Crispy Garlic Parmesan Hash Browns: Your New Favorite Side Dish

Get ready for hash brown perfection! These Crispy Garlic Parmesan Hash Browns are a game-changer. Forget soggy, bland potatoes – this recipe delivers hash browns that are wonderfully crispy on the outside, tender on the inside, and bursting with the irresistible flavors of savory garlic and nutty Parmesan cheese.

Whether you’re making a special breakfast or brunch, looking for the perfect side for dinner, or just craving a seriously delicious potato dish, these hash browns fit the bill. They require a little effort upfront to get the potatoes just right, but the baking method makes them easier than pan-frying a whole batch. Plus, the garlic and Parmesan take them way beyond basic.

Making truly crispy hash browns at home can sometimes feel tricky, but we’ll walk you through the key steps, especially how to handle the potatoes, to ensure you get that coveted golden crunch every time.

Let’s get started on making these incredibly flavorful and crispy hash browns!

Crispy Garlic Parmesan Hash Browns Recipe

Yields: 4-6 servings Prep time: 25 minutes Cook time: 30-35 minutes Total time: Approximately 55-60 minutes

Description

Shredded russet potatoes are soaked, drained, and dried, then mixed with melted butter, olive oil, minced garlic, Parmesan cheese, and seasonings. Formed into patties and baked until golden brown and crispy.

Equipment

Box grater or food processor with shredding attachment
Large bowls (2)
Colander
Clean kitchen towel(s)
Measuring cups and spoons
Baking sheet
Parchment paper

Ingredients

2 pounds russet potatoes, peeled
3 tablespoons butter, melted
2 tablespoons olive oil
3-4 cloves garlic, minced
½ cup finely grated Parmesan cheese, divided (¼ cup for mixing, ¼ cup for topping)
1 teaspoon salt
½ teaspoon black pepper, plus more for topping
¼ teaspoon garlic powder
2 tablespoons cornstarch

Instructions

Prepare the Potatoes: Peel the russet potatoes. Grate them using the large holes of a box grater or the shredding attachment of a food processor. Immediately place the grated potatoes in a large bowl filled with cold water. Let them soak for 5 minutes. This helps remove excess starch, which is key for crispiness.
Drain and Dry Thoroughly: Drain the potatoes very well using a colander. Transfer the drained potatoes to the center of a clean, absorbent kitchen towel (or split between two towels if needed). Gather the edges of the towel and twist and wring out as much moisture as humanly possible. This step is CRUCIAL for achieving crispy hash browns. The drier the potatoes, the crispier they will get in the oven.
Combine Ingredients: In a large bowl, combine the thoroughly dried grated potatoes, melted butter, olive oil, minced garlic, ¼ cup of the finely grated Parmesan cheese, 1 teaspoon of salt, ½ teaspoon of black pepper, and ¼ teaspoon of garlic powder. Add the 2 tablespoons of cornstarch. Mix everything together with your hands or a large spoon until all the ingredients are evenly distributed and the potatoes are well coated. The cornstarch helps create a crispy exterior.
Preheat and Prep Pan: Preheat your oven to 425°F (220°C). Line a large baking sheet with parchment paper. Parchment paper prevents sticking and makes cleanup easier.
Form Patties: Take handfuls of the potato mixture and form them into patties about 3 inches in diameter and ½ inch thick. Squeeze them firmly to help them hold their shape. Place the patties on the prepared baking sheet, leaving some space between each one so they crisp up rather than steam.
Add Topping: Sprinkle the remaining ¼ cup of finely grated Parmesan cheese evenly over the tops of the formed potato patties.
First Bake: Place the baking sheet in the preheated oven and bake for 15 minutes.
Flip and Continue Baking: Carefully use a spatula to flip each hash brown patty. Bake for another 15-20 minutes, or until both sides are golden brown and crispy. The exact time may vary depending on your oven and how thick your patties are.
Final Touch: Just before serving, sprinkle the hot hash browns with a little extra finely grated fresh Parmesan cheese and a bit of freshly ground black pepper if desired. The extra Parmesan will melt slightly onto the hot surfaces.
Serve Hot: Serve these crispy hash browns immediately for the best texture!

About These Crispy Garlic Parmesan Hash Browns

These hash browns are a step above the usual. They combine the satisfying texture of crispy fried potatoes with the incredible flavor of garlic and Parmesan cheese. The key to their success lies in a few simple but important techniques.

First, using russet potatoes is ideal because they are high in starch, which helps them crisp up nicely. Soaking the grated potatoes helps remove some of that excess starch, preventing them from becoming gummy. More importantly, wringing out as much moisture as possible from the potatoes is absolutely critical. Any leftover water will steam the potatoes instead of allowing them to fry and crisp in the oven.

Mixing the dried potatoes with melted butter and olive oil provides the fat needed for crisping and carries the flavors of garlic, Parmesan, and seasonings. The addition of cornstarch is a little trick that helps create an extra layer of crispiness on the exterior of the patties.

Baking at a high temperature (425°F) allows the hash browns to get golden and crispy in the oven without needing to pan-fry in batches, which can sometimes be messy and result in uneven cooking. Flipping them halfway through ensures both sides get that desirable crunch.

The minced garlic infuses the potatoes with savory flavor, while the Parmesan cheese adds a salty, nutty depth that is simply irresistible. Sprinkling extra Parmesan on top at the end adds another layer of cheesy goodness that slightly melts from the residual heat.

Why You’ll Love This Recipe

Incredibly Crispy: Thanks to proper potato prep and the baking method.
Packed with Flavor: Garlic and Parmesan are a winning combination.
Easier Than Pan-Frying: Baking a whole batch is more convenient.
Versatile Side: Perfect for breakfast, brunch, or dinner.
Satisfying Texture: Crispy outside, tender inside.

Tips for Maximum Crispiness

Getting that perfect crunch is the goal! Follow these tips:

Wring, Wring, Wring: We can’t stress this enough! Use a sturdy kitchen towel and squeeze out every drop of water you can after draining the potatoes. This is the single most important step for crispiness.
Use Cornstarch: Don’t skip the cornstarch. It makes a noticeable difference in the crispiness of the exterior.
Hot Oven: Make sure your oven is fully preheated to 425°F. A hot oven is needed for the potatoes to crisp up quickly.
Don’t Crowd the Pan: Give the hash brown patties space on the baking sheet. If they are too close together, they will steam instead of crisping. Use two baking sheets if necessary.
Parchment Paper: Using parchment paper helps prevent sticking and promotes better browning on the bottom.
Flip Carefully: Flip the patties gently but completely halfway through baking to ensure even crisping on both sides.
Serve Immediately: Hash browns are best enjoyed hot right out of the oven when they are at their crispiest.

Delicious Variations

Customize your hash browns with these ideas:

Add Onion: Stir in ¼ cup of finely diced onion or shallots along with the garlic. Sauté the onion briefly in a little butter before adding to the potato mix for a milder flavor.
Different Cheese: While Parmesan is great, you could use other cheeses like Gruyere, aged cheddar, or a blend.
Add Herbs: Stir in a tablespoon of fresh chopped herbs like chives, parsley, or thyme into the potato mixture.
Spicy Kick: Add a pinch of cayenne pepper or red pepper flakes to the seasoning mix.
Cheesy Centers: You could potentially tuck a small cube of cheese into the center of each patty before baking for a gooey surprise (though this might affect crispiness slightly).
Different Potatoes: While russets are recommended, Yukon Gold potatoes could also work, though they are less starchy and might result in a slightly less crispy texture. Avoid waxy potatoes.

Storage and Reheating

Hash browns are definitely best fresh, but leftovers can be stored and reheated.

Storage: Store cooled leftover hash brown patties in an airtight container in the refrigerator for up to 3-4 days.
Reheating: To regain some crispiness, reheat leftover hash browns in a toaster oven, a standard oven at 375°F (190°C), or an air fryer until heated through and re-crisped. Microwaving is not recommended as it will make them soft.

Troubleshooting Common Issues

Here’s how to handle typical problems when making hash browns:

Hash Browns Aren’t Crispy: The most common reason is too much moisture left in the potatoes. Solution: Wring out MORE moisture! Also, ensure your oven is hot enough and you aren’t overcrowding the baking sheet. Using cornstarch helps.
Hash Browns Are Sticking to the Pan: You didn’t use parchment paper or grease the pan enough. Solution: Always use parchment paper. If not using parchment, grease the baking sheet very well with oil or butter.
Hash Browns Falling Apart: The patties weren’t formed firmly enough, or not enough moisture was removed. Solution: Squeeze the mixture firmly when forming patties. Ensure you’ve wrung out plenty of moisture, and mix thoroughly so the cornstarch and fat bind the potatoes.
Garlic is Burning: The garlic was minced too large, or the oven was too hot. Solution: Mince the garlic very finely. Ensure your oven temperature is accurate.

What to Serve with Crispy Garlic Parmesan Hash Browns

These hash browns are incredibly versatile!

Breakfast/Brunch: A classic pairing with eggs (fried, scrambled, or poached), bacon, sausage, or ham. They would be fantastic alongside our Homemade Hash Brown Omelet Cups or Easy Baked Turkey Bacon and Egg Cups Recipe.
Dinner Side: Serve them instead of mashed potatoes or fries with steak, chicken, pork chops, or burgers. They pair well with our American Steak Cooking Guide.
With Sandwiches: A great side for sandwiches or wraps.

Explore More Delicious Recipes

If you love comforting sides and flavorful dishes, explore more recipes on Galmof.com!

For more potato goodness, try our Cheesy Hash Brown Casserole with Turkey Ham or Homemade Crock Pot Crack Potato Soup.

If you enjoy the garlic and Parmesan combination, check out our Creamy Garlic Butter Chicken Thighs with Spinach, Homemade Parmesan Chicken Carbonara, or Garlic Parmesan Roasted Broccoli Recipe.

Find other breakfast and brunch favorites like our Quiche Lorraine Recipe or Eggs Benedict Recipe.

Explore these and many more inspiring recipes across our site at Galmof.com!

Conclusion

These Crispy Garlic Parmesan Hash Browns are a simple recipe that delivers big on flavor and texture. By taking a few extra steps to prepare the potatoes properly, you can achieve hash browns that are wonderfully crispy on the outside and perfectly cooked inside, infused with the delicious tastes of garlic and Parmesan. Whether they grace your breakfast plate or serve as a savory side for dinner, they are sure to become a beloved staple. Give this recipe a try and enjoy the satisfying crunch and incredible flavor!

Crispy Garlic Parmesan Hash Browns Recipe – Baked & Easy