Crispy Cheesy Hash Browns
Crispy Cheesy Hash Browns
Ingredients
For the Hash Browns
- 8 russet potatoes, medium
- 5 tablespoons corn starch
- 4 ounces shredded cheddar cheese
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 inch oil, for frying
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1/4 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika powder
- 1 teaspoon lemon juice, or pickle juice
Instructions
- 1
Peel the russet potatoes.
⏱️ 5 min
- 2
Add the peeled potatoes to a large pot of salted water. Bring to a boil and cook for about 8 minutes, or until partially cooked but still firm in the center.
⏱️ 10 min
- 3
Drain the potatoes very well and allow them to cool completely, about 10 minutes, until they are easy to handle.
⏱️ 10 min
- 4
Using the large holes of a box grater, grate the cooled potatoes.
⏱️ 5 min
- 5
Spread the grated potatoes out on a clean surface or baking sheet for a few minutes to allow any excess steam to escape. If the potatoes still feel particularly wet, gently squeeze out any excess moisture using a clean kitchen towel or paper towels.
⏱️ 5 min
- 6
In a large bowl, combine the grated potatoes, corn starch, shredded cheddar cheese, 1 teaspoon salt (or to taste), 1 teaspoon black pepper, and 1 1/2 teaspoons garlic powder.
⏱️ 3 min
- 7
Gently mix all ingredients until everything is evenly combined.
⏱️ 2 min
- 8
Take a portion of the potato mixture and firmly press it into a thick rectangle or oval shape. Repeat with the remaining mixture until all hash browns are formed.
⏱️ 5 min
- 9
Heat about 1 inch of oil in a large skillet over medium heat until it reaches 360°F (182°C).
⏱️ 5 min•🌡️ 360
- 10
Carefully add the formed hash browns to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until deeply golden brown and crispy.
⏱️ 10 min•🌡️ 360
- 11
Transfer the cooked hash browns to a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil.
⏱️ 2 min
- 12
While the hash browns are cooking, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, 1/4 teaspoon salt (or to taste), 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika powder, and 1 teaspoon lemon juice until smooth and creamy.
⏱️ 3 min
- 13
Serve the crispy cheesy hash browns hot with the prepared dipping sauce.
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Cheesy Hash Browns
For the Hash Browns
- 8 russet potatoes, medium
- 5 tablespoons corn starch
- 4 ounces shredded cheddar cheese
- 1 teaspoon salt, or to taste
- 1 teaspoon black pepper
- 1 1/2 teaspoons garlic powder
- 1 inch oil, for frying
For the Dipping Sauce
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- 1/4 teaspoon salt, or to taste
- 1 teaspoon garlic powder
- 1/2 teaspoon black pepper
- 1/4 teaspoon smoked paprika powder
- 1 teaspoon lemon juice, or pickle juice
Instructions
- 1
Peel the russet potatoes.
⏱️ 5 min - 2
Add the peeled potatoes to a large pot of salted water. Bring to a boil and cook for about 8 minutes, or until partially cooked but still firm in the center.
⏱️ 10 min - 3
Drain the potatoes very well and allow them to cool completely, about 10 minutes, until they are easy to handle.
⏱️ 10 min - 4
Using the large holes of a box grater, grate the cooled potatoes.
⏱️ 5 min - 5
Spread the grated potatoes out on a clean surface or baking sheet for a few minutes to allow any excess steam to escape. If the potatoes still feel particularly wet, gently squeeze out any excess moisture using a clean kitchen towel or paper towels.
⏱️ 5 min - 6
In a large bowl, combine the grated potatoes, corn starch, shredded cheddar cheese, 1 teaspoon salt (or to taste), 1 teaspoon black pepper, and 1 1/2 teaspoons garlic powder.
⏱️ 3 min - 7
Gently mix all ingredients until everything is evenly combined.
⏱️ 2 min - 8
Take a portion of the potato mixture and firmly press it into a thick rectangle or oval shape. Repeat with the remaining mixture until all hash browns are formed.
⏱️ 5 min - 9
Heat about 1 inch of oil in a large skillet over medium heat until it reaches 360°F (182°C).
⏱️ 5 min•🌡️ 360 - 10
Carefully add the formed hash browns to the hot oil, being careful not to overcrowd the pan. Fry for about 3-4 minutes per side, or until deeply golden brown and crispy.
⏱️ 10 min•🌡️ 360 - 11
Transfer the cooked hash browns to a wire rack set over a baking sheet or a paper towel-lined plate to drain any excess oil.
⏱️ 2 min - 12
While the hash browns are cooking, prepare the dipping sauce. In a small bowl, whisk together the mayonnaise, ketchup, hot sauce, 1/4 teaspoon salt (or to taste), 1 teaspoon garlic powder, 1/2 teaspoon black pepper, 1/4 teaspoon smoked paprika powder, and 1 teaspoon lemon juice until smooth and creamy.
⏱️ 3 min - 13
Serve the crispy cheesy hash browns hot with the prepared dipping sauce.
⏱️ 1 min