Crispy Hash Browns with Pimento Cheese Sauce turn simple breakfast potatoes into a decadent, crunchy dish that works for brunch, weeknight dinner, or party snacks. I developed this combo after testing several frying temperatures and sauce ratios to balance sharp cheddar with creamy pimento—what you get is crisp, salty potatoes and a tangy, spreadable sauce. If you want another way to enjoy crunchy potatoes, check my classic take on crispy hash browns here: crispy hash browns.
Why Make This Recipe
- Big contrast of textures: ultra-crispy edges on the potatoes meet a velvety, slightly spicy pimento cheese sauce.
- Quick ingredient list using pantry staples—potatoes, cheese, mayo, and jarred pimentos—so it’s convenient on busy mornings.
- Versatile: serve as a starter, brunch centerpiece, or game-day finger food that people love.
- Satisfying nutrition: potatoes give potassium and fiber (especially if you leave skins on); cheese adds calcium and protein.
- Personal note: I love this recipe because the pimento sauce transforms ordinary hash browns into something that feels indulgent without extra fuss.
For a creamy side to pair with these, try a comforting pasta I tested that balances richness well: creamy Velveeta chicken rotini.
Recipe Overview
- Prep time: 15 minutes (plus 15–30 minutes resting/drying time for potatoes)
- Cook time: 10–12 minutes per batch (stovetop frying)
- Total time: 40–50 minutes (including drying and sauce prep)
- Servings: 4 (about 2–3 patties per person)
- Difficulty: Easy–Medium (requires attention to moisture control and pan temperature)
- Method: Grate potatoes, squeeze dry, bind with a little egg and starch, pan-fry in a hot skillet until deeply golden; whip up a quick pimento cheese sauce on the stove or in a bowl.
This recipe uses standard kitchen tools: box grater or food processor, clean kitchen towel or paper towels, heavy skillet (cast-iron recommended), and a thermometer if you like precise oil temp control.
My Experience Making This Recipe
When I tested this, the biggest challenge was moisture—undried potatoes mean limp hash browns. After squeezing and resting the grated potatoes on a towel, the patties crisped instantly in the pan. I also found that finishing in a hot oven for a few minutes keeps the interior tender and the exterior crunchy when making large batches.
How to Make Crispy Hash Browns with Pimento Cheese Sauce
Start by peeling (optional) and grating 1.5 lb (about 3 medium) russet potatoes, then rinse under cold water until the runoff runs clear. Dry the grated potatoes thoroughly in a clean towel, then toss with 1 large egg, 2 tbsp all-purpose flour (or 2 tbsp cornstarch for gluten-free), 1 tsp kosher salt, and 1/4 tsp black pepper. Heat 2 tbsp neutral oil and 1 tbsp butter in a 10–12 inch cast-iron skillet over medium-high heat (about 375°F surface temp); form patties (about 3–4 inches), fry 3–4 minutes per side until deeply golden, and transfer to a baking sheet in a 400°F oven for 5–8 minutes for even doneness. For the sauce, beat together 4 oz softened cream cheese, 1 cup (about 4 oz) shredded sharp cheddar, 1/3 cup mayonnaise, 1/3 cup diced jarred pimentos (drained), 1–2 tbsp milk to loosen, and a dash of hot sauce; adjust salt to taste and serve warm or at room temperature.
For an oven-based finishing technique I use often with cheese-forward sides, see this example for timing and melt control: baked brie with cranberry.
Expert Tips for Success
- Remove moisture rigorously: after grating, rinse then squeeze in a towel until nearly dry—wet potatoes won’t crisp.
- Use a heavy skillet (cast iron or stainless steel) and preheat it well; a hot surface seals and browns the potatoes instead of steaming them.
- Bind lightly: one egg and 1–2 tablespoons of starch are enough to hold patties without making them gummy. For gluten-free, swap flour for potato or tapioca starch.
- Temperature control: fry at medium-high so the oil is around 350–375°F; too cool and they soak oil, too hot and the exterior burns before the center cooks.
- Cheese sauce texture: keep the sauce off high heat and add milk slowly; overcooking cream cheese causes graininess—warm gently and stir until smooth. For melty results, finish under a broiler for 1–2 minutes if you want bubbly topping.
If you like pairing small baked cheese dishes with potatoes, this recipe for baked brie taught me a lot about gentle melting I apply to the sauce: baked brie with cranberry.
How to Serve Crispy Hash Browns with Pimento Cheese Sauce
- Brunch platter: top hash browns with a generous dollop of pimento sauce, a few chopped scallions, and pickled jalapeños.
- Game-day finger food: make smaller 2-inch patties, stack or skewer with sauce for easy dipping.
- As a main: add a fried or poached egg on top and a side salad for a full meal.
- Presentation tip: serve sauce warm in a shallow bowl and arrange patties in a circle so guests can spoon sauce over each piece.
Storage and Reheating Guide
- Fridge: store cooled hash browns in an airtight container for up to 3 days; store pimento cheese sauce separately in a sealed jar for up to 5 days.
- Freezing: freeze cooked patties in a single layer on a baking sheet until firm (about 1 hour), then transfer to a freezer bag for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheating: re-crisp in a 400°F oven for 8–12 minutes or in a skillet over medium heat for 3–4 minutes per side; avoid the microwave if you want to keep them crisp. Warm the pimento sauce gently over low heat or in the microwave in short bursts, stirring between bursts.
Recipe Variations
- Gluten-free: use cornstarch or potato starch instead of flour and confirm pimentos/mayo are gluten-free.
- Dairy-free: replace cream cheese and cheddar with a high-quality vegan cream cheese and shredded vegan cheddar; use nutritional yeast for umami if needed.
- Spicy pimento: add 1–2 tbsp diced pickled jalapeños or a teaspoon of cayenne to the sauce for heat.
- Herby version: fold chopped chives and parsley into the potato mix for a fresher flavor that pairs well with lemony sides.
Nutritional Highlights
- Potatoes are a good source of potassium and can provide fiber when skins are kept on.
- Cheese adds protein and calcium but increases saturated fat—consider portion control (2 patties per person) if watching fat intake.
- Allergen notes: contains dairy and egg by default; make swaps above for dairy-free or egg-free diets. Use gluten-free starch to avoid gluten.
Troubleshooting Common Issues
- Soggy patties: usually from excess water—squeeze longer and use a starch binder; don’t crowd the pan which cools the surface.
- Not browning: pan not hot enough or too much oil—preheat the skillet and use just enough oil to coat the surface.
- Sauce grainy or separated: avoid high heat; warm gently and whisk in a small splash of milk to smooth; if separation occurs, cool slightly and re-whisk or use an immersion blender.
Frequently Asked Questions
Q: Can I make the pimento cheese sauce ahead of time?
A: Yes—make it up to 5 days in advance and store covered in the refrigerator. Bring it to room temperature before serving or warm gently over low heat, stirring frequently to restore creaminess.
Q: What potato is best for crispy hash browns?
A: Russets are ideal because their higher starch content and lower moisture yield a crisp exterior and tender interior. Yukon Golds work too if you prefer a creamier inside but may require extra drying.
Q: Can I bake these instead of frying?
A: You can bake patties at 425°F on a parchment-lined sheet for 20–25 minutes, flipping once; they won’t develop exactly the same pan-seared crust, so brush lightly with oil and finish under the broiler 1–2 minutes per side for color.
Q: How do I keep leftovers crispy?
A: Reheat in a hot oven (400°F) or skillet rather than the microwave. Placing patties on a wire rack over a baking sheet in the oven ensures air circulates so both sides re-crisp.
Conclusion
If you enjoy the pimento-cheese-and-potato combo and want a hearty casserole spin, the recipe at Pimento Cheese Hash Brown Casserole – Southern Discourse is a great reference for a family-style bake that builds on the same flavors.