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When Hanger Strikes

  • Writer's pictureMari

Apple Cheddar Hash Browns

Updated: Apr 29, 2021

Love a good quick breaky recipe- here’s a cool hack for these guys; instead of grating your own potatoes, use pre bought shredded hash browns and dress them up.

Makes 10-12 hash browns


6 russet potatoes, peeled and grated

1 white onion, grated

2 small gala apples, grated

1 tsp salt

1/2 black pepper

1 tsp garlic powder

1 egg

3/4 cup flour

2 cups cheddar cheese, grated

Butter for cooking

1/4 cup chives (or green onion), finely sliced

Sour cream for serving


1. Wrap the grated potato and onion in a paper towel and squeeze as much liquid out as possible. Alternatively, put them in a strainer and push out as much liquid as you can. Put in a mixing bowl.

2. Add the remaining ingredients except for the butter to the bowl, and mix to combine.

3. Shape the potato mixture into 10-12 rounds.

4. Griddle Method: turn your griddle on to medium high heat. When the griddle is hot, add the butter. Once it begins to sizzle, place the hash browns down in the hot butter. Cook on each side for 5 minutes. Try not to touch the hash browns (with the exception of flipping them) to allow a a deep, dark, crispy crust to develop.

Frying pan method: heat your pan up over medium high heat. Once hot, add a bit of butter to the pan. Place 2 or 3 hashbrowns into the hot butter. Cook for 5 minutes on each side. Repeat this process with remaining butter and patties. Try not to overcrowd the pan, and don’t touch the patties (with the exception of flipping them) to allow a deep, dark, crispy crust to develop. Serve immediately.


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