These Crispy Cheesy Hash Browns are golden, crunchy on the outside, cheesy and tender on the inside, and incredibly satisfying with a creamy spicy dipping sauce. Made with grated russet potatoes, cheddar cheese, cornstarch, and simple seasonings, these homemade hash browns are fried until deeply golden and crisp.
They make a delicious breakfast side dish, brunch recipe, snack, or easy comfort-food appetizer. The homemade dipping sauce takes just a few minutes to mix and adds a creamy, tangy, slightly spicy finish.
Why You’ll Love These Crispy Cheesy Hash Browns
- Extra crispy: Grated potatoes and cornstarch create a wonderfully crisp exterior.
- Cheesy inside: Shredded cheddar melts throughout the potato mixture.
- Simple ingredients: No complicated ingredients are needed.
- Great for breakfast or brunch: Serve them alongside eggs or your favorite breakfast foods.
- Delicious dipping sauce: The creamy sauce combines mayonnaise, ketchup, hot sauce, garlic, spices, and lemon juice.
- Made from scratch: Fresh potatoes give these hash browns a satisfying homemade texture.
What Makes These Hash Browns So Crispy?
The key is removing excess moisture from the potatoes. The potatoes are first partially boiled until they’re still firm in the center. After draining and cooling, they’re grated and spread out so excess steam can escape. If the potatoes still feel particularly wet, gently squeezing out the excess moisture helps.
The cornstarch also helps the potato mixture hold together and develop a crisp, golden exterior when fried. For the best texture, don’t skip the step of allowing the grated potatoes to release excess moisture before mixing.
How to Make Crispy Cheesy Hash Browns
1. Partially Cook the Potatoes
Peel the russet potatoes and place them in a pot of salted water. Bring the water to a boil and cook the potatoes for about 8 minutes.
The potatoes should be only partially cooked. They should still be firm in the center rather than soft or fully cooked. Drain the potatoes very well and allow them to cool until they’re easy to handle.
2. Grate the Potatoes
Using the large holes of a box grater, grate the partially cooked potatoes.
Spread the grated potatoes out for a few minutes. This allows excess steam and moisture to escape.
If the potatoes still feel particularly wet, gently squeeze out any excess moisture.
3. Make the Cheesy Potato Mixture
Add the grated potatoes to a bowl along with:
- 5 tablespoons cornstarch
- 4 ounces shredded cheddar cheese
- 1 ½ teaspoons garlic powder
- 1 teaspoon black pepper
- Salt to taste
Gently mix everything together until the ingredients are evenly distributed.
4. Shape the Hash Browns
Take a portion of the potato mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining potato mixture.
Keeping the hash browns relatively thick gives them a crisp exterior while maintaining a tender, cheesy potato center.
5. Heat the Oil
Add approximately 1 inch of oil to a skillet. Heat the oil over medium heat to approximately 360°F.
Make sure the oil is hot before adding the hash browns so they can begin developing a crisp exterior rather than absorbing excessive oil.
6. Fry Until Golden and Crispy
Carefully add the shaped hash browns to the hot oil. Fry for approximately 3–4 minutes per side, or until both sides are deeply golden brown and crispy. Turn them carefully so they remain intact.
7. Drain the Hash Browns
Transfer the cooked hash browns to a wire rack or paper towel-lined plate. Allow the excess oil to drain.
8. Make the Creamy Dipping Sauce
In a small bowl, combine:
- ½ cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon hot sauce
- Salt to taste
- 1 teaspoon garlic powder
- ½ teaspoon black pepper
- ¼ teaspoon smoked paprika powder
- 1 teaspoon lemon juice
Mix until the sauce is smooth and creamy.
9. Serve
Serve the hash browns hot and crispy with the creamy dipping sauce. The contrast between the crunchy golden exterior, cheesy potato center, and creamy spicy sauce makes these especially satisfying.
What to Serve With Crispy Cheesy Hash Browns
These cheesy hash browns are especially good for breakfast and brunch. Serve them with your favorite breakfast dishes or simply enjoy them on their own with the creamy dipping sauce.
They’re also delicious as a crispy snack or appetizer when served with the sauce for dipping.
Crispy Cheesy Hash Browns
6-8
servings20
minutes20
minutes300
kcal40
minutesThese crispy cheesy hash browns are made with partially cooked grated russet potatoes, cheddar cheese, cornstarch, and seasonings, then fried until deeply golden and crunchy. Serve them hot with a creamy, spicy dipping sauce.
INGREDIENTS
- Hash Browns
8–9 medium russet potatoes, peeled
5 tbsp cornstarch
4 oz shredded cheddar cheese
Salt to taste
1 tsp black pepper
1 ½ tsp garlic powder
Oil for frying
- Dipping Sauce
½ cup mayonnaise
2 tbsp ketchup
1 tbsp hot sauce
Salt to taste
1 tsp garlic powder
½ tsp black pepper
¼ tsp smoked paprika powder
1 tsp lemon juice
INSTRUCTIONS
- Peel the potatoes and add them to a pot of salted water.
- Boil for about 8 minutes, just until partially cooked. The potatoes should remain firm in the center.
- Drain the potatoes very well and let them cool until easy to handle.
- Grate the potatoes using the large holes of a box grater.
- Spread the grated potatoes out for a few minutes to allow excess steam to escape. If particularly wet, gently squeeze out excess moisture.
- Add the grated potatoes, cornstarch, shredded cheddar cheese, garlic powder, black pepper, and salt to a bowl. Gently mix until evenly combined.
- Take portions of the mixture and firmly press each into a thick rectangle or oval. Repeat with the remaining mixture.
- Heat approximately 1 inch of oil in a skillet over medium heat to 360°F.
- Carefully add the hash browns to the hot oil and fry for approximately 3–4 minutes per side, until deeply golden and crispy.
- Transfer the cooked hash browns to a wire rack or paper towel-lined plate to drain excess oil.
- For the sauce, mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, smoked paprika, and lemon juice until smooth and creamy.
- Serve the hash browns hot and crispy with the dipping sauce.
Notes
- Keep the potatoes partially cooked rather than fully soft.
- Thoroughly drain the potatoes before grating.
- Removing excess moisture helps achieve a crispier texture.
- The recipe method notes that pickle juice can be used instead of lemon juice in the dipping sauce.
- Fry the hash browns at approximately 360°F and cook for 3–4 minutes per side.
