Giant Hashbrowns

70 mins
Serves 2
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Directions

  1. 1Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly.
  2. 2Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly.
  3. 3Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly.
  4. 4Put the potato pieces in a pan filled with water. Turn on the heat to high. Add some salt and wait for it to come to a boil. Then reduce the heat to medium to medium low.
  5. 5Put the potato pieces in a pan filled with water. Turn on the heat to high. Add some salt and wait for it to come to a boil. Then reduce the heat to medium to medium low.
  6. 6Put the potato pieces in a pan filled with water. Turn on the heat to high. Add some salt and wait for it to come to a boil. Then reduce the heat to medium to medium low.
  7. 7Par boil the potatoes for 10 minutes. Drain the water.
  8. 8Par boil the potatoes for 10 minutes. Drain the water.
  9. 9Par boil the potatoes for 10 minutes. Drain the water.
  10. 10Grate the potatoes and put them in a bowl.
  11. 11Grate the potatoes and put them in a bowl.
  12. 12Grate the potatoes and put them in a bowl.
  13. 13Add 1 egg and 1 tbsp corn starch. Mix well and start forming hashbrown shapes on some parchment paper. Put the parchment paper with the hashbrowns in the freezer for at least 1 hour.
  14. 14Add 1 egg and 1 tbsp corn starch. Mix well and start forming hashbrown shapes on some parchment paper. Put the parchment paper with the hashbrowns in the freezer for at least 1 hour.
  15. 15Add 1 egg and 1 tbsp corn starch. Mix well and start forming hashbrown shapes on some parchment paper. Put the parchment paper with the hashbrowns in the freezer for at least 1 hour.
  16. 16Put some neutral oil in a pan on medium-high heat. Test it with some chopsticks to check if it's hot enough.
  17. 17Put some neutral oil in a pan on medium-high heat. Test it with some chopsticks to check if it's hot enough.
  18. 18Put some neutral oil in a pan on medium-high heat. Test it with some chopsticks to check if it's hot enough.
  19. 19Drop the hash browns into the oil and fry them on both sides until they are golden brown.
  20. 20Drop the hash browns into the oil and fry them on both sides until they are golden brown.
  21. 21Drop the hash browns into the oil and fry them on both sides until they are golden brown.
  22. 22Immediately top them off with salt and any other seasonings you want.
  23. 23Immediately top them off with salt and any other seasonings you want.
  24. 24Immediately top them off with salt and any other seasonings you want.
  25. 25You can strain the oil through a fine sieve and use it a couple more times for frying before you dispose of it.
  26. 26You can strain the oil through a fine sieve and use it a couple more times for frying before you dispose of it.
  27. 27You can strain the oil through a fine sieve and use it a couple more times for frying before you dispose of it.

Ingredients

  • 2 russet potatoes
  • 2 russet potatoes
  • 2 russet potatoes
  • 1 pinch salt
  • 1 pinch salt
  • 1 pinch salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 cup neutral oil (such as vegetable oil)
  • 1 cup neutral oil (such as vegetable oil)
  • 1 cup neutral oil (such as vegetable oil)

Equipment

knifepeelerpotstovegraterbowlparchment paperbaking sheetfreezerfrying panchopsticksfine sievefunnel
Giant Hashbrowns | Clip Recipe