Golden & Crunchy Hash Browns with the Perfect Topping

Peel and grate the potatoes using the large holes of a box grater. Immediately place the grated potatoes into a large bowl of cold water and let soak for 5 minutes to remove excess starch.

Drain the potatoes and spread them onto a clean kitchen towel. Roll them up and squeeze tightly to remove as much moisture as possible. This step is key to achieving crispy hash browns.

In a large bowl, mix the grated potatoes, grated onion, flour, beaten egg, garlic powder, onion powder, salt, and black pepper until combined.

Heat the vegetable oil and butter in a large non-stick or cast-iron skillet over medium-high heat until hot.

Scoop about ½ cup of the potato mixture into the skillet and flatten gently with a spatula to form a patty.

Cook for 4–5 minutes on each side, or until the hash browns are golden brown and crispy. Avoid flipping too early—allow the bottom to fully brown first.

Transfer the cooked hash browns to a paper towel-lined plate to remove excess oil. Repeat with the remaining mixture, adding more oil and butter as needed.

While still hot, sprinkle shredded cheddar cheese over the top and let it melt.

Garnish with chopped green onions and a dollop of sour cream or Greek yogurt before serving.