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