Crispy Cheesy Hashbrowns
Crispy, cheesy & delicious!

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Ingredients

Adjust Servings:
3 potatoes
1/3 cup plain flour
1 egg
2 tablespoons softened butter
1/2 cup shredded cheddar cheese
pinch of salt
pinch of pepper
vegetable oil

Nutritional information

533.6
Calories
23.1g
Fat
17.3g
Protein
65.4g
Carbs
14g
Sat Fat
3.8g
Sugar

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Features:
  • VEGETARIAN

You'll never go to Mcdonalds for hashbrowns again!

  • 15 minutes
  • Serves 2
  • Easy

Ingredients

Directions

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These crispy cheesy hash browns are the direct result of a couple of factors:

1. I couldn’t be bothered going grocery shopping.

2. My mum has been feeling unwell so I wanted to make her something small for lunch.

3. I found 3 potatoes hiding in our pantry.

Now, I’ve never made hash browns before, and I didn’t follow a recipe. I knew roughly how to make them, just from being a huge McDonalds hash brown fanatic since my teen years, but most of this was just guess work. Sounds like a recipe for disaster, right? Right. But surprisingly, though the odds were not in my favour, they turned out better than I even hoped for.

I hadn’t been planning on turning this into a recipe to post on here, but they were so delicious that I’m thankful I remembered the amounts of each ingredient I had used, because these are worth sharing with you!


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Steps

1
Done

Boil a pot of water over a high heat. Peel and wash your potatoes, then add them to the water and boil until they are parboiled (about 6-7 minutes, they should be hard to touch but easy to grate). Drain them in a colander, and run them under cold water until cool enough to hold. Grate the potatoes.

2
Done

Beat your egg in a bowl. Add the grated potatoes, flour, softened butter, cheddar cheese, salt, pepper and then combine. Using your hands, form the mixture into patties (I made 6 but it depends on how small or large you want them.)

3
Done

Place some vegetable oil in a frypan (I just did four small splashes of oil – approx 4 tablespoons worth altogether) and heat on medium-high. Add the patties (I cooked 4, and then 2) and cook for about 3 minutes on each side, or until golden brown and crispy. Once cooked, let cool on a paper towel for a few minutes and then serve.

Beca Jade

Founder of Lovely Fork. A 20-something year old girl living in Melbourne, Australia. Baby pescatarian as of 2017. Obsessed with leeks. And cats. I really love cats.

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22 Comments Hide Comments

Have you tried making them up, either completely or just the patties without frying them, and freezing them? I would like to make for a crowd and was thinking of making them ahead of time, freezing them and then putting them in the oven. Thanks for your help. Delicious!!

Hi Judy! I haven’t tried to freeze them before, but I think you could! If you like, I’ll give it a try and let you know – better for me to test out just a couple than have you make a huge batch only to have them not turn out right! 😉

Hi Payton! Thanks for stopping by – the ingredients are listed on the left hand side. This recipe calls for 1/3 cup plain flour (known as all purpose flour in some parts of the world!)

Hi Ann! I haven’t tried them, but I’ve had another person comment on my previous blog that they made them using frozen hash browns & they turned out great!

Never thought of boiling first, I tried and tried never getting what I really wanted. This could be the solution. Thanks

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