Cheddar Potato Hashbrown Patties

These cheddar-infused potato hashbrown patties turn a humble breakfast staple into a restaurant-worthy crunch. With just a few pantry items and a quick squeeze, you’ll get golden, cheesy pockets that stay crispy even after a dip in the tangy sauce.

Servings: 4 servings

Crispy Cheddar Crunch

The secret is in the dry, cornstarch-coated shreds that fry up with a perfect crust while the cheddar melts inside. No fancy equipment—just a box grater, a kitchen towel, and a skillet—makes this recipe unbelievably straightforward, yet the result feels like a gourmet fast-food upgrade.

The Secret to Perfectly Crispy Patties

Dry the potatoes thoroughly. After grating, soak the shreds in ice water to remove excess starch, then wring them out in a cheesecloth until completely dry. The dryness allows the cornstarch to cling and form a crisp lattice when it hits hot oil, giving you that satisfying crackle without soggy centers.

Ingredients for Cheddar Potato Hashbrown Patties

• 8 russet potatoes, peeled and coarsely grated
• 5 tbsp cornstarch
• 4 oz sharp cheddar cheese, shredded
• 1.5 tsp garlic powder
• 1 tsp freshly ground black pepper
• 1 tsp sea salt, plus more for seasoning
• 1/2 cup vegetable oil (or canola) for shallow-frying
• 1/2 cup mayonnaise
• 2 tbsp ketchup
• 1 tbsp hot sauce (your favorite)
• 1/4 tsp garlic powder (for the dip)

How to Make It: Cheddar Potato Hashbrown Patties

1. Grate the potatoes, place them in a bowl of cold water, then drain and squeeze dry using a clean kitchen towel or cheesecloth.
2. In a large glass bowl, combine the dried potato shreds with cornstarch, shredded cheddar, garlic powder, black pepper, and salt; toss until evenly coated.
3. Press the mixture firmly into uniform oval or rectangular patties, about 3-4 inches long and ½-inch thick.
4. Heat oil in a wide stainless-steel skillet over medium-high heat until shimmering; add patties and fry 4 minutes per side, or until deep golden brown and crisp.
5. While the patties fry, whisk together mayo, ketchup, hot sauce, and garlic powder in a ramekin for the dipping sauce.
6. Transfer cooked patties to a paper-towel-lined plate, let rest 1-2 minutes, then serve hot with the sauce.

Crisp-Factor Tips

If the patties stick, add a thin layer of flour to the bottom of the skillet before the oil. For extra crunch, sprinkle a pinch of extra cornstarch on the patties just before they hit the pan. Keep the oil temperature steady—too low yields soggy patties, too high burns the cheese.

Serving Ideas

Serve the hashbrown patties as a hearty breakfast or brunch alongside scrambled eggs and fresh fruit, or as a snack with a side of sliced avocado. The tangy mayo-ketchup dip balances the richness, making each bite satisfying and refreshing.

Common Questions

Can I use sweet potatoes instead of russet potatoes?

Yes, but sweet potatoes contain more moisture, so be sure to squeeze them very dry and consider adding a little extra cornstarch.

What oil works best for shallow-frying?

A neutral oil with a high smoke point—vegetable, canola, or peanut oil—gives the best crisp without imparting flavor.

How do I keep the patties from falling apart while shaping?

Press the mixture firmly and compact it; the cornstarch acts as a binder, so a tight press ensures they hold together.