Garlic Parmesan Hashbrowns: Shatteringly Crispy Tips, FAQ & printable recipe

Tips for success

To keep the hashbrowns warm while frying subsequent batches, place them on a wire rack set over a baking sheet in a 200°F (93°C) oven.

This allows air to circulate and keeps the crust crisp. If you're making a large batch, you can also keep them warm this way for up to 30 minutes without losing too much crunch.

For an extra punch of flavor, try adding a pinch of smoked paprika or a dash of cayenne pepper to the mixture. You can also fold in finely chopped chives or parsley for a fresh, herbal note.

The base recipe is incredibly versatile—feel free to experiment with different cheeses or seasonings to suit your taste.

Variations

• Spicy Jalapeño Cheddar: Add 1/4 cup finely chopped pickled jalapeños and 1/2 cup shredded sharp cheddar cheese to the potato mixture. The jalapeños add heat and tang, while the cheddar melts into gooey pockets of flavor.
• Herb and Chive: Stir in 2 tablespoons of finely chopped fresh chives and 1 tablespoon of chopped fresh parsley. The herbs brighten the flavor and add a fresh, garden-like note that pairs beautifully with eggs.
• Bacon and Onion: Cook 3 slices of bacon until crisp, crumble, and add along with 1/4 cup finely diced caramelized onion. The smoky bacon and sweet onion make these hashbrowns a hearty, savory treat.
• Loaded Southwest: Mix in 1/4 cup corn kernels, 2 tablespoons chopped cilantro, and a pinch of cumin. Serve with a drizzle of hot sauce or a dollop of guacamole for a southwest-inspired twist.

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 crispness.

Freezer

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

Reheat

To reheat, place on a baking sheet and warm in a 375°F (190°C) oven for about 8 minutes, flipping halfway, 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 about 8 minutes, flipping halfway, until they are hot and crispy again. Avoid microwaving, as this will make them soggy.

You can prepare the potato mixture up to a day in advance. After shredding and squeezing the potatoes, mix in the egg, cornstarch, and seasonings, then cover and refrigerate.

When ready to cook, shape the patties and fry as directed. The mixture may release some liquid as it sits—drain off any excess before shaping.

Serving ideas

These hashbrowns are fantastic on their own, but they shine alongside classic breakfast fare. Serve them with scrambled eggs, crispy bacon, or a stack of pancakes for a hearty morning meal. They also make a great side for brunch dishes like eggs Benedict or a breakfast burrito bowl.

For a more indulgent treat, top each hashbrown with a dollop of sour cream and a sprinkle of chives, or serve with a spicy mayo for dipping.

The crispy exterior and fluffy interior pair well with both savory and slightly tangy accompaniments. Whether you enjoy them plain or dressed up, they're sure to become a breakfast favorite.

Frequently asked questions

Recipe card

Garlic Parmesan Hashbrowns: Shatteringly Crispy

Prep 20 minCook 30 minTotal 50 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
• Vegetable oil, for frying, to taste

Instructions

1. Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 10 minutes, until the potatoes are just tender but still firm in the center. Drain and let cool slightly. Once cool enough to handle, peel the potatoes and grate them into thick shreds using a box grater or food processor.
2. Wrap the grated potatoes in a clean cheesecloth or kitchen towel. Squeeze firmly to remove as much liquid and starch as possible. The drier the potatoes, the crispier the hashbrowns.
3. In a large bowl, combine the shredded potatoes with the egg, cornstarch, garlic powder, black pepper, and freshly grated parmesan cheese. Mix well until all the ingredients are evenly distributed and the mixture holds together when pressed.
4. Divide the potato mixture into 4 equal portions. Shape each portion into a round, flat patty about 1/2 inch thick. Press firmly to compact the mixture so the patties hold together during frying.
5. Heat about 1/4 inch of vegetable oil in a heavy skillet over medium-high heat. When the oil shimmers, carefully place the patties in the pan. Fry for 3 minutes per side, until deep golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
6. Transfer the fried hashbrowns to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy, with your favorite dipping sauce if desired.

Contains: eggs, milk

Estimated nutrition per serving

Calories

280

Protein

9 g

Carbohydrates

35 g

Fat

12 g

Fiber

3 g

Sugar

2 g

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