Crispy Garlic Parmesan Hashbrowns Tips, FAQ & printable recipe

Tips for success

To get the crispiest hashbrowns, make sure the potatoes are as dry as possible before mixing. After squeezing, you can pat them with a paper towel to remove any remaining moisture.

Also, let the oil heat up properly before adding the patties—if the oil isn't hot enough, the hashbrowns will absorb oil and become greasy. Use a thermometer to check that the oil reaches 350°F (175°C).

For extra flavor, you can add a pinch of onion powder or a dash of paprika to the potato mixture. If you like a bit of heat, add a pinch of cayenne pepper.

The spicy mayo can be made ahead and stored in the refrigerator for up to a week. If you have leftover hashbrowns, reheat them in a toaster oven or on a skillet to restore crispness—avoid the microwave, which will make them soggy.

Variations

• Add Fresh Herbs: Stir in 2 tablespoons of chopped fresh chives, parsley, or dill along with the egg and seasonings. The herbs add a fresh, bright flavor that pairs well with the garlic and parmesan.
• Spicy Jalapeño: Add 1 finely minced jalapeño (seeds removed for less heat) to the potato mixture. This gives the hashbrowns a subtle kick that complements the spicy mayo.
• Bacon Cheddar: Fold in 1/4 cup of cooked, crumbled bacon and 1/4 cup of shredded cheddar cheese. The smoky bacon and melty cheese make these hashbrowns extra indulgent.
• Sweet Potato Version: Substitute 2 large sweet potatoes for the russet potatoes. Parboil them for 8-10 minutes, then shred and proceed as directed. The cooking time may be slightly shorter, so watch closely.

Storage and make-ahead

Fridge

Store leftover hashbrowns in an airtight container in the refrigerator for up to 3 days. Reheat in a 375°F (190°C) oven for 10 minutes to restore crispness.

Freezer

Freeze uncooked patties in a single layer on a baking sheet, then transfer to a freezer bag for up to 1 month.

Reheat

Reheat cooked hashbrowns in a toaster oven or skillet over medium heat until crisp and heated through. Avoid the microwave, which makes them soggy.

Leftover hashbrowns can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them on a baking sheet in a 375°F (190°C) oven for about 10 minutes, or until heated through and crisp. Avoid the microwave, as it will make them soft. If you've made the spicy mayo, keep it refrigerated separately.

You can prepare the potato mixture and shape the patties up to a day in advance. Place the patties on a parchment-lined baking sheet, cover with plastic wrap, and refrigerate.

When ready to cook, heat the oil and fry as directed—you may need to add a minute or two to the cooking time if the patties are cold. You can also freeze the uncooked patties for up to a month.

Serving ideas

These garlic parmesan hashbrowns are perfect for breakfast or brunch. Serve them alongside scrambled eggs, crispy bacon, or avocado slices. They also make a great side for burgers or sandwiches. The spicy mayo adds a creamy, tangy kick that complements the savory hashbrowns beautifully. For a lighter option, serve them with a simple green salad.

If you're hosting a brunch, double the recipe and keep the cooked hashbrowns warm in a low oven (200°F/95°C) while you fry the remaining batches. They'll stay crisp for up to 30 minutes.

For a fun twist, shape the mixture into small bite-sized rounds and serve them as appetizers with a dipping sauce. No matter how you serve them, these hashbrowns are sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Hashbrowns

Prep 20 minCook 18 minTotal 38 minServes 4

Ingredients

• 5 large russet potatoes (about 2 lb)
• 1 large egg
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 cup freshly grated parmesan cheese
• 1/2 cup vegetable oil, for frying
• spicy mayo, for serving

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, until the potatoes are just tender but still hold their shape. Drain and let cool until easy to handle, about 10 minutes. Peel the potatoes, then grate them on the large holes of a box grater into a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
2. Transfer the shredded potatoes to a large bowl. Add the egg, cornstarch, garlic powder, black pepper, and grated parmesan. Use your hands or a spatula to mix until everything is evenly combined and the mixture holds together when pressed.
3. Divide the potato mixture into 4 equal portions. Using your hands, shape each portion into a round patty about 1/2 inch thick. Press firmly so the patties hold together. Set them on a plate lined with parchment paper.
4. Pour the vegetable oil into a large skillet, enough to coat the bottom with about 1/4 inch of oil. Heat over medium-high heat until the oil shimmers and a small piece of potato sizzles immediately when dropped in.
5. Carefully place the patties into the hot oil, working in batches if needed to avoid crowding. Fry for 3 minutes per side, until deep golden brown and crispy. Use a spatula to flip them gently. The interior should be cooked through and fluffy.
6. Transfer the fried hashbrowns to a plate lined with paper towels to drain any excess oil. Serve immediately with spicy mayo for dipping.

Contains: eggs, milk

Estimated nutrition per serving

Calories

450

Protein

12 g

Carbohydrates

45 g

Fat

25 g

Automatic estimate from the ingredient list, not laboratory-verified.