Name: Crispy Garlic Parmesan Hashbrown Patties
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American
Ingredients: 2 cups shredded russet or Yukon gold potatoes; 2 cloves garlic, minced; 1/3 cup grated Parmesan cheese; 1 large egg; 2 tbsp all-purpose flour; 1/2 tsp salt; 1/4 tsp black pepper; Olive oil or neutral oil, for frying

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These crispy garlic Parmesan hashbrown patties are one of my favorite ways to enjoy potatoes. Golden on the outside, tender on the inside, and bursting with flavor from garlic and Parmesan, they make the perfect side dish or breakfast addition. I love how easy they are to make, and they always come out irresistibly crispy.

Why You’ll Love This Recipe

I love that these hashbrown patties are made with simple ingredients but deliver bold flavor. The crispy edges and cheesy, garlicky interior make every bite satisfying. Whether I’m serving them with eggs in the morning or next to grilled chicken at dinner, these patties are always a hit. Plus, I can make them ahead and reheat them for busy mornings or quick snacks. Crispy Garlic Parmesan Hashbrown Patties

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Shredded potatoes (russet or Yukon gold)
Garlic, minced
Grated Parmesan cheese
Egg
All-purpose flour
Salt
Black pepper
Olive oil or neutral cooking oil for frying

Directions

I start by shredding the potatoes and squeezing out as much moisture as possible using a clean kitchen towel or cheesecloth.
In a large bowl, I combine the shredded potatoes, minced garlic, Parmesan cheese, egg, flour, salt, and pepper. I mix until everything is well combined.
I form the mixture into small patties, pressing them together firmly so they hold their shape.
In a skillet, I heat oil over medium heat. Once hot, I cook the patties for 3–4 minutes per side, or until they’re golden brown and crispy.
I transfer them to a paper towel-lined plate to drain excess oil, then serve them hot.

Servings and timing

This recipe makes about 6–8 patties and takes around 25 minutes total—10 minutes for prep and 15 minutes for cooking.

Variations

I sometimes add chopped herbs like parsley or chives for a fresh twist.
For extra crispiness, I use a cast iron skillet.
I swap Parmesan with cheddar for a different cheesy flavor.
I add a pinch of red pepper flakes when I want a bit of heat.
To make them gluten-free, I use a gluten-free flour blend or almond flour.

storage/reheating

I store any leftovers in an airtight container in the fridge for up to 3 days. When reheating, I pop them in the oven or air fryer at 375°F for a few minutes until they’re crispy again. I avoid microwaving them, as it makes them soggy. These patties can also be frozen—just let them cool completely before freezing, then reheat straight from frozen in the oven or air fryer. Crispy Garlic Parmesan Hashbrown Patties

FAQs

Can I use frozen shredded potatoes?

Yes, I use frozen hashbrowns when I’m short on time. I just make sure to thaw and squeeze out the excess moisture before mixing.

Why are my patties falling apart?

If that happens, I make sure I’ve squeezed out enough moisture and added enough flour and egg to bind the mixture. Pressing the patties together firmly also helps.

Can I bake these instead of frying?

Yes, I bake them at 400°F on a greased baking sheet for about 20–25 minutes, flipping halfway through. They don’t get quite as crispy but are still delicious.

What should I serve these with?

I love them with eggs and avocado for breakfast, or as a side dish with roasted chicken or grilled steak. They’re also great dipped in sour cream or aioli.

How do I keep them crispy?

I avoid stacking them and place them on a wire rack after frying or baking. That keeps the bottoms from steaming and going soft.

Conclusion

These crispy garlic Parmesan hashbrown patties are everything I want in a comfort food side—crunchy, cheesy, and full of savory flavor. They’re easy to whip up, great for any meal of the day, and always disappear fast at the table. I keep coming back to this recipe whenever I need something simple, satisfying, and a little indulgent.