Crispy Garlic Parmesan Hashbrowns

These garlic parmesan hashbrowns are the ultimate breakfast upgrade. Parboiled russet potatoes are shredded, mixed with garlic, parmesan, and a touch of cornstarch, then pan-fried until shatteringly crispy on the outside and fluffy inside. The parmesan crust adds a savory crunch that makes them irresistible.

Serve them with spicy mayo for a kick, or enjoy them plain—they're perfect alongside eggs, bacon, or a simple salad. This recipe is straightforward, uses everyday ingredients, and delivers restaurant-quality results in under 30 minutes.

Hashbrowns are a breakfast classic, but they often turn out greasy or soggy. This recipe solves that with a few key techniques. Parboiling the potatoes before shredding helps them cook evenly and release excess starch, while squeezing out all the liquid ensures a crisp exterior.

The addition of cornstarch and parmesan creates a golden, crunchy crust that stays crisp even after cooling. Whether you're feeding a crowd or just treating yourself, these garlic parmesan hashbrowns are a delicious way to start the day. They're simple to make, and the result is a texture that's hard to beat.

Ingredients

Why this recipe works

Parboiling the potatoes before shredding is the secret to perfectly cooked hashbrowns. It softens the potatoes just enough that they cook through in the pan without burning, while still holding their shape when shredded. This step also helps remove excess starch, which can make the hashbrowns gummy. The result is a fluffy interior that contrasts beautifully with the crispy exterior.

Squeezing out all the liquid from the shredded potatoes is crucial for crispness. Excess moisture turns to steam in the hot oil, which prevents browning and leads to soggy hashbrowns.

By wringing the potatoes in a cheesecloth, you remove that moisture, allowing the surface to fry and crisp up. The cornstarch and parmesan also absorb moisture and create a crunchy crust that's impossible to resist.

Notes and substitutions

Russet potatoes are the best choice for hashbrowns because they're high in starch and low in moisture, which yields a fluffy, crisp result. You can substitute Yukon Golds, but they may be slightly less crispy.

Freshly grated parmesan is essential—pre-shredded cheese often contains anti-caking agents that can affect the texture. Use a fine grater for the cheese so it melts into the crust.

For the oil, use a neutral oil with a high smoke point, like vegetable, canola, or peanut oil. You'll need enough to coat the bottom of the pan generously—about 1/4 inch deep. If you want to make these ahead, you can shape the patties and refrigerate them for up to a day, but they're best cooked fresh. The spicy mayo is optional but adds a nice kick.

• russet potatoes: Yukon Gold potatoes (less starchy, still crispy)
• garlic powder: 1 clove fresh garlic, minced (add with the egg)
• parmesan: pecorino romano (more salty and sharp)
• vegetable oil: canola or peanut oil (high smoke point)

Equipment

• large pot
• box grater
• cheesecloth
• mixing bowl
• large skillet
• spatula
• paper towels