Crispy Cheesy Hashbrowns:

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Assistant Cook
Jan 11, 2024
Crispy Cheesy Hashbrowns:

***I tripled the amounts.


3 Small Russet Potatoes, Peeled
1/3 Cup Flour
1 Egg
3 T. Butter, Softened
3/4 Cup Shredded Cheddar Cheese
Diced Green Onions, To Taste
Garlic Powder, To Taste
Garlic Salt, To Taste
**Or Pappy’s Garlic Herb
Pepper, To Taste
Tony’s Creole Seasoning, To Taste
Oil, For Frying


Bring a pot of water to a boil. Carefully add the potatoes to the pot and boil for 6 minutes.

Using a large spoon or utensil, take each potato out of the pot and put them in a bowl; refrigerate to cool.

When the potatoes have cooled, grate the potatoes and add the grated potatoes to a large bowl.

Add the flour, egg, butter, shredded cheddar cheese and diced green onions, to taste.

Sprinkle some garlic powder, black pepper and Tony’s Creole Seasoning on top; stir.

Sprinkle more garlic powder, black pepper and Tony’s Creole Seasoning on top.

Put the bowl in the refrigerator for a couple of hours to cool.

Take the bowl out of the refrigerator and using your hands, roll into potato patty’s.

Put potato patty’s in a Tupperware container; put parchment paper in between layers.

Put lid on and refrigerate until ready to fry.

When Ready To Fry:

Heat a few tablespoons of oil in a large skillet over medium high heat.

Add the hashbrowns to the skillet in batches, cooking for 3 minutes on each side.

Add more oil as needed.

Transfer the cooked hashbrowns to a cookie sheet lined with a paper towel.

Serve with sour cream or Hidden Valley Dressing,


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