Meatless Monday: Crispy Cheesy Skillet Hash Browns

The temperature got up to a balmy 70 degrees this past weekend and looking at the weather forecast, I think it’s safe to say that spring is in full swing! And I’m ready for weekend brunches in the outdoors. That alone is reason to celebrate, right?!

When I’m having breakfast or brunch, I gravitate towards the savory dishes, usually anything that comes with hash browns on the side. The truth is, I’d actually prefer the hash brown to be the main event. When they are done right – crispy and golden brown on the outside, soft and tender on the inside – I don’t care for the poached eggs or maple glazed bacon piled on top. Well, those are tempting too. But I just want to eat the hash browns!

Hash browns are actually one of the easiest things to make at home. Once you’ve gotten the method down, it’ll become a staple in your repertoire.

This recipe was originally meant to be made in a large griddle for the hash browns to cook up in individual patties. It just takes too much time to cook the whole batch in a nonstick skillet, and when I’m done, the hash browns are no longer hot and crispy. So I’ve made some changes to improve the recipe. Rather than making the little patties, I cook the entire batch all in one skillet to save time. At the very end, I add a handful of cheese on top and throw it under the broiler to crisp up the top even more.

The dish serves four, but you can easily adjust to serve more people by using a bigger pan. And if you’re anything like me you’ll serve it up with ketchup and few dashes of hot sauce. Enjoy!

Meatless Monday: Crispy Cheesy Skillet Hash Browns

Serves: 4


1 lb russet potatoes (about 2 large), peeled and shredded
½ tsp salt
¼ tsp freshly ground black pepper
1 tsp paprika
2 tbsps unsalted butter or vegetable oil, divided
1 cup cheddar cheese, shredded
Scallions or parsley, for garnish (optional)

Rinse potatoes in a colander under cold water until water runs clear. Drain well and squeeze firmly between kitchen towel to remove excess moisture. Transfer to a mixing bowl and toss with salt, pepper, and paprika.

Heat one tablespoon of butter or oil in a large oven-safe skillet over medium-high heat. Add potatoes and press gently into an even layer. Cook until a golden brown crust forms on the bottom, about 5 minutes. Slide hash brown onto a plate and coat the bottom of skillet with the remaining tablespoon of butter or oil. Carefully return the hash brown to the skillet, browned side up, and cook until bottom is golden brown, about 5 minutes longer.

Top with shredded cheese and place under the broiler until the cheese is melted and bubbling.

Garnish with scallions or parsley. Cut into wedges and serve.


*For the hash browns to become golden brown and extra crispy, the key is to squeeze out as much liquid from the shredded potatoes as possible.


  1. Lynn says

    My family loves hash browns and I can’t believe I’ve never made it before. This recipe looks easy. Can you use frozen shredded potatoes for this?

    • Karen says

      Yes you can. Just let the potatoes thaw, and then dry them up as you would with freshly shredded potatoes.