Best 7 Easy Crispy Fried Cheese Topped Hash Browns Patties Recipes

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Crispy fried cheese topped hash brown patties are a delightful treat that combines the savory flavors of cheese and potatoes into a crispy and flavorful dish. Whether you're looking for a quick and easy breakfast, a tasty side dish, or a fun appetizer, these hash brown patties are sure to satisfy your cravings. With just a few simple ingredients and a few easy steps, you can create this delicious dish that will be a hit with your family and friends.

Let's cook with our recipes!

EASY CRISPY FRIED CHEESE-TOPPED HASH BROWNS PATTIES



Easy Crispy Fried Cheese-Topped Hash Browns Patties image

I added in minced garlic also when sauteeing the onion but that is optional. These go great with eggs!

Provided by Kittencalrecipezazz

Categories     Breakfast

Time 22m

Yield 6-8 serving(s)

Number Of Ingredients 6

1 onion, finely chopped
vegetable oil (for frying)
1 (16 ounce) package frozen shredded hash browns, thawed
3 teaspoons seasoning salt (or to taste, or use white salt)
black pepper
8 slices kraft American cheese

Steps:

  • Heat 2-3 tablespoons oil in a skillet over medium heat; add in onion and saute for about 6-8 minutes or until tender (if adding in garlic add in the last 2-3 minutes of cooking).
  • In a bowl mix the thawed hash browns with onion, seasoned salt and pepper.
  • Heat more oil in the skillet; drop the hash brown mixture into about 3-inch rounds (if you find that the mixture has problems holding together then add in an slightly beaten egg).
  • Cook about 4-5 minutes per side, or until lightly browned and crispy (press down with a spatula to flatten).
  • Top each potato round with a slice of cheese; cook until melted.
  • Delicious!

Nutrition Facts : Calories 163.5, Fat 7.4, SaturatedFat 4.5, Cholesterol 18.1, Sodium 291, Carbohydrate 17.6, Fiber 1.3, Sugar 0.8, Protein 7.3

EMILY'S FAMOUS HASH BROWNS



Emily's Famous Hash Browns image

Good old fashioned restaurant-style hash browns. Perfect with hot pepper sauce and ketchup!

Provided by your mom

Categories     Side Dish     Potato Side Dish Recipes     Hash Brown Potato Recipes

Time 35m

Yield 4

Number Of Ingredients 6

2 medium russet potatoes, shredded
½ medium onion, finely chopped
¼ cup all-purpose flour
1 egg
1 cup oil for frying, or as needed
salt and pepper to taste

Steps:

  • Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a bowl, and mix in the onion, flour and egg until evenly distributed.
  • Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a 1/2 inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping.
  • Remove from pan, and drain on paper towels. Season with salt and pepper and serve immediately.

Nutrition Facts : Calories 183 calories, Carbohydrate 26.1 g, Cholesterol 46.5 mg, Fat 6.9 g, Fiber 2.7 g, Protein 4.7 g, SaturatedFat 1.1 g, Sodium 24.5 mg, Sugar 1.6 g

CHEESY BAKED HASH BROWN PATTIES RECIPE BY TASTY



Cheesy Baked Hash Brown Patties Recipe by Tasty image

Here's what you need: red potatoes, butter, shredded cheddar cheese, eggs, fresh chives, garlic salt, dried oregano, pepper

Provided by Merle O'Neal

Categories     Sides

Yield 9 servings

Number Of Ingredients 8

4 red potatoes
½ cup butter, melted
1 cup shredded cheddar cheese
2 eggs, whisked
¼ cup fresh chives, chopped
1 tablespoon garlic salt
1 teaspoon dried oregano
½ teaspoon pepper

Steps:

  • Peel and grate the potatoes.
  • Drop shredded potatoes into a large bowl of ice water to remove surface starch.
  • Preheat oven to 400°F (200˚C).
  • Strain or squeeze potato shreds and transfer to a large bowl.
  • Add butter, cheese, eggs, chives, garlic salt, oregano, and pepper in with the shredded potatoes. Mix together.
  • Take a handful of the mixture and pack it on a baking sheet into desired hash brown shape.
  • Bake for 40-45 minutes or until brown and crispy.
  • Allow to cool for 5 minutes. Serve warm.
  • Enjoy!

Nutrition Facts : Calories 217 calories, Carbohydrate 13 grams, Fat 15 grams, Fiber 1 gram, Protein 6 grams, Sugar 0 grams

CRISPY CHEESY HASH BROWN EGG BAKE RECIPE BY TASTY



Crispy Cheesy Hash Brown Egg Bake Recipe by Tasty image

Here's what you need: russet potato, salt, pepper, garlic powder, cayenne pepper, onion powder, shredded parmesan cheese, olive oil, cheddar cheese, deli ham, large eggs, fresh chive

Provided by Matthew Johnson

Categories     Breakfast

Yield 6 servings

Number Of Ingredients 12

4 lb russet potato
salt, to taste
pepper, to taste
1 tablespoon garlic powder
¼ teaspoon cayenne pepper
1 teaspoon onion powder
1 cup shredded parmesan cheese
¼ cup olive oil
12 slices cheddar cheese, cut into 1x3in (2x7 cm) strips
12 slices deli ham, cut into 1x3in (2x7 cm) strips
6 large eggs
fresh chive, chopped, for garnish

Steps:

  • Preheat the oven to 400°F (200°C). Grease a 9x13-inch (23x33-cm) baking dish with non-stick cooking spray
  • Peel the potatoes, then shred on the large holes of a box grater. Transfer to a large bowl of water and swirl around to remove excess starch. Drain and rinse, then place the potatoes in a clean kitchen towel and squeeze until they're completely dry.
  • Add the shredded potatoes to a clean, large bowl with the salt, pepper, garlic powder, cayenne, onion powder, Parmesan cheese, and olive oil. Toss until fully combined.
  • Transfer the potato mixture to the baking dish. Spread evenly.
  • Bake for 1½ hours, or until the potatoes are tender throughout and golden brown on the top and bottom.
  • Press the bottom of a glass into the potato mixture to create 6 evenly spaced wells.
  • Shingle slices of cheddar cheese and ham around the wells, then crack an egg into each one.
  • Bake for 15 minutes more, or until the cheese melts and the egg whites are set. The egg yolks should still be slightly soft.
  • Serve and sprinkle with chives, if desired.
  • Enjoy!

Nutrition Facts : Calories 541 calories, Carbohydrate 62 grams, Fat 22 grams, Fiber 5 grams, Protein 23 grams, Sugar 3 grams

CHEESY HASH BROWNS



Cheesy Hash Browns image

Frozen hash browns and a canned soup make preparing this hash brown recipe from Christy Mahlum of Grand Junction, Michigan a cinch. With a cheesy topping, it's a yummy classic you're both sure to enjoy.

Provided by Taste of Home

Categories     Side Dishes

Time 45m

Yield 2 servings.

Number Of Ingredients 8

1/2 cup sour cream
1/3 cup condensed cream of chicken soup, undiluted
2-1/2 cups frozen shredded hash brown potatoes
1 cup shredded cheddar cheese, divided
2 tablespoons chopped onion
1 tablespoon butter, melted
1/8 teaspoon salt
Dash pepper

Steps:

  • In a large bowl, combine sour cream and soup. Stir in the potatoes, 1/2 cup cheese, onion, butter, salt and pepper. Pour into a 1-qt. baking dish coated with cooking spray. Sprinkle with remaining cheese. Cover and bake at 350° for 30 minutes. Uncover; bake 5-10 minutes longer or until bubbly and heated through.

Nutrition Facts : Calories 398 calories, Fat 24g fat (16g saturated fat), Cholesterol 79mg cholesterol, Sodium 782mg sodium, Carbohydrate 27g carbohydrate (8g sugars, Fiber 1g fiber), Protein 22g protein.

SHARP CHEDDAR AND HASH-BROWN PATTIES



Sharp Cheddar and Hash-Brown Patties image

They'll come running for breakfast when you grill these frozen hash browns cooked with a feisty combo of cheese, roasted peppers, and green onions.

Provided by Betty Crocker Kitchens

Categories     Breakfast

Yield 10

Number Of Ingredients 6

1 (1 lb. 4-oz.) pkg. refrigerated hash-brown potatoes
6 oz. (1 1/2 cups) finely shredded sharp Cheddar cheese
1/2 cup chopped green onions
1/4 cup chopped roasted red bell peppers (from a jar), if desired
1/2 teaspoon seasoned salt
1/4 teaspoon garlic-pepper blend

Steps:

  • Heat closed contact grill for 5 minutes.
  • Meanwhile, in large bowl, combine all ingredients; mix well.
  • When grill is heated, for each patty, measure generous 1/2 cup potato mixture; place directly on bottom grill surface. (Each mound will be about 2 inches high. If necessary, cook 3 patties at a time.) Close grill; cook 8 to 10 minutes or until patties are golden brown and crisp.

Nutrition Facts : Calories 145, Carbohydrate 17 g, Cholesterol 20 mg, Fat 1/2, Fiber 1 g, Protein 6 g, SaturatedFat 4 g, ServingSize 1/10 of Recipe, Sodium 190 mg, Sugar 2 g

CRISPY HASH BROWN



Crispy Hash Brown image

Make and share this Crispy Hash Brown recipe from Food.com.

Provided by Shesbittersweet

Categories     Potato

Time 20m

Yield 4 serving(s)

Number Of Ingredients 3

3 tablespoons olive oil, canola oil or 3 tablespoons grapeseed oil
1 lb russet baking potatoes, peeled and grated
salt and pepper

Steps:

  • Heat 3 Tbsp of oil in a large frying pan on medium high heat.
  • While the pan is heating, squeeze out as much moisture as you can from the grated potatoes. It's easiest to do this with a potato ricer, using it much like you would a garlic press, except you don't force the potatoes through the ricer. You just press out the moisture. If you don't have a ricer, use paper towels to squeeze out as much moisture as you can from the grated potatoes.
  • When the oil in the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. The potatoes should not be too thick in any one place, no more than a half inch thick. Sprinkle some salt and pepper on the potatoes. After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Continue to cook until they are golden brown on the bottom.

Tips:

  • For crispy hash browns, use cold potatoes. This will help them hold their shape and brown evenly.
  • Shred the potatoes using the large holes of a box grater. This will create long, thin shreds that will cook evenly.
  • Squeeze out as much moisture from the shredded potatoes as possible. This will help them crisp up.
  • Heat the oil in a large skillet over medium-high heat. This will help the hash browns cook evenly and prevent them from sticking.
  • Don't overcrowd the skillet. Cook the hash browns in batches if necessary.
  • Press down on the hash browns with a spatula while they are cooking. This will help them flatten out and cook evenly.
  • Flip the hash browns when they are golden brown on the bottom. Cook for an additional 2-3 minutes, or until they are golden brown on the other side.
  • Season the hash browns with salt, pepper, and other desired seasonings.
  • Top the hash browns with cheese and other desired toppings. Place the skillet in the oven and broil until the cheese is melted and bubbly.
  • Serve the hash browns hot with your favorite dipping sauce.

Conclusion:

Crispy fried cheese-topped hash browns patties are a delicious and easy-to-make breakfast, lunch, or dinner option. They are perfect for using up leftover potatoes and cheese. You can also customize them to your liking by adding different toppings and seasonings. So next time you're looking for a quick and satisfying meal, give this recipe a try.

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