Crispy Cheesy Cast Iron Hash Brown
- 3 Cups 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 Tbs Extra virgin olive oil more if needed
- 2 Tbs Unsalted Butter
- Add the potatoes, onion, cheese, garlic powder, rosemary, salt, and black 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!
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: https://www.lodgemfg.com/discover/cleaning-and-care/cast-iron/troubleshooting