GIANT Hashbrowns

Name: GIANT Hashbrowns
Total time: 70 min
Yield: 1 servings
Cuisine: American
Ingredients: Russet potatoes; salt; 1 egg; 1 tbsp cornstarch; vegetable oil; seasoning

1h 10m

Serves 1

cliprecipe.com

GIANT Hashbrowns

cliprecipe.com

1h 10m

Serves 1

Directions

1Get some giant Russet potatoes and peel them first.
2Cut the peeled potatoes into 3 pieces of almost equal size so that they cook evenly.
3Throw the potato pieces into a pan filled with water.
4Turn on the heat to high.
5Add some salt to the water.
6Wait for the water to come to a boil.
7Reduce the heat to medium-low.
8Start the timer for 10 minutes to parboil the potatoes.
9Once the timer goes off, drain the water from the potatoes.
10Grate the parboiled potatoes into a bowl.
11Add 1 egg to the grated potatoes.
12Add 1 tablespoon of cornstarch to the mixture.
13Mix it up well with your hands.
14Start forming hash brown shapes on parchment paper.
15Throw the formed hash browns into the freezer for at least 1 hour.
16Get some neutral oil, such as vegetable oil, and pour it into a pan.
17Place the pan on medium-high heat.
18Use chopsticks to check if the oil is hot enough by observing constant bubbling.
19Drop the frozen hash browns into the hot oil.
20Fry them on both sides until they are nice and golden brown.
21Immediately top the fried hash browns with salt and any other seasoning you want.
22Strain the used oil through a fine sieve and store it in a bottle to reuse.

Ingredients

Russet potatoes
salt
1 egg
1 tbsp cornstarch
vegetable oil
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.

GIANT Hashbrowns

1h 10m

Serves 1

cliprecipe.com

GIANT Hashbrowns

cliprecipe.com

1h 10m

Serves 1

Directions

1Get some giant Russet potatoes and peel them first.
2Cut the peeled potatoes into 3 pieces of almost equal size so that they cook evenly.
3Throw the potato pieces into a pan filled with water.
4Turn on the heat to high.
5Add some salt to the water.
6Wait for the water to come to a boil.
7Reduce the heat to medium-low.
8Start the timer for 10 minutes to parboil the potatoes.
9Once the timer goes off, drain the water from the potatoes.
10Grate the parboiled potatoes into a bowl.
11Add 1 egg to the grated potatoes.
12Add 1 tablespoon of cornstarch to the mixture.
13Mix it up well with your hands.
14Start forming hash brown shapes on parchment paper.
15Throw the formed hash browns into the freezer for at least 1 hour.
16Get some neutral oil, such as vegetable oil, and pour it into a pan.
17Place the pan on medium-high heat.
18Use chopsticks to check if the oil is hot enough by observing constant bubbling.
19Drop the frozen hash browns into the hot oil.
20Fry them on both sides until they are nice and golden brown.
21Immediately top the fried hash browns with salt and any other seasoning you want.
22Strain the used oil through a fine sieve and store it in a bottle to reuse.

Ingredients

Russet potatoes
salt
1 egg
1 tbsp cornstarch
vegetable oil
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.