Quick Cheesy Homemade Hash Browns

Jump to Recipe Print Recipe

This Quick Cheesy Homemade Hash Browns recipe is the perfect pairing for breakfast or brunch. The hash browns are made by mixing grated potatoes and onion with beaten egg, flour, salt, and black pepper. The mixture is then pan-fried in a combination of vegetable oil until golden brown and crispy on both sides. The end result is a crunchy exterior with a soft and tender interior. The addition of grated onion provides a subtle sweetness to the dish, while the egg and flour bind the ingredients together for a cohesive texture.

A wooden spoon about to serve the Quick Cheesy Homemade Hash Browns from a cast iron skillet.

More description

A mis-en-place of the ingredients for the Quick Cheesy Homemade Hash Browns.

Probably about the ingredients and the mis-en-place

One fully peeled potoato and one half peeled potato sitting on a wooden cutting board with a vegetable peeler.

A glass bowl of grated potato sitting next to a grater that is mostly out of the picture.

Something about the process 1

The grated potato mixture with all the other ingredients in a glass bowl.

The grated potato mixture in a cast iron skillet.

Something about the process 2

A close up of a wooden spoon holding a spoonful of the Quick Cheesy Homemade Hash Browns.

These Quick Cheesy Homemade Hash Browns are perfect for serving alongside eggs, bacon, or sausage for a hearty breakfast or brunch.

A serving of the Quick Cheesy Homemade Hash Browns on a white plate next to a sunny-side up egg and a couple strips of bacon. The skillet with the remainder hash browns is in the background.

Quick Cheesy Homemade Hash Browns FAQS:

What will I need to complete this recipe?

You will need the following ingredients: potatoes, onion, egg, salt, pepper, flour, oil, cheddar cheese, scallions
You will need the following supplies: a skillet, grater, mixing bowls, kitchen towel

What are the storage instructions?

Add leftovers to a covered dish and refrigerate for up to 5 days or freeze for up to 3 weeks. Make sure to properly store in the freezer to reduce any chance of frostbite.

Should I eat these warm or cold?

These Hash Browns are best enjoyed hot, right off the pan.

Do I have to use cheddar cheese?

Any variety of cheese or blend of cheeses would work well in this recipe.

Notes:

Do not skip the step of removing the extra moisture from the potatoes and onions. Any extra juices will not be your friend. Really take the time to wring out as much of the water as possible. The potatoes will get much more crispy the less moisture they have. Otherwise, you'll have soggy hash browns.

If you are making one big skillet hash brown, in order to flip it in the pan we found it easier to run a spatula around the potato mixture and then flip onto a clean plate first. From the plate, just slide the hash brown back onto the skillet to turn. This will keep it from getting destroyed when flipping sides.

This recipe has cheddar cheese in it, but any additional or variety of cheese would be excellent. You can’t go wrong with cheese and potatoes!

Bacon or breakfast sausage would be delicious in the hash browns as well.

Print Recipe Pin Recipe

Quick Cheesy Homemade Hash Browns

Prep Time15

Cook Time10

Total Time25

Course: Breakfast, Side Dish

Cuisine: American

Servings: 6 servings

Ingredients

2 large potatoes, peeled and grated
1 small onion, grated
1 egg, beaten
¼ cup all-purpose flour
1 teaspoon salt
½ teaspoon black pepper
2 tablespoon vegetable oil
½ cup shredded cheddar cheese
sliced scallions, garnish

Instructions

In a large bowl, mix together the grated potatoes and onion. Squeeze out any and all excess moisture using a clean kitchen towel or paper towels.
Add the beaten egg, flour, salt, and black pepper to the bowl and mix well until all ingredients are combined.
Heat the vegetable oil in a large non-stick pan over medium heat. Add the whole mixture to the pan and evenly distribute it throughout.
Cook the hash browns for about 4-6 minutes per side, or until they are golden brown and crispy.
Remove the hash browns from the pan and pat off any excess oil.
Serve the hash browns hot with scallions and enjoy!

Notes

Do not skip the step of removing the extra moisture from the potatoes and onions. Any extra juices will not be your friend. Really take the time to wring out as much of the water as possible. The potatoes will get much more crispy the less moisture they have. Otherwise, you'll have soggy hash browns that have a hard time cooking all the way through.

In order to flip the whole hash brown it in the pan, we found it easier to run a spatula around the potato mixture and then flip onto a clean plate first. From the plate, just slide the hash brown back onto the skillet to turn. This will keep it from getting destroyed when flipping sides.

Variations and substitutions:

This recipe has cheddar cheese in it, but any additional or variety of cheese would be excellent. You can’t go wrong with cheese and potatoes!

Bacon or breakfast sausage would be delicious in the hash browns as well.