Garlic Parmesan Hashbrown

Serves 1
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Directions

  1. 1Peel and wash the potatoes.
  2. 2Partially boil the potatoes in salt water for 10 minutes.
  3. 3Once cooled, finely grate the potatoes using a shredder.
  4. 4In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese.
  5. 5Mix well.
  6. 6Shape the mixture into oval-shaped hash browns.
  7. 7Place the hash browns on a lined sheet and freeze for at least 1 hour.
  8. 8Heat oil in a pan over medium-high heat.
  9. 9Once hot, reduce the heat to medium-low.
  10. 10Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
  11. 11Serve hot and enjoy!

Ingredients

  • 5 null large russet potatoes
  • 1 null egg
  • 2 tbsp cornstarch
  • to taste Salt
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 0.5 cup freshly grated Parmesan cheese
  • for frying Oil

Equipment

panlined sheetshredderbowl

Tips

  • Freeze hash browns for at least 1 hour before frying to help them hold their shape.
  • Shallow-fry until golden brown and crispy.