David Malosh for The New York Times. Food Stylist: Simon Andrews.

Grated Parmesan and whipped crème fraîche enrich the flavor profile of these rich, golden hash browns. Packing the patties tightly and allowing the starch and cheese to bind the shredded potatoes achieves a crisp outer layer. Although the patties may seem somewhat loose before cooking, they’ll fuse together in the hot oil, forming a formidable crust. Make sure not to disturb the patties: Let them fry until perfectly golden before flipping. Prepare these hash browns for a weekend brunch, or as a perfect side to accompany meat, poultry or salad.

Learn: How to Cook Potatoes

1 to 1½ hours, plus chilling and resting 

15 minutes, plus at least 6 hours’ resting

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