Garlic Parmesan Hashbrowns (Crispy & Golden)

These really earned their place at one of those big, lazy weekend brunches. A few friends had crashed at ours after a late night, and I woke up needing to turn one sad bag of potatoes into something that would keep a hungry, slightly bleary-eyed crowd happy. The moment the first batch hit the oil and that smell — frying potato, toasty garlic, sharp parmesan — drifted through the flat, everyone migrated to the kitchen in borrowed jumpers, hovering by the pan with an “are those ready yet?” that we all knew really meant “can I have the crispy one.”

And that’s the honest truth about these: the crispy bits never make it to the plate. I’ve fried a whole batch and watched the lacy, golden edges get picked off the paper towel before I’d even found a serving dish. Nobody’s sorry. Potatoes are about the humblest, cheapest thing in the kitchen, and somehow a grater, an egg and a handful of parmesan turn them into the one thing a whole table fights over.

They’ve been a fixture at every brunch we’ve hosted since — properly crisp and golden outside, soft and fluffy in the middle, with garlic and parmesan running all the way through. The secret is boiling the potatoes first, and I’ll show you exactly why below. Make a big stack, serve them with the quick spicy dip, and don’t say I didn’t warn you about the crispy ones.

Why these hashbrowns work

Par-boiled potatoes = fluffy inside

Boiling the potatoes before grating is the whole game. It firms up the strands, drives off excess water and cooks the middle through — so you get a soft, fluffy centre instead of a raw, dense one, and patties that actually hold together.

Garlic and parmesan in every bite

The flavour isn’t just on top — garlic powder and finely grated parmesan are mixed right through the potato, so every forkful is savoury, cheesy and moreish, with a golden, almost fried-cheese crust where the parmesan meets the pan.

Crisp, golden, lacy edges

Shallow-frying in hot oil gives that deep-golden, crunchy outside with ragged crispy edges — the best bit of any hashbrown — while keeping the inside tender.

Ingredients

Just potatoes and a few storecupboard bits — plus the makings of a quick spicy dip. Here’s everything laid out:

For the hashbrowns: par-boiled potatoes, an egg, finely grated parmesan, garlic powder, a little flour, salt, pepper and oil for frying.

For the dip (optional): mayonnaise, ketchup, a little hot sauce, paprika and garlic powder whisked together.

How to make garlic parmesan hashbrowns

1. Par-boil the potatoes. Boil them whole, skin on, until just tender outside but still firm in the middle — about 8–10 minutes. Drain and cool completely (chilling is even better).

2. Grate the potatoes. Peel the cooled potatoes and coarsely grate them on a box grater into a large bowl.

   

3. Add the egg. Crack in the egg to bind the mixture.

   

4. Season it. Add the garlic powder, flour, salt and black pepper.

   

5. Add the parmesan. Stir in the finely grated parmesan for that savoury, cheesy flavour.

   

6. Mix and shape. Gently mix into a sticky mixture that holds together, then shape into oval patties.

   

7. Fry until golden. Shallow-fry in hot oil over medium heat until deep golden and crisp, about 3–4 minutes per side. Drain on paper towels.

   

8. Serve. Whisk the dip ingredients together and serve the hashbrowns hot and crispy.

Tips for the crispiest hashbrowns

Cool the potatoes properly: warm potato grates into mush. Let the par-boiled potatoes cool (or chill them) so they grate into clean, firm strands.

Don’t crowd the pan: fry in batches with space around each patty so the oil stays hot and they crisp instead of steam.

Wait before you flip: let a deep-golden crust form before turning — flip too soon and they’ll break apart.

Season the dip to taste: add more hot sauce for a spicier dip, or a squeeze of lemon to sharpen it.

Make ahead, store & reheat

Make ahead: shape the patties and keep them covered in the fridge for up to a day before frying.

Store: keep cooked hashbrowns in an airtight container for up to 3 days.

Reheat & freeze: reheat in a hot oven or air fryer (not the microwave) to bring back the crunch. To freeze, fry until lightly golden, cool, freeze, then crisp up from frozen.

Keep the recipe handy: print the recipe card straight from this page so it’s pinned up by the hob for the next lazy brunch — it’s free, with no sign-up needed.

Easy variations

• Cheesy core: tuck a little grated mozzarella or cheddar into the centre of each patty for a melty middle.
• Herby: mix in chopped chives, spring onion or parsley.
• Spicy: add chilli flakes or a little chopped jalapeño to the mixture.
• Loaded: top with crispy bacon bits, a fried egg and extra parmesan for a full brunch plate.
• More savoury bites: if you love a crispy snack, our soft spiced beef stuffed buns and spicy chili garlic ramen are the next moreish ones to try.

Nutrition (per hashbrown)

Here’s the approximate nutrition per hashbrown (this recipe makes about eight). They’re a crispy, savoury potato bite, so treat them as a satisfying side or snack. Values are estimates and vary with size and how much oil they absorb.

Nutrient	Per hashbrown
Calories	~150
Carbohydrates	18 g
Protein	4 g
Fat	7 g
Fiber	2 g
Sugar	1 g

Nutrition note: These values are estimates calculated from the ingredients and are for general information only — not medical or dietary advice. Actual numbers vary by brand and portion. For precise data, check product labels or USDA FoodData Central, and see our disclaimer. For more on the best potatoes to fry with, BBC Good Food has a helpful guide.

Garlic parmesan hashbrowns FAQ

Why par-boil the potatoes first?

Par-boiling is the trick to hashbrowns that are crisp outside and fluffy inside. If you grate raw potato it stays a little hard and watery in the middle and tends to fall apart. Boiling the potatoes until just tender (then cooling them) firms up the strands, removes excess moisture and means they hold together and cook through evenly when fried.

Can I bake or air-fry these instead?

Yes. For the oven, brush the patties with oil and bake at 220°C / 425°F for about 20–25 minutes, flipping halfway. In an air fryer, cook at 200°C for 12–15 minutes, turning once. They won’t be quite as deep-golden as shallow-fried, but they’re lighter and still crisp.

Why are my hashbrowns falling apart?

Usually the mixture is too wet or too loose. Make sure the par-boiled potatoes are well drained and cooled, don’t skip the egg and flour (they bind everything), press the patties firmly, and — most importantly — let them form a golden crust before you flip. Turning them too early is the number-one cause of breakage.

Can I make them ahead or freeze them?

Both. Shape the patties and keep them covered in the fridge for up to a day before frying. To freeze, fry them until just lightly golden, cool, then freeze; reheat in a hot oven or air fryer straight from frozen until crisp and hot through. Perfect for quick breakfasts.

What potatoes are best for hashbrowns?

Starchy or all-rounder potatoes work best — Maris Piper, King Edward or russet. They’re fluffy inside and crisp up beautifully. Waxy potatoes (like new potatoes) hold too much moisture and stay dense, so they’re not ideal here.