Garlic Parmesan Hashbrowns: Crispy Skillet Cakes

These garlic parmesan hashbrowns are everything you want from a breakfast potato: shatteringly crisp on the outside, fluffy and tender within, with a savory punch of garlic and nutty parmesan in every bite.

They're surprisingly simple to make at home, requiring just a handful of pantry staples and about 30 minutes from start to finish. Whether you serve them alongside eggs, pile them onto a breakfast sandwich, or enjoy them as a snack with spicy mayo, these crispy potato cakes are destined to become a weekend favorite.

Imagine biting into a golden-brown hashbrown that cracks with a satisfying crunch, revealing a steamy, fluffy interior seasoned with garlic and parmesan. That's exactly what you get with this recipe. The process starts with parboiling russet potatoes just until they're tender enough to grate but still hold their shape.

After shredding, you'll squeeze out every bit of moisture—this is the key to achieving that shatteringly crisp exterior. The potatoes are then mixed with egg, cornstarch, and parmesan, which act as binders and flavor boosters. A quick fry in hot oil transforms them into crispy, golden patties that are impossible to resist. Serve them with a simple spicy mayo for a dip that takes them over the top.

Ingredients

Why this recipe works

Parboiling the potatoes before shredding is a game-changer. It softens the potatoes just enough that they grate into beautiful, long shreds without turning mushy. This step also helps the hashbrowns cook evenly, ensuring the inside is tender and fluffy while the outside gets crispy.

The brief simmer also allows the potatoes to release some of their starch, which, when combined with the egg and cornstarch, creates a binding matrix that holds the patties together perfectly.

Squeezing out the moisture after shredding is non-negotiable. Excess water in the potatoes will steam instead of fry, resulting in soggy, pale hashbrowns. By wringing the shreds in a kitchen towel, you remove that moisture, allowing the surface to fry and crisp up beautifully. The addition of parmesan adds a savory, nutty depth that complements the potatoes, while the cornstarch helps create that extra-crispy crust.

Notes and substitutions

Russet potatoes are the best choice here because they have a high starch content, which yields fluffy interiors and crisp exteriors. If you prefer, you can substitute Yukon Gold potatoes, but the texture will be slightly different.

Freshly grated parmesan melts and browns better than pre-shredded, so take the extra minute to grate it yourself. The hot sauce in the spicy mayo can be adjusted to your heat preference; use more or less depending on how spicy you like it.

You'll need a large pot for parboiling, a box grater or food processor with a shredding disc, and a sturdy skillet for frying. A cheesecloth or clean kitchen towel is essential for squeezing out the potato moisture. While the recipe calls for vegetable oil, you can use canola or peanut oil, which have high smoke points and neutral flavors. The hashbrowns are best served immediately, but you can keep them warm in a low oven while you fry the remaining batches.

• russet potatoes: Yukon Gold potatoes (less starchy, still crisp)
• cornstarch: potato starch (use same amount)
• vegetable oil: canola oil or peanut oil (high smoke point)
• hot sauce: sriracha or your favorite hot sauce

Equipment

• Large pot
• Box grater or food processor with shredding disc
• Cheesecloth or clean kitchen towel
• Large mixing bowl
• Large skillet
• Spatula
• Paper towels