Cheesy hash brown fritters

Nothing makes me want to stay indoors more than a cold, rainy day out. After many failed attempts to hang out with a friend, we finally found some time to catch up this particular Saturday morning. I invited her over for some breakfast – though, I don’t know if you could really count it as a breakfast considering we ended up eating a little after noon. But hey, it’s one of the only days us working ladies can sleep in! And plus, breakfast is pretty much good anytime of the day – right?

I couldn’t decide on what to make for the longest time, until this revelation occurred to me: it seems that the three things that I crave the most in the mornings all the time are: eggs, cheese, and McDonald’s hash browns. (Seriously, out of all fast food restaurants, McDonald’s makes the most guiltily-satisfying hash browns.) With limited time and a mad craving that needed to be satisfied, I just decided to throw all three things together.

It’s like, if a McDonald’s hash brown and an omelette had a baby. A baby that rolled around in cheese.

…I realize I probably could have worded that in a more appetizing sounding way. But it’s okay, the food will speak for itself.

Ingredients
1 large Idaho or russet potato, washed and peeled
1/2 yellow onion, washed and peeled
1 cup extra sharp cheddar, shredded
1/4 cup all-purpose flour
1 large egg, beaten
1/2 tsp fresh cracked black pepper
1/2 tsp salt
Vegetable oil (peanut oil for best flavor)

1. Shred your potato and onion with a box grater. Use the side with larger openings for longer strands. Drop the potato strands into a bowl of cold water as you shred it – this will prevent them for oxidizing and will rinse out the potato starch. *Note: Watch your hands with this step! Wet potato = slippery potato. The onion is pretty slippery too (although the onion will make you cry regardless of you getting knicked or not.. ha ha).

Cheesy hash brown fritters

 

2. Strain shredded potatoes. Transfer the grated potato and onion into a cheesecloth and wring, wring, wring until you get as much liquid out of it as you possibly can. The drier, the better the results. Alternative methods if you don’t have a cheesecloth on hand:

  1. Pile into a colander and press down hard with knuckles, repeating until dry.
  2. Lay in a flat layer between two paper towels and press down hard, repeating until dry.

grated

 

3. Transfer the dried potato and onion strands into a large mixing bowl. Add the shredded cheese, flour, beaten egg, pepper and salt. Mix until evenly combined and coated.

Cheesy hash brown fritters

 

4. Add vegetable oil, enough to just coat the bottom, into your skillet. Heat over medium-high heat until the oil is hot (when you drop the mix into the skillet, you should hear some loud sizzling going on – if it’s not sizzling, it’s not hot enough). Drop heaping teaspoon-sized spoons of the mixture into the pan (with generous space between each) and flatten out with the back of a spoon. Make sure the patties aren’t too thick, or they won’t cook through and will end up gummy in the center.

Cheesy hash brown fritters

 

5. Fry for about 1-2 minutes on each side, until golden brown. Transfer finished fritters onto either a paper towel or cooling rack, and allow them to cool just a couple minutes before serving. Serve immediately as the longer they sit, the less crispy they’ll be.

Eat by itself, or with ketchup, sour cream, smoked salmon, more cheese, hot sauce, etc.

Cheesy

Cheesy hash brown fritters

 

You can make these ahead of time too – after frying them up, soak up as much of the oil out of the fritter as possible and freeze in an airtight container with parchment paper in between each. When ready to eat, pop the fritters directly to the oven for 15-20 minutes at 400°F, until crispy.

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