Potatoes Cheesy Hash Browns Recipe

Shredded potatoes: Freshly grated potatoes are the base of this dish, providing a starchy and crispy texture.

Cheddar cheese: Adds a rich, creamy, and slightly sharp flavor that complements the potatoes perfectly.

Chopped onion: Provides a subtle sweetness and depth of flavor to the hash browns.

Salt: Enhances the overall taste of the dish.

Black pepper: Adds a hint of spiciness and balances the flavors.

Olive oil: Used for frying, it helps achieve a golden brown and crispy exterior.

When preparing shredded potatoes for this recipe, make sure to squeeze out as much moisture as possible using a clean kitchen towel. Excess moisture can prevent the hash browns from achieving that perfect golden brown and crispy texture. Additionally, when adding the potato mixture to the skillet, press it down firmly with a spatula to ensure an even layer, which helps in uniform cooking and crispiness.

• shredded potatoes - Substitute with shredded sweet potatoes: Sweet potatoes provide a slightly sweeter flavor and are rich in vitamins and fiber.

• shredded cheddar cheese - Substitute with shredded mozzarella cheese: Mozzarella melts well and provides a mild, creamy flavor that complements the dish.

• chopped onion - Substitute with chopped green onions: Green onions add a milder, slightly sweet flavor and a pop of color.

• salt - Substitute with sea salt: Sea salt has a more complex flavor and can enhance the overall taste of the dish.

• black pepper - Substitute with white pepper: White pepper has a milder taste and a slightly different flavor profile, which can add a subtle heat without overpowering the dish.

• olive oil - Substitute with avocado oil: Avocado oil has a high smoke point and a neutral flavor, making it ideal for cooking at high temperatures.

• Allow the potatoes cheesy hash browns to cool completely at room temperature before storing.
• Transfer the cooled hash browns into an airtight container or wrap them tightly in aluminum foil or plastic wrap.
• Store the container in the refrigerator for up to 3-4 days to maintain freshness.
• For longer storage, place the hash browns in a single layer on a baking sheet and freeze until solid, about 1-2 hours.
• Once frozen, transfer the hash browns to a resealable freezer bag or airtight container, separating layers with parchment paper to prevent sticking.
• Label the container with the date to keep track of storage time; they can be frozen for up to 2 months.
• To reheat refrigerated hash browns, preheat your oven to 350°F (175°C) and bake for 10-15 minutes until heated through.
• For frozen hash browns, preheat the oven to 375°F (190°C) and bake for 20-25 minutes, or until they are hot and crispy.
• Alternatively, reheat in a skillet over medium heat with a little olive oil until warmed through and crispy.

• Oven Method: Preheat your oven to 375°F (190°C). Place the leftover cheesy hash browns on a baking sheet lined with parchment paper. Cover them with aluminum foil to prevent drying out. Bake for about 10-15 minutes, then remove the foil and bake for an additional 5 minutes to restore their crispiness.

• Skillet Method: Heat a small amount of olive oil in a skillet over medium heat. Add the leftover hash browns and cook for about 5-7 minutes, flipping occasionally, until they are heated through and crispy again.

• Microwave Method: Place the hash browns on a microwave-safe plate. Cover them with a damp paper towel to retain moisture. Microwave on high for 1-2 minutes, checking halfway through to ensure they are evenly heated. Note that this method may not retain the original crispiness.

• Air Fryer Method: Preheat your air fryer to 350°F (175°C). Place the hash browns in the air fryer basket in a single layer. Cook for about 5-7 minutes, shaking the basket halfway through to ensure even heating. This method will help restore their crispy texture.

• Toaster Oven Method: Preheat your toaster oven to 375°F (190°C). Place the hash browns on a toaster oven tray. Heat for about 10 minutes, flipping halfway through to ensure they are heated evenly and regain some crispiness.

• Grater: Used to shred the potatoes into fine pieces for the hash browns.

• Clean kitchen towel: Essential for squeezing out excess moisture from the grated potatoes.

• Mixing bowl: A large bowl to combine the shredded potatoes, cheese, onion, salt, and pepper.

• Skillet: A flat-bottomed pan to cook the hash browns evenly.

• Spatula: Used to press down the potato mixture in the skillet and to flip the hash browns.

• Measuring cups: For accurately measuring the shredded cheese and chopped onion.

• Measuring spoons: To measure out the salt and black pepper precisely.

• Knife: For chopping the onion finely.

• Cutting board: A surface to chop the onion safely and efficiently.

Pre-shred the potatoes: Shred the potatoes in advance and store them in water in the fridge to prevent browning.

Use pre-shredded cheese: Save time by using pre-shredded cheddar cheese instead of shredding it yourself.

Chop onions ahead: Chop the onions and store them in an airtight container in the fridge.

Non-stick skillet: Use a non-stick skillet to reduce sticking and make flipping easier.

Batch cooking: Double the recipe and cook in batches to have extra hash browns ready for later.