Make-Ahead Breakfasts
Homemade Hash Browns
Crispy grated-potato hash browns with cheddar cheese and simple seasoning — easy to fry fresh or freeze for busy breakfasts.
Watch the video
From the video High Protein Make Ahead Breakfasts | Prep Once, Eat All Week. Watch on YouTube for the full walkthrough.
- Prep
- 20 minutes
- Cook
- 20 minutes
- Total
- 40 minutes
- Serves
- 1 large batch
Ingredients
- 1 kg potatoes
- 80–100 g cheddar cheese
- 3 tablespoons flour
- Onion powder, to taste
- Garlic powder, to taste
- Salt and black pepper, to taste
- Cooking oil, for frying
Instructions
- 1
Peel and grate the potatoes. Squeeze out as much liquid as possible using a cheesecloth, clean dish towel, or potato press.
- 2
Cook the grated potatoes in a little oil over medium heat for about 5 minutes, stirring, until they begin to soften. Leave to cool slightly.
- 3
Add the flour, cheddar, onion powder, garlic powder, salt and black pepper. Mix until evenly combined.
- 4
Shape into hash-brown patties with lightly oiled hands.
- 5
Fry in batches until golden and crisp on both sides, or freeze the shaped hash browns to cook later.
Notes & serving ideas
- For freezing, chill the cooked or shaped hash browns until set, then store in a container and fry when needed.
- Mariam scaled this larger than the original Cook n' Share recipe for a family batch.
- Visit the credited original recipe for the smaller starting quantities and method notes.
