Garlic Parmesan Hashbrowns: Crispy Skillet Cakes Tips, FAQ & printable recipe

Tips for success

For the crispiest hashbrowns, make sure the oil is hot enough before adding the patties. If the oil isn't hot enough, they'll absorb more oil and become greasy. Use a thermometer to maintain the temperature at 350°F (175°C).

Also, resist the urge to flip the patties too early—let them cook for the full 3 minutes on the first side so they develop a deep golden crust that will hold together when flipped.

If you're making a large batch, keep the cooked hashbrowns warm in a 200°F (95°C) oven while you fry the remaining patties. This will keep them crispy without drying them out.

Serve them immediately with the spicy mayo for the best texture. If you have leftovers, reheat them in a skillet over medium heat to restore their crispiness, rather than using a microwave, which will make them soggy.

Variations

• Cheddar Jalapeño Hashbrowns: Add 1/2 cup shredded cheddar cheese and 1 minced jalapeño to the potato mixture. The cheese adds richness, while the jalapeño brings a spicy kick. Adjust the amount to your heat preference.
• Herb and Chive Hashbrowns: Stir in 2 tablespoons of chopped fresh chives and 1 tablespoon of chopped fresh parsley along with the seasonings. The herbs add a fresh, bright flavor that complements the potatoes beautifully.
• Bacon and Scallion Hashbrowns: Fold in 1/2 cup of cooked, crumbled bacon and 2 chopped scallions into the potato mixture. The smoky bacon and sharp scallions make these hashbrowns extra savory and satisfying.
• Sweet Potato Hashbrowns: Substitute the russet potatoes with 5 medium sweet potatoes. Parboil and shred as directed, then mix with the egg, cornstarch, and seasonings. The sweet potatoes will yield a slightly softer texture but a delicious flavor.

Storage and make-ahead

Fridge

Store leftover hashbrowns in an airtight container in the refrigerator for up to 3 days. Reheat in a skillet or oven to maintain 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

Reheat frozen hashbrowns in a 400°F (200°C) oven for 10-15 minutes, or until hot and crisp.

Leftover hashbrowns can be stored in an airtight container in the refrigerator for up to 3 days. To reheat, place them in a single layer on a baking sheet and warm in a 375°F (190°C) oven for about 10 minutes, or until heated through and crisp.

They can also be reheated in a skillet with a little oil. Avoid microwaving, as it will make them soft.

The shredded potatoes can be prepared a day ahead and stored in a bowl of cold water in the refrigerator. When ready to use, drain and squeeze dry thoroughly.

The uncooked patties can also be assembled, placed on a parchment-lined baking sheet, and refrigerated for up to 24 hours. Fry them directly from the fridge, adding a minute or two to the cooking time.

Serving ideas

Serve these crispy hashbrowns as a standout breakfast or brunch dish. They pair beautifully with eggs any style, crispy bacon, or a fresh fruit salad. The spicy mayo adds a creamy, tangy kick that cuts through the richness of the potatoes. For a complete meal, serve them alongside a simple green salad or roasted tomatoes.

These hashbrowns also make a fantastic base for a breakfast sandwich. Layer them with a fried egg, cheese, and avocado for a hearty, satisfying meal. Or, cut them into wedges and serve as a side with grilled steak or chicken. Their versatility makes them a great addition to any meal of the day.

Frequently asked questions

Recipe card

Garlic Parmesan Hashbrowns: Crispy Skillet Cakes

Prep 20 minCook 12 minTotal 32 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
• 1/2 cup mayonnaise
• 2 tbsp hot sauce

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 about 10 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain and let cool until comfortable to handle. Peel the potatoes, then grate them on the large holes of a box grater. Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
2. In a large bowl, combine the shredded potatoes, egg, cornstarch, garlic powder, black pepper, and grated parmesan. Mix with your hands or a spatula until everything is evenly coated 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.
4. Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). The oil should be about 1/4 inch deep.
5. 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. The internal temperature of the egg should reach 160°F (71°C) to ensure it is fully cooked.
6. Transfer the cooked hashbrowns to a paper towel-lined plate to drain excess oil. Serve immediately with spicy mayo for dipping.

Contains: eggs, milk

Estimated nutrition per serving

Calories

420

Protein

8 g

Carbohydrates

35 g

Fat

28 g

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