These crispy homemade hash browns are the perfect comfort food, served with a rich and creamy cheese sauce. Ideal for breakfast, dinner, or as a savory snack.
Ingredients
For the Hash Browns
- 900 g 900 g (2 lb) potatoes, peeled and grated Russet potatoes are recommended for best texture.
- 4 tbsp 4 tbsp cornstarch Helps achieve extra crispiness.
- Salt to taste Salt, to taste
- Black pepper to taste Black pepper, to taste
- Paprika to taste Paprika, to taste
- Oil for frying Oil for frying Use a neutral oil with a high smoke point.
For the Cheese Sauce
- 25 g 25 g (1 oz) butter
- 1 tbsp 1 tbsp wheat flour
- 240 ml 240 ml (1 cup) milk
- 40 g 40 g (1.5 oz) cheese, grated Cheddar or mozzarella are great choices.
- Extra salt and black pepper to taste Extra salt and black pepper, to taste
Method
Preparation
- Grate the potatoes and immediately place them in a bowl of cold water to remove excess starch.
- Drain the potatoes and squeeze them firmly to remove moisture.
- Mix the drained potatoes with cornstarch, salt, black pepper, and paprika until evenly coated.
Cooking the Hash Browns
- Heat oil in a large pan over medium heat.
- Shape the potato mixture into flat patties and fry for 5–7 minutes on each side until golden brown.
- Drain hash browns on paper towels to remove excess oil.
Making the Cheese Sauce
- Melt the butter in a saucepan over medium heat.
- Add flour and stir for 1 minute before gradually adding milk while whisking to avoid lumps.
- Cook until the sauce thickens, then stir in grated cheese and season with salt and pepper.
Serving
- Serve hash browns hot, drizzled with cheese sauce or on the side for dipping.
Notes
If there are leftovers, store in an airtight container in the fridge for up to 3 days. Reheat in a skillet for best texture. Consider experimenting with spices like garlic powder or adding shredded carrots.