Description
A golden, crispy hashbrown pancake loaded with melted cheese and fresh herbs—perfectly crunchy on the outside and soft inside! This easy, cheesy potato dish is great for breakfast, brunch, or as a savory side.
Ingredients
Scale
- 3 large potatoes, peeled and grated
- 1 cup shredded cheddar cheese
- 1/4 cup Parmesan cheese, grated
- 1/4 cup chopped fresh parsley
- 2 tablespoons butter, melted
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 2 tablespoons vegetable oil
Instructions
1. Prepare the Potatoes:
- Grate the potatoes and squeeze out excess moisture using a clean kitchen towel.
- In a bowl, mix grated potatoes, cheddar cheese, Parmesan, parsley, melted butter, salt, and black pepper.
2. Cook the Pancake:
- Heat 1 tablespoon of oil in a non-stick skillet over medium heat.
- Spread the potato mixture evenly into the pan, pressing it down with a spatula.
- Cook for 5-7 minutes, or until golden brown and crispy.
3. Flip & Finish:
- Carefully flip the hashbrown pancake using a plate.
- Add the remaining 1 tablespoon of oil, return the pancake to the pan, and cook for another 5-7 minutes.
- Serve hot with sour cream, ketchup, or your favorite dipping sauce!
Notes
- For extra crispiness, use starchy potatoes like Russet or Yukon Gold.
- Add cooked bacon bits or chopped green onions for more flavor.
- Serve with eggs, avocado, or a side salad for a complete meal.
