Tip: Because of the cheese, this recipe works best with a very well-seasoned cast-iron skillet. Even though new cast iron pieces are often marketed as “pre-seasoned,” the cheese may still stick if the skillet hasn’t had time to develop additional layers of seasoning.
Here are some tips to prevent sticking with cast iron cookware:
[Note to Publisher:] Here is the cast iron cookware used to develop this recipe, but any large well-seasoned cast-iron skillet will work.
Crispy Cheesy Cast Iron Hash Brown
- 3 cup Shredded potatoes, patted dry
- 1/2 cup Shredded white onion, patted dry
- 1 cup Cheddar jack cheese, finely shredded
- 1/2 tsp Garlic powder
- 1/2 tsp Dried rosemary (or 1½ t. fresh, finely chopped)
- Sea salt and black pepper, to taste
- 2 tbsp Extra virgin olive oil (+ more if needed)
- 2 tbsp Unsalted butter
- Add the potatoes, onion, cheese, garlic powder, salt, and pepper to a large bowl and mix until thoroughly combined.
- Heat olive oil and butter in a large cast iron skillet over medium heat until the butter is melted. Carefully swirl the skillet to ensure the bottom is evenly covered.
- Working in batches, add the potatoes to the skillet and shape into patties. Cook until golden brown, approximately 4-5 minutes before flipping. Cook for another 4-5 minutes, or until golden brown and crispy.
- Remove hash browns from skillet and keep warm. Repeat Step #3 with remaining potato mixture. Add more olive oil to the skillet, as needed.
- Remove from heat and transfer hash browns to individual serving plates. Serve immediately with your choice of sides. Enjoy!
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Last update on 2020-07-12 / Affiliate links / Images from Amazon Product Advertising API