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!
Hungry for more?
Crispy and Cheesy Hash Browns
- 2 large russet potatoes, peeled and shredded
- 6 ounces shredded cheddar cheese
- 1 tablespoon minced thyme, plus more for garnish
- 1 teaspoon salt
- ½ teaspoon black pepper
- 3 tablespoons unsalted butter, divided
- Place shredded potato into a large bowl of cold water and allow potatoes to sit for about 1 hour.
- Drain water from potatoes and squeeze out as much excess water as possible.
- Place shredded and squeezed potatoes into a clean mixing bowl and toss together with cheese, thyme, salt, and pepper.
- Place a large cast iron skillet over medium heat and melt 1 tablespoon butter.
- Scoop 3 to 4 (½ cup scoops) of the mixture and place into the hot skillet, about 1 inch a part, pressing down on the potato pile with the back of a spatula to flatten. Fry hash browns for 4 to 5 minutes on each side or until browned and crispy.
- Remove from heat and transfer to baking sheet lined with a cooling rack. Lightly season with salt.
- Repeat steps 5 and 6 until all the potato mixture has been used.
- Transfer hash browns to a platter and top with more minced thyme. Serve.
- *Makes 12 Hash Browns