Breakfast
Cheesy Hash Browns
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Prep
30 min + cooling time
Cook
45–55 min bake + fry time
Total
1 hr 25 min
Serves
4 servings
Crispy outside, cheesy and soft inside, these hash browns start as a pressed potato-and-cheese block that gets breaded and fried to order.
Ingredients
- [Step One]
- 450 g (1 lb) Yukon Gold potatoes, whole
- [Step Two]
- 23 g cheddar, shredded
- 23 g parmesan, finely grated
- Smoked salt to taste
- [Step Three, For Breading and Frying]
- Seasoned flour, as needed
- Beaten eggs, as needed
- Panko breadcrumbs, as needed
Instructions
- 1[Step One] 1. Place whole potatoes on a full sheet tray. Bake in a 175 °C (350 °F) oven for 45–55 minutes until just barely tender, do not fully cook. 2. Cool to room temperature or colder. Peel. Shred onto a full sheet tray.
- 2[Step Two] 1. Sprinkle both cheeses and smoked salt evenly over shredded potatoes. 2. Mix gently. Adjust seasoning. 3. Top with a second sheet tray and press down firmly. Chill to set.
- 3[Step Three] 1. Cut pressed block into 57 g (2 oz) portions. 2. Dredge each piece in seasoned flour, then beaten egg, then panko. 3. Fry at 175 °C (350 °F) until golden brown and crispy.
Cook's Note
Press the potato mixture firmly between the trays and chill until it holds together before cutting, if it's not cold and compressed enough, the portions fall apart during breading.
Best Served With
Serve alongside eggs, with sour cream and chive, or as a side to a brunch protein.
Why This Recipe Works
Baking the potatoes whole instead of boiling keeps moisture out, drier potatoes hold together better when grated. The pressed block lets you cut uniform portions that survive the breading process.
Make It Yours
- Add finely diced jalapeño or green onion into the potato mix before pressing.
- Use smoked Gouda instead of cheddar for a deeper smoky flavor.
- Top with a fried egg and hot sauce for a full brunch plate.
Leftover Strategy
The pressed block keeps refrigerated for 2 days or frozen for up to 1 month. Bread and fry to order from the block.
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Pairing
Works with a classic Bloody Mary or a cold glass of orange juice at brunch.