Crispy Garlic Parmesan Hashbrowns for Breakfast Tips, FAQ & printable recipe

Tips for success

For the crispiest results, use a thermometer to monitor the oil temperature. Aim for 350°F (175°C) and adjust the heat as needed to maintain that temperature.

If the oil starts smoking, reduce the heat immediately. Also, don’t be tempted to press down on the patties with your spatula—this squeezes out moisture and makes them dense instead of fluffy.

If you’re making a larger batch, keep the cooked hashbrowns warm in a 200°F (95°C) oven on a wire rack set over a baking sheet. This keeps them crispy without steaming.

For extra flavor, try adding a pinch of smoked paprika or a few chopped chives to the potato mixture. Serve with spicy mayo, ketchup, or a dollop of sour cream.

Variations

• Spicy Jalapeño: Add 2 tablespoons of finely chopped pickled jalapeños and a pinch of cayenne pepper to the potato mixture before shaping. The heat cuts through the richness of the parmesan and adds a zesty kick.
• Herb and Chive: Stir in 2 tablespoons of chopped fresh chives and 1 tablespoon of chopped fresh parsley along with the seasonings. The herbs add color and a fresh, oniony flavor that pairs well with eggs.
• Bacon Cheddar: Fold in 1/4 cup of cooked, crumbled bacon and 1/4 cup of shredded sharp cheddar cheese into the potato mixture. Reduce the salt slightly, as both bacon and cheddar are salty.
• Sweet Potato: Substitute half of the russet potatoes with peeled sweet potatoes. Par-boil the sweet potatoes for 5 minutes less than the russets, then shred and proceed as directed. The sweetness balances the savory parmesan.

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 5-7 minutes to restore crispness.

Freezer

Freeze cooked hashbrowns in a single layer on a baking sheet, then transfer to a freezer-safe bag for up to 2 months.

Reheat

To reheat, place frozen or refrigerated hashbrowns on a baking sheet and warm in a 375°F (190°C) oven for 5-7 minutes (or 10-12 minutes if frozen).

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 and warm in a 375°F (190°C) oven for 5-7 minutes, or until hot and crisp. Avoid microwaving, as it will make them soggy.

You can prepare the shredded potato mixture up to a day in advance. After squeezing dry, store it in a covered bowl in the refrigerator.

When ready to cook, add the egg, cornstarch, and seasonings, then shape and fry as directed. The par-boiled potatoes can also be boiled and shredded a day ahead, but be sure to squeeze them well before storing.

Serving ideas

These hashbrowns are a natural partner for a classic breakfast spread. Serve them alongside scrambled eggs, crispy bacon, or a stack of pancakes.

They also shine as a side for brunch dishes like eggs Benedict or a hearty breakfast burrito. For a simple yet satisfying meal, top them with a fried egg and a sprinkle of chives.

For a more indulgent take, serve the hashbrowns with a dollop of sour cream and a spoonful of caviar or smoked salmon. They also make a great base for a breakfast sandwich—layer one patty with a fried egg, cheese, and a slice of tomato. No matter how you serve them, these hashbrowns are sure to disappear quickly.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Hashbrowns for Breakfast

Prep 15 minCook 18 minTotal 33 minServes 4

Ingredients

• 5 large russet potatoes
• 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

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 minutes, until the potatoes are just tender but still hold their shape. Drain and let cool until easy to handle.
2. Once the potatoes are cool enough to handle, peel them and grate them on the large holes of a box grater or use a food processor with the shredding disc. Place the shredded potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.
3. In a large bowl, combine the shredded potatoes with the egg, cornstarch, garlic powder, black pepper, and freshly grated parmesan cheese. Mix until everything is evenly coated.
4. Divide the potato mixture into 4 equal portions. Shape each portion into a round patty about 1/2 inch thick, pressing firmly so they hold together.
5. Pour the vegetable oil into a large heavy skillet, enough to coat the bottom with about 1/4 inch of oil. Heat over medium-high until the oil shimmers and a small piece of potato sizzles immediately when added.
6. Carefully place the patties in the hot oil, working in batches if needed. Fry for 3 minutes per side, until deep golden brown and crispy. Use a spatula to flip gently.
7. Transfer the cooked hashbrowns to a plate lined with paper towels to drain any excess oil. Serve hot, with spicy mayo for dipping if desired.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

9 g

Carbohydrates

38 g

Fat

15 g

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