# Crispy Cheesy Hashbrowns

- Category: Appetizer
- Language: en

## 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

## Instructions

1. Peel the potatoes, add to a pot of salted water, and boil for about 8 minutes until partially cooked but firm in the center.
2. Drain the potatoes well and let them cool until easy to handle.
3. Grate the potatoes using the large holes of a box grater.
4. Spread the grated potatoes out to allow excess steam to escape, squeezing out any excess moisture if they feel wet.
5. Mix the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, and salt until combined.
6. Take portions of the mixture and press firmly into thick rectangles or ovals.
7. Heat 1 inch of oil in a skillet to 360°F.
8. Fry the hash browns for 3-4 minutes per side until deeply golden and crispy.
9. Transfer to a wire rack or paper towel-lined plate to drain excess oil.
10. Prepare the sauce by mixing mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice until smooth.

## Equipment

- pot
- box grater
- skillet
- wire 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.

## Source

- Original video: https://www.instagram.com/reel/DdCZphFy2SU/?utm_source=ig_web_copy_link&stkn=NTc4MTIwNjQ2YQ==
- Creator: Iram Mansoor
- Recipe page: https://www.cliprecipe.com/recipe/40fa5eeb-994c-4a40-b7f2-136a87fb3f21
- Extracted: 2026-09-17

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt