Easy and Crispy Homemade Hash Browns with Cheese Sauce

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Easy and Crispy Homemade Hash Browns with Cheese Sauce

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
  1. Grate the potatoes and immediately place them in a bowl of cold water to remove excess starch.
  2. Drain the potatoes and squeeze them firmly to remove moisture.
  3. Mix the drained potatoes with cornstarch, salt, black pepper, and paprika until evenly coated.
Cooking the Hash Browns
  1. Heat oil in a large pan over medium heat.
  2. Shape the potato mixture into flat patties and fry for 5–7 minutes on each side until golden brown.
  3. Drain hash browns on paper towels to remove excess oil.
Making the Cheese Sauce
  1. Melt the butter in a saucepan over medium heat.
  2. Add flour and stir for 1 minute before gradually adding milk while whisking to avoid lumps.
  3. Cook until the sauce thickens, then stir in grated cheese and season with salt and pepper.
Serving
  1. 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.

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