Cheese Stuffed Hash Browns

Ingredients

• 2 large potatoes Russet potatoes (peeled and shredded)
• 3 large Eggs (beaten)
• 0.5 tsp Salt (plus extra for finishing)
• 0.25 tsp Black pepper (freshly ground)
• 0.25 tsp Paprika (smoked optional)
• 2 tbsp All‑purpose flour (helps bind)
• 2 slices Cheddar cheese (sharp cheddar, about 1 oz each)
• 2 cups Vegetable oil (for shallow frying (canola, peanut, or other high‑smoke‑point oil))

Instructions

1. Prepare potatoes

   Peel the potatoes, then grate them using a coarse grater. Transfer the shredded potatoes to a clean kitchen towel and squeeze firmly to remove as much moisture as possible.

   Time: PT5M

2. Combine ingredients

   In a mixing bowl, combine the drained shredded potatoes, beaten eggs, salt, pepper, paprika, and flour. Stir gently until everything is evenly coated.

   Time: PT5M

3. Shape cheese‑stuffed patties

   Take about 1/4 cup of the mixture and flatten it into a rectangle on the cutting board. Lay two slices of cheddar cheese in the center, then cover with another 1/4 cup of mixture. Press the edges together and shape into a patty about ½‑inch thick.

   Time: PT5M

4. Preheat oil

   Pour vegetable oil into the skillet to a depth of roughly ½ inch. Heat over medium‑high until the oil reaches 350°F (use a thermometer).

   Time: PT5M

   Temperature: 350°F

5. Fry

   Carefully place the patties in the hot oil. Fry 3‑4 minutes per side, turning once, until golden brown and crispy. Use a spatula to flip.

   Time: PT8M

   Temperature: 350°F

6. Finish

   Remove the hash browns with a slotted spoon and set them on paper towels to drain excess oil. Sprinkle with a pinch of extra salt if desired.

   Time: PT2M

Nutrition Facts

Calories

242

Protein

10 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g

Ingredient Substitutions

• Instead of Russet potatoes: sweet potatoes
• Instead of Eggs: egg replacer
• Instead of All‑purpose flour: gluten‑free flour
• Instead of Cheddar cheese: American cheese, Swiss cheese
• Instead of Vegetable oil: canola oil, peanut oil

Equipment Needed

• Grater
• Mixing bowl
• Fork or whisk
• Spatula
• Skillet or deep fryer
• Paper towels
• Plate
• Knife
• Cutting board

Critical Steps — Do Not Skip

• Squeezing moisture from shredded potatoes
• Sealing cheese inside the patty
• Heating oil to the correct temperature (350°F)
• Frying without overcrowding the pan

Chef Tips from the Video

• Add a pinch of cornstarch to the mixture for extra crispness.
• Mix russet with Yukon Gold potatoes for a richer flavor.
• Serve with ketchup, aioli, or a spicy mayo dip.

Troubleshooting

Storage

Refrigerator: Store leftovers in an airtight container for up to 2 days. Reheat in a pre‑heated oven at 375°F for 5‑7 minutes to retain crispness.

Freezer: Freeze uncooked patties on a tray, then transfer to a freezer‑safe bag. Bake from frozen at 375°F for 15‑20 minutes.

Room temperature: Do not leave at room temperature longer than 2 hours due to food‑safety concerns.

Make-Ahead Tips

• Prepare the potato‑egg mixture up to 24 hours ahead and refrigerate.
• Slice the cheddar cheese in advance and keep it covered.
• Measure out salt, pepper, paprika, and flour before starting.