Crispy cheesy hashbrowns that are warm, crunchy, and irresistibly cheesy, perfect for breakfast, brunch, or dinner.
Ingredients
Scale:
2 large Russet potatoes (about 1 pound)
1 cup Shredded cheese (cheddar or your choice)
1 teaspoon Salt
1/2 teaspoon Black pepper
2 tablespoons Vegetable oil (or butter)
Instructions
Rinse and peel the russet potatoes. Grate them using a box grater or food processor.
Place the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible. This step is crucial for achieving crispy hashbrowns.
In a large mixing bowl, combine the dried potatoes, salt, and black pepper. Mix well.
Heat a large skillet over medium-high heat and add the vegetable oil. Allow it to heat until shimmering.
Spread the potato mixture evenly in the skillet, pressing down with a spatula. Cook for about 5-7 minutes until the bottom is golden brown.
Carefully flip the hashbrowns using the spatula, then sprinkle the shredded cheese evenly over the top. Cook for an additional 5-7 minutes until the cheese is melted and the other side is golden brown.
Once cooked, remove from the skillet and let cool for a minute before slicing into wedges. Serve hot.
