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cheesy hashbrowns

This cheesy hashbrowns recipe creates a delicious, crispy, and cheesy comfort food that is perfect for breakfast or a side dish. The combination of grated potatoes, rich cheese, and seasonings makes this dish irresistible.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Breakfast/Side Dish
Cuisine American
Servings 4 People
Calories 300 kcal

Equipment

  • 1 large mixing bowl
  • 1 box grater or food processor
  • 1 large skillet or frying pan
  • 1 spatula
  • 1 paper towels
  • 1 mixing spoon

Ingredients
  

  • 4 large potatoes About 2 pounds.
  • 1 cup shredded cheddar cheese
  • 1/2 cup chopped green onions
  • 1/4 cup sour cream
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 3 tablespoons vegetable oil or butter

Instructions
 

  • Peel the potatoes and grate them using a box grater or a food processor.
  • Place the grated potatoes in a bowl of cold water for about 5 minutes to remove excess starch.
  • Drain the potatoes and use paper towels to pat them dry thoroughly.
  • In a large mixing bowl, combine the grated potatoes, shredded cheddar cheese, chopped green onions, sour cream, garlic powder, onion powder, salt, and black pepper. Mix well until all ingredients are evenly distributed.
  • Heat the vegetable oil or butter in a large skillet over medium heat until hot.
  • Add the potato mixture to the skillet, spreading it evenly. Press down gently with a spatula to create an even layer. Cook for about 10-15 minutes until the bottom is golden brown.
  • Carefully flip the hashbrowns using a large spatula, or by cutting them into quarters and flipping each piece. Cook the other side for an additional 10-15 minutes until it is also golden brown and crispy.
  • Once cooked, remove from heat and let it cool for a couple of minutes. Cut into wedges and serve warm.

Notes

For extra flavor, consider adding cooked bacon bits or different types of cheese.
You can adjust the cooking time depending on your preferred level of crispiness; longer cooking will yield crispier results.
Leftover hashbrowns can be stored in an airtight container in the refrigerator for up to 3 days and can be reheated in the oven or skillet for a quick meal.