Description
Turn simple breakfast potatoes into a decadent, crunchy dish with a tangy pimento cheese sauce.
Ingredients
Scale
- 1.5 lb russet potatoes (about 3 medium)
- 1 large egg
- 2 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp neutral oil
- 1 tbsp butter
- 4 oz softened cream cheese
- 1 cup shredded sharp cheddar
- 1/3 cup mayonnaise
- 1/3 cup diced jarred pimentos (drained)
- 1–2 tbsp milk (to loosen)
- Hot sauce (optional, to taste)
Instructions
- Peel (if desired) and grate the russet potatoes, then rinse under cold water until the runoff is clear.
- Dry the grated potatoes thoroughly using a clean towel.
- Toss the dried potatoes with the egg, flour (or cornstarch), salt, and pepper.
- Heat the oil and butter in a cast-iron skillet over medium-high heat (about 375°F).
- Form the mixture into patties (about 3–4 inches) and fry for 3–4 minutes per side until deeply golden.
- Transfer the fried patties to a baking sheet and place in a preheated oven at 400°F for 5–8 minutes for even cooking.
- For the pimento cheese sauce, beat together the cream cheese, cheddar, mayonnaise, pimentos, and milk until smooth. Adjust seasoning with hot sauce and salt to taste.
- Serve the crispy hash browns with a generous dollop of pimento cheese sauce and optional toppings such as chopped scallions or pickled jalapeños.
Notes
Ensure to squeeze the grated potatoes thoroughly to remove excess moisture for optimal crispiness.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 2–3 patties per person
- Calories: 350
- Sugar: 5g
- Sodium: 400mg
- Fat: 12g
- Saturated Fat: 5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 15g
- Cholesterol: 30mg