Directions
- 1Peel and cut two large russet potatoes into three almost equal sized pieces.
- 2Boil the potatoes in a pot with water on high heat, then reduce the heat to medium low. Add some salt and parboil for 10 minutes.
- 3Once the timer goes off, drain the water and grate the potatoes into a bowl.
- 4Add one egg and one tablespoon of corn starch to the grated potatoes. Mix well and start forming hash brown shapes.
- 5Place the formed hashbrowns on a parchment paper-lined baking tray and freeze for at least one hour to remove excess moisture.
- 6Heat vegetable oil in a frying pan over medium-high heat. Check if the oil is hot enough using chopsticks; you should see constant bubbling.
- 7Fry the hashbrowns on both sides until golden brown.
- 8Immediately top the fried hashbrowns with salt and any other seasonings.
- 9Strain the used oil through a fine sieve into a bottle for later use.
Ingredients
- 2 russet potatoes
- 1 pinch salt
- 1 egg
- 1 tablespoon corn starch
- 1 cup vegetable oil
Equipment
knifepeelerpotstovegraterbowlparchment paperbaking trayfrying panspatulachopstickssievefunnel
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