GIANT Hashbrowns

70 mins
Serves 1
https://www.cliprecipe.com/recipe/PrwYNa52s4pFeMT6yAgCJP

Directions

  1. 1Get some giant Russet potatoes and peel them first.
  2. 2Get some giant Russet potatoes and peel them first.
  3. 3Get some giant Russet potatoes and peel them first.
  4. 4Cut the peeled potatoes into 3 pieces of almost equal size so that they cook evenly.
  5. 5Cut the peeled potatoes into 3 pieces of almost equal size so that they cook evenly.
  6. 6Cut the peeled potatoes into 3 pieces of almost equal size so that they cook evenly.
  7. 7Throw the potato pieces into a pan filled with water.
  8. 8Throw the potato pieces into a pan filled with water.
  9. 9Throw the potato pieces into a pan filled with water.
  10. 10Turn on the heat to high.
  11. 11Turn on the heat to high.
  12. 12Turn on the heat to high.
  13. 13Add some salt to the water.
  14. 14Add some salt to the water.
  15. 15Add some salt to the water.
  16. 16Wait for the water to come to a boil.
  17. 17Wait for the water to come to a boil.
  18. 18Wait for the water to come to a boil.
  19. 19Reduce the heat to medium-low.
  20. 20Reduce the heat to medium-low.
  21. 21Reduce the heat to medium-low.
  22. 22Start the timer for 10 minutes to parboil the potatoes.
  23. 23Start the timer for 10 minutes to parboil the potatoes.
  24. 24Start the timer for 10 minutes to parboil the potatoes.
  25. 25Once the timer goes off, drain the water from the potatoes.
  26. 26Once the timer goes off, drain the water from the potatoes.
  27. 27Once the timer goes off, drain the water from the potatoes.
  28. 28Grate the parboiled potatoes into a bowl.
  29. 29Grate the parboiled potatoes into a bowl.
  30. 30Grate the parboiled potatoes into a bowl.
  31. 31Add 1 egg to the grated potatoes.
  32. 32Add 1 egg to the grated potatoes.
  33. 33Add 1 egg to the grated potatoes.
  34. 34Add 1 tablespoon of cornstarch to the mixture.
  35. 35Add 1 tablespoon of cornstarch to the mixture.
  36. 36Add 1 tablespoon of cornstarch to the mixture.
  37. 37Mix it up well with your hands.
  38. 38Mix it up well with your hands.
  39. 39Mix it up well with your hands.
  40. 40Start forming hash brown shapes on parchment paper.
  41. 41Start forming hash brown shapes on parchment paper.
  42. 42Start forming hash brown shapes on parchment paper.
  43. 43Throw the formed hash browns into the freezer for at least 1 hour.
  44. 44Throw the formed hash browns into the freezer for at least 1 hour.
  45. 45Throw the formed hash browns into the freezer for at least 1 hour.
  46. 46Get some neutral oil, such as vegetable oil, and pour it into a pan.
  47. 47Get some neutral oil, such as vegetable oil, and pour it into a pan.
  48. 48Get some neutral oil, such as vegetable oil, and pour it into a pan.
  49. 49Place the pan on medium-high heat.
  50. 50Place the pan on medium-high heat.
  51. 51Place the pan on medium-high heat.
  52. 52Use chopsticks to check if the oil is hot enough by observing constant bubbling.
  53. 53Use chopsticks to check if the oil is hot enough by observing constant bubbling.
  54. 54Use chopsticks to check if the oil is hot enough by observing constant bubbling.
  55. 55Drop the frozen hash browns into the hot oil.
  56. 56Drop the frozen hash browns into the hot oil.
  57. 57Drop the frozen hash browns into the hot oil.
  58. 58Fry them on both sides until they are nice and golden brown.
  59. 59Fry them on both sides until they are nice and golden brown.
  60. 60Fry them on both sides until they are nice and golden brown.
  61. 61Immediately top the fried hash browns with salt and any other seasoning you want.
  62. 62Immediately top the fried hash browns with salt and any other seasoning you want.
  63. 63Immediately top the fried hash browns with salt and any other seasoning you want.
  64. 64Strain the used oil through a fine sieve and store it in a bottle to reuse.
  65. 65Strain the used oil through a fine sieve and store it in a bottle to reuse.
  66. 66Strain the used oil through a fine sieve and store it in a bottle to reuse.

Ingredients

  • Russet potatoes
  • Russet potatoes
  • Russet potatoes
  • salt
  • salt
  • salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • vegetable oil
  • vegetable oil
  • vegetable oil
  • seasoning
  • seasoning
  • seasoning

Equipment

peelerknifepantimerforkstrainergraterbowlparchment paperfreezerchopstickstongssievebottlepaper towel

Tips

  • Parboiling potatoes cooks them partially but not completely.
  • Freezing the hash brown shapes for at least an hour removes moisture and helps them stay intact while frying.
  • Strain the oil through a fine sieve to reuse it for frying.