Serves 1
Directions
- 1Peel the potatoes.
- 2Cut the peeled potatoes into smaller pieces.
- 3Boil the potato pieces in water until tender.
- 4Add salt to the boiling potatoes.
- 5Drain the potatoes and let them cool slightly.
- 6Grate the cooled potatoes into a bowl.
- 7Add garlic powder to the grated potatoes.
- 8Add onion powder to the grated potatoes.
- 9Add salt to the grated potatoes.
- 10Add black pepper to the grated potatoes.
- 11Grate Parmesan cheese into the potato mixture.
- 12Add cornstarch to the potato mixture.
- 13Crack an egg into the mixture.
- 14Mix all ingredients thoroughly until well combined.
- 15Shape the potato mixture into oval or round hashbrown patties.
- 16Place the shaped hashbrowns on a baking tray lined with parchment paper.
- 17Fry the hashbrowns in hot oil until golden brown and crispy.
- 18Flip the hashbrowns to cook evenly on both sides.
- 19Remove the hashbrowns from the oil and place them on a wire rack to drain excess oil.
- 20Grate additional Parmesan cheese over the hot hashbrowns.
Ingredients
- 6 Potatoes
- a pinch Garlic powder
- a pinch Onion powder
- a pinch Salt
- a pinch Black pepper
- Grated Parmesan cheese
- 2 tablespoons Cornstarch
- 1 Egg
- Oil for frying
Equipment
Vegetable peelerknifepotgraterbowlwooden spoonbaking trayparchment paperskillettongs
Tips
- For extra crispy hashbrowns, ensure all excess moisture is squeezed out of the grated potatoes before mixing.
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