This Hash Browns with Gruyere recipe takes simple baked potatoes and turns them into a warm, savory dish topped with sour cream and melted cheese. With lightly browned edges and a soft interior, it’s a versatile recipe for breakfast, brunch, or dinner.
Everyone knows that I love old recipes. Not that I have anything against new ones, not at all. But there’s just something about a recipe that has stood the test of time.
Hash browns are certainly nothing new. They’ve been around just about forever, probably originating from a thrifty cook figuring out how to use up leftover potatoes.
This recipe for Hash Browns with Gruyere is actually based on the classic French dish pommes matiere. I skip the traditional nutmeg and instead add chopped green onions, which I think suits it much better.
I first saw this recipe on an old episode of Julia and Jacques: Cooking at Home, and I’ve been making it ever since. It never fails to please.
Recipe Snapshot: Hash Browns with Gruyere
Cuisine: French
Cooking Method: Stovetop and Oven
Total Time: 25 Minutes
Servings: 6
Primary Ingredient(s): Baked potatoes, green onions, butter, sour cream, Gruyere (or Swiss) cheese
Skill Level: Easy
What You’ll Like About This Recipe
- The finished potatoes have a crispy, golden exterior with a soft, tender center.
- The Gruyère and sour cream give it a rich, savory flavor.
- It’s a great way to use leftover baked potatoes
- Works well for any time of day: breakfast, brunch, lunch, or dinner
Ingredient Notes
The complete ingredient list with detailed measurements is included in the printable recipe card at the bottom of this post.
- Baked potatoes — Leftover baked potatoes are perfect here. If you don’t happen to have any leftovers, you can always take a few minutes to microwave about 4 medium-sized baking potatoes and go from there.
- Gruyere cheese — Grueyere is simply one of the many types of “Swiss” cheeses. It has a nutty, slightly salty flavor, and it melts beautifully. Any type of Swiss cheese works just as well.
- Sour cream — Adds a creamy, slightly tangy layer that balances the more bland potatoes.
- Green onions — For a mild onion flavor without overpowering the dish.
Recipe Variations and Substitutions
- Substitute Swiss cheese for Gruyere if needed
- Add cooked bacon or diced ham for a heartier version
- Mix in sautéed onions or bell peppers for extra flavor
- Top with a fried or poached egg for serving
How to Make Hash Browns with Gruyere
STEP 1. Preheat your oven to 350 degrees.
STEP 2. Remove the skins from the baked potatoes and chop them into rough chunks. You don’t want them too fine, just enough so they’ll hold together in the skillet. Add the chopped green onions, salt, and pepper, mixing everything together gently.
Pro Tip
I actually use a biscuit cutter for chopping the potatoes. It breaks them into nice chunks without making them mushy. But you can just use a big knife, too.
STEP 3. Heat the butter and oil in a cast iron or other oven-safe skillet over medium-high heat. Once the butter has melted, add the potato mixture and press it firmly into the pan.
STEP 4. Let the potatoes cook undisturbed for about 5 to 6 minutes, until the bottom is nicely golden. Flip and cook the other side for another 2 to 3 minutes.
Pro Tip
About flipping the potatoes…if you can actually flip the potatoes in the pan, you’re a way better cook than I am.
There are two good methods for flipping hash browns. First, you can flip the whole thing out onto a plate that is slightly larger than the skillet and then slide it back in with the cooked side up. Or, the way I usually do this is to use a spatula to cut it into fourths and then flip each section individually. Way easier for me.
STEP 5. Remove the skillet from the heat and spread the top with the sour cream. Sprinkle over the grated Gruyere cheese.
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STEP 6. Place the skillet in the oven and bake until the cheese is melted and bubbly, about 5 minutes. Allow to stand for a few minutes. Cut into wedges and serve.
Recipe Tips
- Leftover baked potatoes work best here. They’re drier than freshly cooked potatoes and will be easier to press into a firm shape. However, don’t hesitate to microwave a few potatoes at the last minute to make the recipe. Just be aware that you may have to press them into the pan a bit more firmly.
- Don’t chop the potatoes too finely. You want a chunky texture, not mashed potatoes.
- Let the potatoes cook undisturbed for several minutes before turning. Moving them too soon can cause them to break apart.
- A cast iron skillet really works best for this recipe, but any oven-safe pan will work as long as it holds heat well.
Recipe Troubleshooting Tips
- Don’t expect this recipe to turn out crispy like typical American hash browns. The result is soft potatoes with lightly browned edges and a melty cheese topping. There’s no crunchy texture throughout.
- If the potatoes seem too loose or won’t hold together, they probably weren’t pressed firmly enough into the skillet. Take a moment to press them down well before cooking.
- A pale, unbrowned bottom usually means the butter and oil weren’t hot enough when the potatoes went in. Watch for the butter to melt, foam up, and then settle before adding the potatoes.
How to Serve
These hash browns fit just about any meal. Serve them with bacon or homemade sausage and baked eggs for breakfast, or alongside a simple salad for lunch. At dinner, they’re excellent with a perfectly grilled steak, ham, or even roasted chicken.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a skillet or oven to bring back the crisp texture. Freezing isn’t recommended.
Questions About Hash Browns with Gruyere
You can prep the potatoes in advance, but the recipe is best cooked just before serving.
No, any oven-safe skillet will work.
Sure, why not! Try folding in cooked bacon, ham, or sautéed vegetables.
Have a question or thought to share?
If you have a question about the recipe or if you’ve made it and want to share how it turned out, I would truly enjoy hearing from you. Just scroll down to leave a comment or add your star rating.
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Recipe
Hash Browns with Gruyere
Ingredients
- 2 pounds baked potatoes (about 4 medium sized potatoes)
- 4 green onions finely chopped
- 1 teaspoon salt
- ½ teaspoon pepper
- 2 tablespoons butter
- 2 tablespoons canola oil
- ¼ cup sour cream
- 4 ounces grated Gruyere cheese (or Swiss cheese)
Instructions
- Preheat the oven to 350 degrees.
- Remove the skins from the potatoes and chop them roughly. Add the onions, salt, and pepper.2 pounds baked potatoes, 4 green onions, 1 teaspoon salt, ½ teaspoon pepper
- Add the butter and oil to a cast iron (or other oven safe) skillet over medium high heat. When the butter has melted, add the potato mixture. Press the mixture firmly into the pan.2 tablespoons butter, 2 tablespoons canola oil
- Cook for 5-6 minutes or until the potatoes are golden brown on the bottom. Flip the potatoes and cook for an additional 2-3 minutes.
- Remove the skillet from the heat and spread with the sour cream. Top with the grated Gruyere cheese.¼ cup sour cream, 4 ounces grated Gruyere cheese
- Place the skillet in the oven and bake until the cheese is melted and bubbly. Allow to stand for a few minutes. Cut into wedges and serve.
Notes
- Use leftover baked potatoes for the best texture and structure.
- Press the potatoes firmly into the skillet to create a nicely browned bottom.
- Store leftovers in the refrigerator for up to 3 days and reheat in a skillet for best results.
Nutrition Information
Nutrition information is calculated by software based on the ingredients in each recipe. It is an estimate only and is provided for informational purposes. You should consult your healthcare provider or a registered dietitian if precise nutrition calculations are needed for health reasons.
On the list…. I really want to make these when I am the only person at home, so that nobody can see just how much I might pig out.
Miss P
I know what you mean. It was a real mystery where the rest of that skillet full went between lunch and cleaning up the kitchen. Hmmm.
This looks great, I vote Brunch! And I love the innovative use of the biscuit cutter. :)
I love to find multiple uses for kitchen utensils!
I want to say something original, but suddenly I am sorry hungry that my mind is whiney mode and only wants to have those potatoes and those potatoes NOW. I make a version of this, but not half as good. It sure will be easy enough to adopt a new regime.
I really hope you enjoy them, Carol.
Yum! This is one of those breakfast, lunch or dinner recipes. Or in my case, maybe all three! Looks simple and wonderful.
I have served this for all three and brunch as well!