Crispy Garlic Parmesan Hashbrowns with Secret Dipping Sauce Tips, FAQ & printable recipe

Tips for success

For extra crispiness, you can double-fry the hashbrowns. After the first fry, let them cool for a few minutes, then fry again for 1-2 minutes per side.

This removes more moisture and creates an even crunchier crust. Another tip is to use a cast-iron skillet, which retains heat better and helps achieve an even golden color.

If you're making a large batch, keep the fried hashbrowns warm in a 200°F (93°C) oven on a wire rack set over a baking sheet. This prevents them from getting soggy while you cook the rest. The dipping sauce can be made up to two days ahead and stored in the refrigerator.

Variations

• Spicy Jalapeño: Add 1-2 finely minced jalapeños to the potato mixture for a spicy kick. Remove the seeds for less heat. This variation pairs well with a cooling ranch dip instead of the secret sauce.
• Bacon Cheddar: Stir in 1/4 cup cooked, crumbled bacon and 1/4 cup shredded cheddar cheese to the potato mixture. The bacon adds smoky flavor, and the cheese melts into gooey pockets. Adjust salt accordingly since bacon is salty.
• Herb and Chive: Add 2 tablespoons of chopped fresh chives and 1 teaspoon of dried thyme to the potato mixture. The herbs add freshness and a subtle earthiness. Serve with a dollop of sour cream instead of the dipping sauce.
• Sweet Potato: Swap the russet potatoes for sweet potatoes. Par-boil them for a shorter time, about 5-6 minutes, as they cook faster. Squeeze out moisture thoroughly. The flavor will be sweeter and pair well with a maple-mustard dip.

Storage and make-ahead

Fridge

Store leftover hashbrowns in an airtight container in the refrigerator for up to 3 days. Reheat in the oven for best results.

Freezer

Uncooked patties can be frozen for up to 3 months. Place them in a single layer on a baking sheet, freeze until solid, then transfer to a zip-top bag.

Reheat

Reheat leftover hashbrowns in a 350°F (175°C) oven for 8-10 minutes until hot and crispy. Avoid microwaving to maintain crunch.

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 350°F (175°C) oven for about 10 minutes, or until heated through and crispy. Avoid microwaving, as it makes them soggy.

You can prepare the potato mixture up to a day in advance. Shape the patties and place them on a parchment-lined baking sheet, cover, and refrigerate.

When ready to cook, proceed with the frying step. You can also freeze the uncooked patties for up to 3 months; thaw in the refrigerator before frying.

Serving ideas

These garlic parmesan hashbrowns are best served hot and crispy. Arrange them on a platter with the dipping sauce in a small bowl on the side.

They pair wonderfully with scrambled eggs, bacon, or a fresh fruit salad. For a brunch spread, serve them alongside a stack of pancakes or a savory frittata.

The secret dipping sauce adds a tangy, spicy kick that complements the savory hashbrowns. If you prefer a milder sauce, reduce the hot sauce or omit it entirely.

You can also add a sprinkle of fresh chives or parsley on top for a pop of color, though it's not necessary. These hashbrowns are also delicious on their own, without any dip.

Frequently asked questions

Recipe card

Crispy Garlic Parmesan Hashbrowns with Secret Dipping Sauce

Prep 20 minCook 15 minTotal 35 minServes 4

Ingredients

• 5 large russet potatoes
• 1 large egg
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 1/4 cup freshly grated parmesan cheese
• 1/2 cup vegetable oil for frying
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp hot sauce
• 1/2 tsp garlic powder

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes, until they are just barely fork-tender but still firm in the center. Drain and let cool until easy to handle. Peel the potatoes once they are cool enough to touch.
2. Using a box grater or food processor, grate the potatoes into thick shreds. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This step is crucial for crispiness.
3. In a large bowl, combine the shredded potatoes, egg, cornstarch, garlic powder, black pepper, and parmesan cheese. Mix with your hands until everything is well combined and the mixture holds together when pressed.
4. Divide the potato mixture into 4 equal portions. Shape each portion into a round patty about 1/2-inch thick. Press firmly so the patties hold together during frying.
5. Pour the vegetable oil into a large skillet and heat over medium-high heat until shimmering. To test, drop a tiny piece of potato into the oil; it should sizzle immediately.
6. Carefully place the patties in the hot oil, leaving space between them. Fry for 3 minutes per side, until deep golden brown and crackling. Use a spatula to flip gently. Cook in batches if needed to avoid overcrowding.
7. While the hashbrowns fry, whisk together the mayonnaise, ketchup, hot sauce, and garlic powder in a small bowl until smooth and well combined.
8. Transfer the fried hashbrowns to a paper towel-lined plate to drain excess oil. Serve hot with the secret dipping sauce on the side.

Contains: eggs, milk

Estimated nutrition per serving

Calories

320

Protein

7 g

Carbohydrates

30 g

Fat

19 g

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