There’s something magical about a crispy hashbrown especially when it’s loaded with golden, melted cheese. Whether you’re waking up on a weekend morning or prepping brunch for a crowd, cheesy hashbrowns are the kind of comfort food that never goes out of style.
At gatetasty, we’ve worked with Chef Lucas Benetti to create the ultimate cheesy hashbrown recipe. It’s crispy on the outside, tender in the middle, and filled with gooey melted cheese in every bite. No shortcuts just real flavor.
Why Everyone Loves Cheesy Hashbrowns
Cheesy hashbrowns aren’t just another side dish. They’re crispy, melty, hearty, and incredibly satisfying. Whether paired with eggs and bacon or served solo, they’re a guaranteed crowd pleaser.
What Makes Them So Addictive?
| Element | Why It Works |
|---|---|
| Crispy exterior | Provides a satisfying crunch |
| Melted cheese | Adds richness and depth |
| Tender potato | Keeps the inside soft and flavorful |
| Versatile dish | Works for breakfast, brunch, or dinner sides |
Chef Lucas Tip: “The key is water control. You’ve got to squeeze the potatoes completely dry before you fry or you’ll never get that crispy crust.”
Chef Lucas Benetti’s Signature Approach
Chef Lucas Benetti has a way of turning simple dishes into showstoppers, and his version of cheesy hashbrowns is no exception.
Here’s how he takes things to the next level:
- Uses a blend of cheeses for stretch and sharpness
- Cooks in cast iron for maximum browning
- Adds finely diced onions for sweetness
- Mixes in a pinch of garlic powder and paprika for depth
- Finishes with a light broil for an ultra melty top
“Cheese isn’t just a topping it’s part of the structure. We use it between the layers, not just on top,” says Chef Lucas.
gatetasty’s Step by Step Cooking Method
Our method is simple, foolproof, and results in perfectly crisp and cheesy hashbrowns every time. All you need is a skillet, some good potatoes, and your favorite cheese.
Step by Step Instructions
1. Shred and dry the potatoes
- Use 2 large Russet potatoes
- Grate with a box grater or food processor
- Place in a clean towel and squeeze out all moisture
2. Mix your base
In a large bowl, combine:
- Grated potatoes
- ½ small onion, finely diced
- 1 cup shredded cheese (see options below)
- ½ tsp salt, ½ tsp pepper
- ¼ tsp garlic powder, optional
3. Preheat your skillet
- Heat 1½ tbsp oil + 1 tbsp butter in a cast iron or non stick skillet over medium heat
4. Form your hashbrowns
- Press mixture into the pan in an even layer
- Cook uncovered for 5–7 minutes, until bottom is golden brown
5. Flip or fold
- Flip in sections or fold over like an omelet
- Sprinkle more cheese on top and cover for 2–3 more minutes
6. Serve immediately
- Slide onto a plate, top with herbs, hot sauce, or a dollop of sour cream
Ingredient & Cheese Blend Table
| Ingredient | Tips or Options |
|---|---|
| Russet potatoes | Starchy, ideal for crisp texture |
| Cheese (1 cup total) | Cheddar, mozzarella, Monterey Jack, Swiss |
| Onion (½ small) | Optional, adds sweetness |
| Garlic powder (¼ tsp) | Optional flavor boost |
| Butter + olive oil | For crisp, flavor, and browning |
| Salt & pepper | Essential for seasoning |
Chef Lucas Suggests: Mix cheddar for sharpness and mozzarella for melt. Want a punch? Add a bit of pepper jack!
Ways to Serve & What to Pair With Cheesy Hashbrowns
These hashbrowns are filling on their own, but they also pair beautifully with a wide variety of mains and sides.
Perfect Pairings
| Main Dish | Why It Works |
|---|---|
| Scrambled or poached eggs | Creamy + crispy combo |
| Crispy bacon or sausage | Salty protein match |
| Avocado slices | Adds creaminess and freshness |
| Fresh fruit or smoothie | Balances the richness with sweetness |
| Breakfast sandwich | Use as the base or layer inside |
Fun Variations
- Add cooked bacon bits or ham to the mix
- Top with a fried egg and hot sauce
- Serve in muffin tins for mini hashbrown cups
Storage, Freezing & Reheating Tips
Cheesy hashbrowns store well and are great for meal prep or leftovers.
Storage & Reheating Guide
| Method | How To |
|---|---|
| Refrigerate | Store in airtight container, up to 4 days |
| Freeze | Wrap individually, freeze up to 1 month |
| Reheat (oven) | Bake at 375°F for 10–12 minutes |
| Reheat (skillet) | Re crisp on medium heat with a little oil |
| Reheat (microwave) | Quick but may lose crispness |
Tip: Freeze between layers of parchment to avoid sticking.
FAQs About Cheesy Hashbrowns
1. What kind of cheese is best for cheesy hashbrowns?
Cheddar is the go to for flavor and melt. But mixing it with mozzarella (for stretch) or Monterey Jack (for creaminess) can make it even better. Pepper jack adds a spicy twist.
2. Can I make cheesy hashbrowns in the oven?
Yes! Press the mixture into a greased baking dish, top with cheese, and bake at 400°F for 20–25 minutes, or until golden brown and crispy on top.
3. How do I keep hashbrowns crispy?
The key is to remove moisture from the potatoes. Always squeeze out as much liquid as possible before frying, and don’t overcrowd the pan.
4. Are cheesy hashbrowns gluten free?
Yes as long as all ingredients (especially cheese) are gluten free certified. Just avoid adding flour or breadcrumbs unless GF versions are used.
Conclusion
Whether you’re cooking for a crowd or craving something cozy, cheesy hashbrowns are always a good idea. With crispy edges, melty centers, and endless topping possibilities, they transform breakfast from basic to unforgettable.
Thanks to Chef Lucas Benetti’s clever layering and simple technique and our tested approach at gatetasty you can enjoy golden, cheesy perfection every time.
Explore more feel good breakfast favorites at gatetasty.com where every bite is crafted with flavor, comfort, and ease in mind.
