Crispy Cheesy Hashbrowns – 40-Minute Recipe
These ultra‑crispy cheesy hashbrowns are golden, crunchy on the outside and fluffy inside, thanks to a quick boil, cornstarch coating, and a brief freeze. Paired with a tangy mayo‑ketchup‑sriracha dipping sauce, they make a perfect breakfast or snack that’s both comforting and full of flavor.
Recipe by Gordon Ramsay· Structured by ReelsMeals
From: Instagram(view original)
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Ingredients
No main ingredients listed.
Hashbrowns
- 5 russet potatoes
- 3 tbsp corn starch
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp paprika
- 1 tsp salt
- 1 tsp black pepper
- 1/2 cup white cheddar
- 1/4 cup parmesan cheese
- neutral oil
Dipping Sauce
- 1/2 cup mayonnaise
- 1/4 cup ketchup
- 1 tbsp sriracha
- 1 tsp pickle juice
Instructions
- 1Hashbrowns: Wash and peel the potatoes, then add them to a pot of cold water with 2 tbsp salt.
- 2Hashbrowns: Bring to a boil and cook 10–12 minutes until the outsides are tender but the centers remain firm; do not fully cook them.
- 3Hashbrowns: Drain and let cool, then coarsely grate using the large holes of a box grater and squeeze out excess moisture with a clean towel or paper towels.
- 4Hashbrowns: Combine the grated potatoes with corn starch, garlic powder, onion powder, paprika, salt, black pepper, and the cheeses; mix until evenly combined.
- 5Hashbrowns: Shape the mixture with your hands into thick oval patties, pressing tightly so they hold together.
- 6Hashbrowns: Place the patties on a parchment‑lined sheet pan or plate and freeze for at least 45 minutes, or until firm.
- 7Hashbrowns: Heat neutral oil to 350°F (347°F) in a deep skillet or pot and fry the patties in batches for 3–4 minutes per side until golden and crispy, maintaining the oil temperature.
- 8Dipping Sauce: In a bowl, mix mayonnaise, ketchup, sriracha (and optional pickle juice) until smooth.
- 9Serve: Serve the hot hashbrowns with the dipping sauce.
Helpful tips while cooking
AI-assisted notes grounded in this recipe's ingredients, timings, and method—not additional creator instructions.
Cool potatoes before grating
After boiling, drain and let the potatoes cool before grating to handle them safely.
Remove excess moisture
Squeeze the grated potatoes with a clean towel or paper towels to eliminate moisture for crispness.
Freeze patties before frying
Place the shaped patties in the freezer for at least 45 minutes until firm.
Maintain oil temperature while frying
Fry the patties in batches, keeping the oil at 350°F for 3–4 minutes per side.
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ReelsMeals turns instagram.com into a kitchen-friendly checklist while keeping the original source attached.
Cooking context
40 min estimated total time for 4 servings.
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Frequently asked questions
- How long does it take to make Crispy Cheesy Hashbrowns?
- About 40 minutes in total: 30 minutes of prep and 10 minutes of cooking.
- How many servings does this Crispy Cheesy Hashbrowns recipe make?
- This recipe makes 4 servings as written; ingredient quantities on this page can be scaled.
- Where does this Crispy Cheesy Hashbrowns recipe come from?
- It was shared by Gordon Ramsay on instagram.com. ReelsMeals structured the original post into this step-by-step card; the original is linked above.