Cheese Stuffed Hash Browns
Cheese Stuffed Hash Browns is a easy American recipe that serves 4. 242 calories per serving. Recipe by Tasty on YouTube.
Prep: 15 min | Cook: 13 min | Total: 35 min
Cost: $3.82 total, $0.96 per serving
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
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
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
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
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
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
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
Dietary info: Vegetarian, Contains gluten, Contains dairy
Allergens: Eggs, Milk (cheese), Wheat (flour)
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
Hash browns are soggy.
Make sure the shredded potatoes are well drained and the oil is hot enough before adding the patties.
Cheese leaks out during frying.
Seal the edges tightly and chill the formed patties for 5‑10 minutes before frying.
Patties fall apart in the oil.
Add a little more flour or press the mixture more firmly when shaping.
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.
Last updated: August 20, 2026
