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