Giant Hashbrowns
Directions
- 1Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly.
- 2Put 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.
- 3Par boil the potatoes for 10 minutes. Drain the water.
- 4Grate the potatoes and put them in a bowl.
- 5Add 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.
- 6Put some neutral oil in a pan on medium-high heat. Test it with some chopsticks to check if it's hot enough.
- 7Drop the hash browns into the oil and fry them on both sides until they are golden brown.
- 8Immediately top them off with salt and any other seasonings you want.
- 9You 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
- 1 pinch salt
- 1 egg
- 1 tbsp corn starch
- 1 cup neutral oil (such as vegetable oil)
Equipment
knifepeelerpotstovegraterbowlparchment paperbaking sheetfreezerfrying panchopsticksfine sievefunnel
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