GIANT McDonald’s Hashbrowns
Directions
- 1Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly.
- 2Put the potatoes in a pot filled with water. Turn on the heat to high, add some salt, and wait for the water to boil. Then reduce the heat to medium-low.
- 3Parboil the potatoes for 10 minutes, then drain the water.
- 4Grate the potatoes and put them in a bowl.
- 5Add 1 egg and 1 tbsp corn starch and mix well.
- 6Form hashbrown shapes on some parchment paper and put it in the freezer for at least one hour to take out all the moisture and ensure it stays intact while frying.
- 7In a pan, put some neutral oil (such as vegetable oil) on medium-high heat.
- 8Check if the oil is hot enough using chopsticks. You'll know by the constant bubbling.
- 9Drop the hashbrowns into the oil and fry on both sides until golden brown.
- 10Immediately top them off with salt and any other seasonings.
- 11Strain the oil through a fine sieve and use it a couple more times for frying before you dump it out.
Ingredients
- 2 Giant Russet potatoes
- 1 pinch Salt
- 1 Egg
- 1 tbsp Corn starch
- 1 cup Neutral oil
Equipment
potwatergraterbowlparchment paperfreezerpanneutral oilchopstickssievefunnel
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