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5.0 from 9 votes

Crispy and Cheesy Hash Browns

This delightful recipe is easy to follow and perfect for any occasion.

Servings: 4
Course: Breakfast
Cuisine: Vegetarian

Ingredients

  • 2 large russet potatoes, peeled and shredded
  • 6 ounces shredded cheddar cheese
  • 1 tablespoon minced thyme, plus more for garnish
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 3 tablespoons unsalted butter, divided

Instructions

    Cup of Yum
  1. Place shredded potato into a large bowl of cold water and allow potatoes to sit for about 1 hour.
  2. Drain water from potatoes and squeeze out as much excess water as possible.
  3. Place shredded and squeezed potatoes into a clean mixing bowl and toss together with cheese, thyme, salt, and pepper.
  4. Place a large cast iron skillet over medium heat and melt 1 tablespoon butter.
  5. Scoop 3 to 4 (½ cup scoops) of the mixture and place into the hot skillet, about 1 inch a part, pressing down on the potato pile with the back of a spatula to flatten. Fry hash browns for 4 to 5 minutes on each side or until browned and crispy.
  6. Remove from heat and transfer to baking sheet lined with a cooling rack. Lightly season with salt.
  7. Repeat steps 5 and 6 until all the potato mixture has been used.
  8. Transfer hash browns to a platter and top with more minced thyme. Serve.

Notes

  • *Makes 12 Hash Browns