Serves 1
Directions
- 1Peel the potatoes, add to a pot of salted water, and boil for about 8 minutes until partially cooked but firm in the center.
- 2Drain the potatoes well and let them cool until easy to handle.
- 3Grate the potatoes using the large holes of a box grater.
- 4Spread the grated potatoes out to allow excess steam to escape, squeezing out any excess moisture if they feel wet.
- 5Mix the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, and salt until combined.
- 6Take portions of the mixture and press firmly into thick rectangles or ovals.
- 7Heat 1 inch of oil in a skillet to 360°F.
- 8Fry the hash browns for 3-4 minutes per side until deeply golden and crispy.
- 9Transfer to a wire rack or paper towel-lined plate to drain excess oil.
- 10Prepare the sauce by mixing mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice until smooth.
Ingredients
- 8-9 whole russet potato, peeled
- 5 tbsp corn starch
- 4 oz shredded cheddar cheese
- salt (optional)
- 1 tsp black pepper
- 1 1/2 tsp garlic powder
- for frying oil
- 1/2 cup mayonnaise
- 2 tbsp ketchup
- 1 tbsp hot sauce
- salt (optional)
- 1 tsp garlic powder
- 1/2 tsp black pepper
- 1/4 tsp smoked paprika powder
- 1 tsp lemon juice
Equipment
potbox graterskilletwire rack
Tips
- If the potatoes feel particularly wet, gently squeeze out any excess moisture.
- For the sauce, you can use pickle juice instead of lemon juice.
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