 tsp lemon juice (5 ml)
- 8-9 medium russet potatoes
🥛Dairy & Eggs(1)
- 4 oz shredded cheddar cheese (113 g)
🫙Pantry Staples(1)
- Oil for frying
🧂Spices & Seasonings(6)
- 1 tsp black pepper (5 ml)
- 1/2 tsp black pepper (2.5 ml)
- 1 1/2 tsp garlic powder (7.5 ml)
- 1 tsp garlic powder (5 ml)
- Salt to taste
- 1/4 tsp smoked paprika powder (1.25 ml)
🍯Sauces & Condiments(3)
- 1 tbsp hot sauce (15 ml)
- 2 tbsp ketchup (30 ml)
- 1/2 cup mayonnaise (120 ml)
👨🍳 Instructions
- 1
Peel the potatoes. Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle.
- 2
Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture.
- 3
Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, and salt. Gently mix until everything is evenly combined.
- 4
Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture.
- 5
Heat about 1 inch of oil in a skillet over medium heat to 360°F.
- 6
Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy.
- 7
Transfer to a wire rack or paper towel-lined plate and let the excess oil drain.
- 8
For the sauce, mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice until smooth and creamy.
- 9
Serve the hash browns hot and crispy with the dipping sauce.
💡 Pro Tips
- ✓Par-boil the potatoes for exactly 8 minutes so the outer starches gelatinize while the core stays raw, creating a firm structure that won't disintegrate when grated but still binds well when fried.timing8 minutes
- ✓After grating, squeeze the potatoes until you've removed at least 3-4 tablespoons of liquid per pound, since excess surface moisture will flash to steam in the hot oil, causing violent splattering and preventing the Maillard browning reaction from occurring efficiently.technique3-4 tbsp liquid removed per pound
- ✓Mix in cornstarch at roughly 1-2 tablespoons per 2 cups of grated potato because it gelatinizes at around 140°F, forming a starch matrix that binds the shreds together far more effectively than the potato's native starch alone, preventing the hashbrown from falling apart during flipping.ingredient1-2 tbsp per 2 cups potato
- ✓Maintain oil temperature precisely at 360°F using a thermometer, since anything below 340°F causes excess oil absorption through slower moisture evaporation, while temperatures above 375°F will burn the exterior before the 3-4 minute per side cook time allows the interior starches to fully set.equipment360°F
- ✓Press the potato mixture firmly enough to eliminate air pockets but avoid compacting it into a dense puck, since some porosity is necessary for steam to escape during frying and for oil to create the shattering crisp texture on contact with the 360°F surface.technique360°F oil contact