Why aren’t my hash browns crispy?

The most common reason is excess moisture. Potatoes hold a lot of water, and if you don’t squeeze them well, they’ll steam instead of crisp. Using cornstarch also helps create that golden crust. Cooking over medium heat instead of high ensures even browning without burning the Parmesan.

Can I bake these instead of frying?

Yes, you can bake crispy Parmesan hash browns at 400°F for about 20–25 minutes. Flip halfway through for even crisping. They won’t be quite as crispy as pan-fried, but they’ll still have a nice golden texture.

What type of potato works best for hash browns?

Russet potatoes are best because they’re high in starch and low in moisture. This makes them ideal for crispy hash brown recipes. Waxy potatoes like Yukon Gold can work but may be slightly softer.

Can I freeze homemade hash browns?

Yes. Cook them fully, let them cool, and freeze them in a single layer. Reheat directly from frozen in an oven or air fryer for best results. This makes them perfect for meal prep breakfasts.

Crispy Parmesan Hash Browns – 5-Ingredient & Irresistible

Name: Crispy Parmesan Hash Browns – 5-Ingredient & Irresistible
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 2 large russet potatoes, peeled (about 1 1/2 lb), grated; 1 large egg; 1/2 cup freshly grated Parmesan cheese; 2 tbsp cornstarch; 1/2 tsp fine salt (plus more to taste); 1/2 tsp garlic powder; 1/2 tsp onion powder; 1/4 tsp chili flakes (optional); 2–3 tbsp neutral oil (for pan-frying)

Crispy Parmesan Hash Browns – 5-Ingredient & Irresistible

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These crispy Parmesan hash browns are golden, cheesy, and irresistibly crunchy. Made with just 5 simple ingredients plus pantry seasonings, perfect for breakfast, brunch, or a quick snack.

Author: Chef Alex
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Yield: 6 hash browns 1x
Category: Breakfast
Method: Pan-Fry
Cuisine: American

Ingredients

Scale

2 large russet potatoes, peeled (about 1 1/2 lb), grated
1 large egg
1/2 cup freshly grated Parmesan cheese
2 tbsp cornstarch
1/2 tsp fine salt (plus more to taste)
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp chili flakes (optional)
2–3 tbsp neutral oil (for pan-frying)

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Instructions

Grate the potatoes, then squeeze out as much moisture as possible using a clean towel.
Add potatoes to a bowl with egg, Parmesan, cornstarch, salt, garlic powder, onion powder, and chili flakes; mix well.
Form 6 small patties and press firmly so they hold together.
Heat oil in a skillet over medium heat; cook patties 3–4 minutes per side until deep golden and crisp.
Drain briefly on paper towels, season to taste, and serve hot.

Notes

Crunch tip: Squeezing out moisture is the key to crispy hash browns. Reheat: Use an air fryer or skillet to keep them crisp (avoid the microwave). Make-ahead: Shape patties up to 24 hours ahead and refrigerate.

Nutrition

Serving Size: 1 hash brown
Calories: 140
Sugar: 1 g
Sodium: 220 mg
Fat: 7 g
Saturated Fat: 2 g
Unsaturated Fat: 4 g
Trans Fat: 0 g
Carbohydrates: 15 g
Fiber: 2 g
Protein: 4 g
Cholesterol: 35 mg

Find it online: https://www.adorarecipes.com/crispy-parmesan-hash-browns/