Ingredients (Serves 6–8)
Potatoes base
- 1 kg potatoes (about 5–6 medium), peeled
- OR 4 cups frozen hash browns (faster option)
Cheese
- 2 cups shredded cheddar
- 1 cup mozzarella
- ½ cup parmesan (optional but amazing)
Creamy mixture
- 1 cup milk or cream
- 2 eggs
- 2 tablespoons melted butter
- 2 tablespoons sour cream or cream cheese (optional extra creaminess)
Flavor
- 1 small onion, finely diced
- 2 garlic cloves, minced
- 2 tablespoons chopped parsley or green onions
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- ½ teaspoon thyme or oregano
- Optional: chili flakes or smoked paprika
🥔 Step 1 – Prepare the potatoes
If using fresh potatoes:
Peel and grate using large grater holes.
Now VERY IMPORTANT:
Squeeze out the water.
Put grated potatoes in clean towel and press hard.
Why?
Too much water = soggy casserole.
Dry potatoes = crispy edges.
This step makes huge difference.
If using frozen hash browns:
Just thaw and squeeze excess water.
Easy.
🧅 Step 2 – Sauté aromatics (extra flavor trick)
In a small pan:
Add butter or oil.
Cook:
- onions
- garlic
Cook until soft and lightly golden (3–4 minutes).
This adds deep flavor instead of raw onion taste.
Let cool slightly.
🥣 Step 3 – Mix everything
In a big bowl add:
- grated potatoes
- sautéed onions & garlic
- cheddar
- mozzarella
- herbs
- salt
- pepper
- spices
Mix well.
In another bowl whisk:
- eggs
- milk/cream
- melted butter
- sour cream
Pour liquid mixture into potatoes.
Mix until everything is evenly coated.
You want it moist but not soupy.
🔥 Step 4 – Bake
Preheat oven to 190°C (375°F).
Line a baking dish or loaf pan with parchment paper or grease well.
Spread mixture evenly.
Press down slightly with spoon to compact.
Top with extra cheese (very important for that golden crust like the photo).
Bake:
35–45 minutes
Until:
- golden brown top
- bubbling cheese
- edges crispy
- center set
If you want extra browning, broil 2–3 minutes at the end.
⏳ Step 5 – Rest before cutting
Let it rest 10–15 minutes.
This helps it firm up.
Cutting too early = messy.
Waiting = clean slices.
Trust me.
🧀 Texture you should get
Top → golden cheesy crust
Edges → crispy & crunchy
Inside → soft, creamy, cheesy potato
Basically potato heaven.
🍽 How to serve
So many options:
Breakfast:
- eggs
- sausage
- bacon
Lunch:
- salad
- grilled chicken
Dinner:
- steak
- roast meat
- veggies
Or honestly… just eat it alone with ketchup or garlic sauce 😂
💡 Pro Tips (important)
⭐ Squeeze potato water
Most important step
⭐ Don’t skip eggs
They bind everything together
⭐ Use mix of cheeses
Better flavor & texture
⭐ Press mixture down
Helps slice cleanly
⭐ Rest before cutting
No crumble mess
🔥 Flavor variations
Once you master base recipe, try:
Loaded version
Add bacon bits + green onions
Chicken version
Add shredded chicken
Spicy
Add jalapeños + chili flakes
Mediterranean
Add feta + olives + herbs
Veggie
Add zucchini + bell peppers + mushrooms
Breakfast style
Add sausage + eggs + cheese
Low carb
Replace half potatoes with cauliflower
Endless possibilities.
❄️ Storage
Fridge:
4 days
Freezer:
2 months
Reheat:
Oven or air fryer (keeps crispy)
Microwave works but softens crust.
❤️ Why everyone loves this dish
It hits every craving:
Crispy
Cheesy
Creamy
Savory
Comforting
Plus it’s cheap, simple ingredients, and super filling.