Garlic Parmesan Hashbrowns: Crispy, Savory, Easy Tips, FAQ & printable recipe

Tips for success

For extra crispy hashbrowns, you can press the patties down gently with a spatula while frying. This ensures even contact with the hot oil and helps develop a golden crust.

Also, make sure the oil is hot enough before adding the patties; if it's not, they will absorb oil and become greasy. A good test is to drop a tiny piece of potato into the oil; it should sizzle immediately.

If you're making a large batch, keep the cooked hashbrowns warm in a 200°F (95°C) oven while you fry the rest. Place them on a wire rack set over a baking sheet to keep them crisp.

Avoid stacking them, as that will trap steam and soften the crust. Serve them as soon as possible for the best texture.

Variations

• Spicy Jalapeño: Add 2 tablespoons of finely chopped pickled jalapeños and a pinch of cayenne to the potato mixture. The heat pairs beautifully with the Parmesan and garlic.
• Herb and Chive: Stir in 2 tablespoons of chopped fresh chives and 1 teaspoon of dried thyme. The herbs add a fresh, aromatic note that complements the savory flavors.
• Bacon Cheddar: Fold in 1/4 cup of cooked, crumbled bacon and 1/4 cup of shredded sharp cheddar cheese. Reduce the salt slightly to account for the bacon's saltiness.
• Sweet Potato: Substitute the russet potatoes with 3 medium sweet potatoes, peeled and grated. Reduce the cooking time by 1 minute per side, as sweet potatoes cook faster.

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 uncooked patties on a baking sheet until solid, then transfer to a freezer bag. Cook from frozen, adding 2-3 minutes per side.

Reheat

Reheat frozen cooked hashbrowns directly in a skillet with a little oil over medium heat until hot and crispy.

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 until crisp. Avoid microwaving, as it will make them soggy.

You can prepare the potato mixture up to a day in advance. After squeezing out the moisture and mixing in the other ingredients, cover the bowl and refrigerate.

When ready to cook, shape the patties and fry as directed. You may need to add a minute or two to the cooking time if the mixture is very cold.

Serving ideas

These hashbrowns are incredibly versatile. Serve them as a side to a classic breakfast of eggs and bacon, or use them as a base for eggs Benedict.

They also make a fantastic sandwich or burger topping, adding a crispy, savory layer. For a simple snack, serve them with a dollop of sour cream or your favorite hot sauce.

For a brunch spread, arrange the hashbrowns on a platter and offer a variety of dips, such as spicy mayo, ketchup, or a garlic aioli. They also pair well with roasted vegetables or a fresh green salad. The crispy texture and rich flavor make them a crowd-pleaser at any gathering.

Frequently asked questions

Recipe card

Garlic Parmesan Hashbrowns: Crispy, Savory, Easy

Prep 20 minCook 20 minTotal 40 minServes 4

Ingredients

• 5 large russet potatoes, peeled
• 1 large egg, beaten
• 2 tbsp cornstarch
• 1 tsp garlic powder
• 1/2 tsp black pepper, freshly ground
• 1/2 cup freshly grated Parmesan cheese
• 1/4 cup vegetable oil, for frying

Instructions

1. Place the peeled russet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes, until the potatoes are slightly tender but still firm in the center. Drain and let cool just enough to handle. Grate the potatoes using the large holes of a box grater or a food processor with a grating disc.
2. Transfer the grated potatoes to a clean kitchen towel or cheesecloth. Gather the corners and twist firmly to squeeze out as much liquid as possible. This step is crucial for achieving a crispy exterior.
3. In a large bowl, combine the squeezed potatoes, beaten egg, cornstarch, garlic powder, black pepper, and freshly grated Parmesan cheese. Mix with your hands or a spatula until everything is evenly distributed 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, pressing firmly so the patties hold together.
5. Heat the vegetable oil in a large skillet over medium-high heat until shimmering. 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. The internal temperature of the egg in the patties should reach 160°F (71°C) to ensure they are cooked through.
6. Transfer the fried hashbrowns to a paper towel-lined plate to drain excess oil. Serve hot, with spicy mayo for dipping if desired.

Contains: gluten, eggs, milk

Estimated nutrition per serving

Calories

290

Protein

9 g

Carbohydrates

30 g

Fat

15 g

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