Garlic parmesan hashbrown is the perfect combo of crispy edges, cheesy goodness, and garlicky warmth—all packed into a golden, handheld bite. Whether you serve it as a brunch favorite or a savory snack, it never disappoints. I remember the first time I made these from scratch—watching them sizzle to perfection in the skillet felt like a small culinary victory. With this simple method and pantry staples, you’ll have homemade hashbrowns that taste better than anything store-bought.
Why You’ll Love This Recipe
Once you try garlic parmesan hashbrown, it’ll quickly become your go-to side dish. Here’s why:
- Crispy & Golden: Partially boiling the potatoes gives them a tender bite with a crunchy crust.
- Flavor-Packed: Garlic powder and parmesan cheese infuse each bite with bold, savory flavor.
- Simple & Budget-Friendly: Made with everyday ingredients you already have.
- Perfectly Snackable: Freezer-friendly and great for meal prep or party platters.
Fun Facts About Garlic Parmesan Hashbrown
This dish may feel modern, but it’s built on tradition and clever tweaks:
- Hashbrowns became popular in American diners during the late 1800s.
- Parmesan adds a nutty, umami-rich upgrade to the classic hashbrown.
- Freezing the shaped patties helps them hold together when frying—professional tip!
- Garlic powder provides consistent flavor without the harshness of raw garlic.
Key Ingredients in Garlic Parmesan Hashbrown
- Russet Potatoes – Starchy and firm, ideal for crisping up beautifully.
- Egg – Binds the ingredients together so they don’t fall apart when frying.
- Cornstarch – Gives the hashbrowns a delicate, crunchy finish.
- Garlic Powder – Delivers an even, aromatic garlic punch in every bite.
- Parmesan Cheese – Salty and nutty, adds depth and a golden crust.
- Oil – Used for shallow-frying to crisp the hashbrowns to perfection.
Step-by-Step Instructions for Perfect Garlic Parmesan Hashbrown
- Prep the Potatoes: Peel and wash the russet potatoes. Boil them in salted water for 10 minutes to soften slightly.
- Cool & Grate: Let the boiled potatoes cool fully, then finely shred using a grater.
- Mix the Base: In a large bowl, combine grated potatoes, one egg, cornstarch, garlic powder, salt, black pepper, and freshly grated parmesan. Mix until fully incorporated.
- Shape Hashbrowns: Form the mixture into oval-shaped patties. Keep the size consistent so they cook evenly.
- Freeze for Structure: Place shaped patties on a parchment-lined tray and freeze for at least 1 hour. This prevents them from falling apart during frying.
- Heat the Oil: In a skillet, heat oil over medium-high. Once hot, reduce heat to medium-low.
- Shallow-Fry: Fry 3–4 patties at a time, about 4 minutes per side, until golden and crispy. Avoid overcrowding the pan.
- Serve Fresh: Serve hot with your favorite dip or alongside eggs and toast.
Tips and Twists
Tips
- Partially boiling the potatoes ensures a tender interior without overcooking.
- Freeze before frying—this is key to holding their shape.
- Don’t skip the cornstarch; it’s what gives that extra-crispy bite.
- Use a nonstick skillet or cast iron for even frying.
- Always drain on a paper towel to remove excess oil.
Variations
- Spicy Garlic Hashbrowns: Add a pinch of cayenne or chili flakes for heat.
- Herbed Hashbrowns: Stir in chopped parsley or chives before forming.
- Mini Hashbrown Bites: Make them smaller and serve as appetizers with garlic aioli.
Storage, Reheating, and Make-Ahead Tips
- Storage: Store cooled leftovers in an airtight container in the fridge for up to 3 days.
- Reheating: Reheat in a skillet or air fryer at 375°F until warm and crispy—avoid microwaving.
- Make-Ahead: Freeze shaped, uncooked hashbrowns up to 1 month. Fry straight from frozen, adding an extra minute per side.
Serving Suggestions
These hashbrowns are incredibly versatile. Try them with:
- Classic Breakfast: Pair with eggs, toast, and breakfast sausage.
- Brunch Spread: Serve with Simple Avocado Toast or Grilled Chicken Wraps.
- Dipping Station: Offer ranch, ketchup, and garlic aioli for dunking.
- Dinner Sidekick: Serve next to grilled steak or roasted chicken.
- Appetizer Platter: Stack with toothpicks and serve as party bites.
Frequently Asked Questions
Can I use pre-boiled potatoes?
Yes, just make sure they’re only partially cooked and not mushy.
Can I air-fry them instead of pan-frying?
Yes! Air fry at 375°F for 12–15 minutes, flipping halfway.
Do I have to freeze them?
Freezing helps them hold their shape—don’t skip it unless you’re okay with loose patties.
Can I use fresh garlic?
Stick to garlic powder for even distribution and less risk of burning.
What’s the best oil for frying?
Use a neutral oil like canola or vegetable oil for even browning.
Conclusion: Enjoy Your Garlic Parmesan Hashbrown
These garlic parmesan hashbrowns strike the perfect balance between crispy, cheesy, and savory. They’re easy to make, packed with flavor, and ideal for any meal—from breakfast to dinner. Once you’ve tried the homemade version, you’ll never go back to frozen again. So grab your potatoes, heat that skillet, and let the magic sizzle!
Explore More Recipes
Loved your garlic parmesan hashbrowns? Try these recipes to round out your meal. Pair with sausage egg and cheese muffins for a hearty breakfast. Add roasted broccoli and carrots as a nutritious side. For a sweet finish, bake some easy blueberry muffins. Craving more comfort food? Our au gratin potatoes complement the cheesy vibes perfectly.
Garlic Parmesan Hashbrown Recipe
Ingredients
- 5 large russet potatoes
- 1 egg
- 2 tbsp cornstarch
- Salt, to taste
- 1 tbsp garlic powder
- 1 tsp black pepper
- 1/2 cup freshly grated Parmesan cheese
- Oil, for frying
Instructions
- Peel and wash the potatoes, then boil them in salted water for 10 minutes.
- Cool the potatoes completely, then finely grate using a shredder.
- In a bowl, mix grated potatoes with egg, cornstarch, garlic powder, salt, pepper, and Parmesan.
- Shape the mixture into oval hashbrown patties.
- Freeze the patties on a lined tray for at least 1 hour.
- Heat oil in a pan over medium-high heat. Reduce to medium-low once hot.
- Shallow-fry 3–4 patties at a time, 4 minutes per side, until golden and crispy.
- Serve hot and enjoy your garlic parmesan hashbrown!