Hello there friends, do I have a great recipe for you today. The perfect addition to any breakfast or even brunch! Today I’m going to share with you my personal Hash Brown Recipe! It’s different than the Hash Browns you find elsewhere. I like mine with a little class, and LOTS of CHEESE! Also known as a Potato Galette, they are utterly delicious!
The Cheesiest Hash Browns You've Ever Tasted!
This hash brown recipe is the perfect blend of crispy and creamy, making it a delicious addition to any breakfast or brunch. And while there are many different methods for making hash browns, I love making mine with cheese. In fact, this is may be the cheesiest recipe you will ever taste! The key to getting that perfect crispy exterior is to cook the potatoes in plenty of butter, ensuring they are nicely browned and crispy. The secret is layering them with a generous amount of Provolone and Cheddar Cheese slices. But you can use whatever cheese you prefer. This ensures that every bite is packed with cheesy goodness! So whether you're looking for a make-ahead breakfast option or simply want to indulge in some comfort food, this hash brown recipe is sure to hit the spot!
1teaspoonGarlic Powder, NOT Garlic Salt, if you do not have it, do not worry about it 😊
2tablespoonsapprox. Parsley chopped
2tablespoonsof Clarified Butter, if you do not have it use a cooking oil
7very thin slices Provolone or Mozzarella cheese
7very thin slices Cheddar Cheese
Makes One 11" Non-Stick Fry Pan
In a fry pan, heat the whole butter and sauté your onion until golden brown and reserve.
In a glass bowl break the eggs, add corn starch, cayenne, onion salt, garlic powder, black pepper, chopped parsley and caramelized onion (above) mix well and add to the potatoes.
In the non-stick frypan add the clarified butter and when hot add ½ of the potatoes making sure you cover the entire surface. Arrange the cheese and cover with the other ½ of the potatoes to make sure you cover the cheese. Add a little more salt and pepper and cover for 15 minutes at a VERY low heat.
NOTE: When everything is in the pan, The Chef used a very low heat if you are not sure how low your heat is, be sure to check after 10 minutes. Flip the potatoes like the chef did and if it is nice and golden brown just continue to cook on the other side.
Flip on the other side and cook for another 5 minutes or until golden brown.
You can find the items below used in making this dish at our online store!
Chef Jean-Pierre, born in Aix-en-Provence, France, honed his culinary skills at a young age, mastering the art of charcuterie by the age of twelve. Determined to become a chef, he began his formal apprenticeship at L'Oustau de Baumaniere in Provence, one of the world’s best restaurants with a 3-star Michelin rating.
Jean-Pierre continued his apprenticeship on the French Riviera where he worked at famous restaurants, such as L’Oasis at La Napoule, Le Vendome in Aix-en-Provence, and the the Carlton in Cannes. In 1976, he opened The Left Bank Restaurant, consistently recognized as one of the best in America for 22 years by magazines like "Bon Appetit," "Conde Nast," "Gourmet Magazine" and "Travel & Leisure."
Jean-Pierre was also a popular TV personality, having hosted National Public Television series like "Incredible Cuisine” and "Sunshine Cuisine." He was also nominated for "Best Culinary Video" by the James Beard Foundation and operated the nationally renowned “Chef Jean-Pierre's Cooking School” and was a sought-after guest on shows like "The Today Show" and "Larry King Live."
With over 1.1 Million Subscribers to his Chef Jean-Pierre YouTube Channel, he is a widely respected figure in the culinary world, known for his skill and dedication to his craft, but even more so known for making gourmet cooking fun and easy to learn.