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!
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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