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!
Recipe Video
Recipe Ingredients
- 2 very large Potatoes, if you are not sure use 3
- 2 tablespoons Whole Butter
- 1 large Onion diced
- 2 large Eggs
- 2 tablespoons Corn Starch
- 1 dash Cayenne
- 1 pinch Onion Salt, or regular salt
- 1 teaspoon Garlic Powder, NOT Garlic Salt, if you do not have it, do not worry about it 😊
- 1 teaspoon Black Pepper
- 2 tablespoons approx. Parsley chopped
- 2 tablespoons of Clarified Butter, if you do not have it use a cooking oil
- 7 very thin slices Provolone or Mozzarella cheese
- 7 very thin slices Cheddar Cheese
Recipe Instructions
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.
