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!
Ingredients
- 3 small russet potatoes, peeled
- 1/3 cup flour
- 1 egg
- 3 tbsp butter, softened
- 3/4 cup shredded cheddar cheese
- 1 tsp salt
- 1/2 tsp pepper oil, for frying
How To Make Crispy Cheesy Hash Browns
Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes. Drain the potatoes and rise with cold water until cool enough to handle. Grate the potatoes and add the grated potatoes to a medium sized bowl.
Add the flour, egg, butter, cheese, salt, and pepper to the bowl and mix until everything is well combined. Use a greased 1/3 cup measuring cup to portion out the mixture and form into patties with your hands.
Heat a few tablespoons of oil in a large skillet over medium high heat. Add the hash browns to the skillet in batches, cooking for 3 minutes on each side. Add more oil as needed. Transfer the cooked hash browns to a paper towel lined plate. Serve hot.
