It’s no secret that we love our cast iron cookware around here. And we also love our potatoes. Recently I was experimenting a bit and created a new easy cheesy hash brown recipe. Take a look.
Something about the flavor in this cheesy hash brown recipe reminds me of camping.
Even though I cooked it in our cast iron skillet on our propane stovetop.
Watch the hash browns carefully as they cook in whatever size cast iron cookware you use.
It's all too easy for that cheese to start sticking if the pan isn't well-greased and/or gets too hot.
Cooking with Cheese in Cast Iron
Whenever I’m cooking with cheese, I take a second look at my cast iron skillet. Cheese sticks pretty easily once it gets heated. And Dan gets pretty grumpy if I mess up “his” cast iron frying pan.
So I make sure the cast iron skillet is very well-seasoned before starting this cheesy hash brown recipe. We try to take good care of our off grid homestead kitchen tools and appliances so they'll last.
Otherwise, you could end up with a sticky mess and a grumpy spouse. Ask me how I know.
And by the way, if you're looking for another cheesy potato recipe, check out this potato casserole dish!
How to Reheat Hash Browns
Recently a friend asked how to reheat hash browns. I was amazed. Seriously? Whoever has leftover hash browns? My kids inhale these.
If you, however, need to reheat hash browns, I do have some tips.
First of all, don't microwave them. They'll taste rubbery and lose their crispiness. Which is one of the reasons we love them.
It's best to reheat them in the same frying pan or skillet you made them in. But only use a dab of olive oil - no more than ½ teaspoon - to season the pan.
You might not need to add any oil if you use my homemade cheesy hash brown recipe.
Now, if you're reheating hash browns from Dunkin Donuts, IHOP, or even Cracker Barrel, you'll have to use your discretion on adding oil.
If the wrapping or takeout box is stained, chances are there's already enough oil in the hash brown. So add it to the pan and heat it on low for about five minutes.
Reheating Hash Browns in the Oven
Reheating hash browns in the oven *might be a healthier option than warming them in a frying pan. It all depends on the hash brown recipe you used.
If you want to warm up your hash brown patties in the oven, I suggest putting them on a cookie sheet or pizza pan at 325F for five minutes, then flipping them.
- 3 c. shredded potatoes (pat them dry with a paper towel)
- ½ c. shredded white onion (dry these off too)
- 1 c. finely shredded dry cheese - I used Jalapeno pepper jack old cheddar
- ½ tsp. garlic powder
- ½ tsp. dried rosemary (or 1½ tsp. fresh, finely chopped)
- Salt and black pepper, to taste
- 2 Tbsp. extra virgin olive oil (+ more if needed - don't let that pan get dry)
- 2 Tbsp. unsalted butter
- First, make sure your cast iron skillet is well-seasoned.
- Combine shredded dried potatoes, onion, cheese, garlic powder, rosemary, salt, and black pepper to a large bowl. Mix well with a wooden spoon.
- Heat olive oil and butter in a large cast iron skillet or frying pan over medium heat until the butter melts. Don't let it burn! I usually swirl the pan around a bit to make sure the bottom gets well covered.
- I use my hands to shape the potato mixtures into patties about the size of my palm (medium sized woman's hands.) I make a ball and then flatten it between my palms.
- I add three patties at a time to my pan.
- Cook until golden brown, about 4-5 minutes. Then flip and cook for another 4-5 minutes, or until golden brown and crispy. YUM.
- Remove hash browns from skillet and keep warm. I just put them on a plate and cover with foil.
- Repeat Step #3 with the rest of your mixture. Add more olive oil to the skillet, as needed.
- Remove from heat.
- Serve immediately!
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Nutrition InformationYield 4 Serving Size 1
Amount Per Serving Calories 742Total Fat 54gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 35gCholesterol 53mgSodium 1357mgCarbohydrates 54gFiber 5gSugar 3gProtein 14g