Hash Pinwheels with Cheese Sauce
Transform your breakfast or brunch game with these irresistible Hash Pinwheels with Cheese Sauce—a crispy, golden fusion of grated russet potatoes and melty cheddar cheese, rolled into perfect bite-sized spirals. This creative twist on classic hash browns combines a flavorful potato mixture, spiced with garlic and onion powder, into a beautifully rolled log that’s sliced and pan-fried to a crunchy perfection. To elevate the experience, the dish is paired with a creamy, tangy cheese sauce made with butter, cream cheese, and paprika for a hint of smoky depth. Whether served as an indulgent side dish or the centerpiece of your meal, these hash pinwheels are a show-stopping delight, garnished with fresh parsley for a pop of color. Easy to make yet packed with flavor, this recipe is great for impressing guests or simply savoring comfort food at its finest.
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Recipe Information
Ingredients
- 4 medium-sized russet potatoes
- 2 tablespoons all-purpose flour
- 1 large egg
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 cup shredded cheddar cheese
- 2 tablespoons unsalted butter
- 1.5 cups milk
- 2 ounces cream cheese
- 0.5 teaspoon paprika
- 2 tablespoons vegetable oil
- 2 tablespoons parsley
Instructions
Peel and grate the russet potatoes. Wrap the grated potatoes in a clean kitchen towel and squeeze out as much moisture as possible.
In a large mixing bowl, combine the grated potatoes, all-purpose flour, egg, garlic powder, onion powder, salt, and black pepper. Mix until well combined.
On a sheet of parchment paper, spread the potato mixture into a thin, even rectangle about 1/4-inch thick.
Sprinkle the shredded cheddar cheese evenly over the potato mixture, leaving about 1/2 inch of space at the edges.
Using the parchment paper to assist, carefully roll the potato mixture into a tight log, sealing the edges by pressing them together. Chill the log in the freezer for 10 minutes to firm it slightly.
While the potato log chills, prepare the cheese sauce. In a saucepan, melt the butter over medium heat. Whisk in the milk and bring to a gentle simmer.
Add the cream cheese and shredded cheddar into the saucepan, whisking until melted and smooth. Stir in paprika for added flavor. Keep warm over low heat.
Remove the chilled potato log from the freezer and slice it into 1-inch-thick pinwheels.
Heat the vegetable oil in a nonstick skillet over medium heat. Cook the pinwheels in batches, frying each side for 2-3 minutes until golden brown and crispy.
Place the cooked pinwheels on a paper towel-lined plate to drain excess oil.
Serve the hash pinwheels warm with the cheese sauce drizzled on top or on the side for dipping.
Garnish with chopped parsley for a fresh, vibrant finish.
Nutrition Facts
Calories |
2113 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.0 g | 156% | |
| Saturated Fat | 60.1 g | 300% | |
| Polyunsaturated Fat | 19.9 g | ||
| Cholesterol | 493 mg | 164% | |
| Sodium | 3626 mg | 158% | |
| Total Carbohydrate | 194.7 g | 71% | |
| Dietary Fiber | 14.0 g | 50% | |
| Total Sugars | 28.4 g | ||
| Protein | 73.5 g | 147% | |
| Vitamin D | 5.4 mcg | 27% | |
| Calcium | 1490 mg | 115% | |
| Iron | 10.9 mg | 61% | |
| Potassium | 4745 mg | 101% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
