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    Home > Blog > Breakfast & Brunch > Crispy and Cheesy Hash Browns

    Crispy and Cheesy Hash Browns

    by Teri Lyn Fisher · Published: Jul 6, 2018 · Modified: Aug 5, 2020

    Jump to Recipe

    A plate of crispy cheese 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!
    ♥ Teri
    A close up of a plate of crispy cheese hash browns.

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    A plate of crispy cheese hash browns.

    Crispy and Cheesy Hash Browns

    5 from 3 votes
    PRINT RECIPE Pin Recipe
    RECIPE BY Teri & Jenny
    Servings: 4

      INGREDIENTS  

    • 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

      INSTRUCTIONS  

    • 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.

      NOTES  

    • *Makes 12 Hash Browns

    July 6, 2018 / 2 Comments

    About Teri Lyn Fisher

    Teri Lyn Fisher is half of Spoon Fork Bacon. She is also a food and cosmetics photographer. She is a big fan of hot dogs. #sfbTERI

    Previous Post: < Previous Post 4th of July Funfetti Cake
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    July 6, 2018 / 2 Comments

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    1. Janet

      December 31, 2020 at 2:03 pm

      5 stars
      Awesome recipe!

      Reply
    2. Rhoda Culbreth

      December 08, 2018 at 9:01 am

      This is delicious…so much Flavor!!

      Reply

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