Giant Hash Browns

Serves 1
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Directions

  1. 1Get some giant russet potatoes and peel them.
  2. 2Get some giant russet potatoes and peel them.
  3. 3Get some giant russet potatoes and peel them.
  4. 4Cut the potatoes into three pieces of almost equal size to ensure even cooking.
  5. 5Cut the potatoes into three pieces of almost equal size to ensure even cooking.
  6. 6Cut the potatoes into three pieces of almost equal size to ensure even cooking.
  7. 7Throw the cut potatoes into a pan filled with water.
  8. 8Throw the cut potatoes into a pan filled with water.
  9. 9Throw the cut potatoes into a pan filled with water.
  10. 10Turn the heat to high and add some salt.
  11. 11Turn the heat to high and add some salt.
  12. 12Turn the heat to high and add some salt.
  13. 13Wait for the water to come to a boil.
  14. 14Wait for the water to come to a boil.
  15. 15Wait for the water to come to a boil.
  16. 16Reduce the heat to medium low and set a timer for 10 minutes to parboil the potatoes.
  17. 17Reduce the heat to medium low and set a timer for 10 minutes to parboil the potatoes.
  18. 18Reduce the heat to medium low and set a timer for 10 minutes to parboil the potatoes.
  19. 19Once the timer goes off, drain the water from the potatoes.
  20. 20Once the timer goes off, drain the water from the potatoes.
  21. 21Once the timer goes off, drain the water from the potatoes.
  22. 22Grate the parboiled potatoes and put them into a bowl.
  23. 23Grate the parboiled potatoes and put them into a bowl.
  24. 24Grate the parboiled potatoes and put them into a bowl.
  25. 25Add one egg and one tablespoon of cornstarch to the grated potatoes.
  26. 26Add one egg and one tablespoon of cornstarch to the grated potatoes.
  27. 27Add one egg and one tablespoon of cornstarch to the grated potatoes.
  28. 28Mix the ingredients well.
  29. 29Mix the ingredients well.
  30. 30Mix the ingredients well.
  31. 31Start forming hash brown shapes on parchment paper.
  32. 32Start forming hash brown shapes on parchment paper.
  33. 33Start forming hash brown shapes on parchment paper.
  34. 34Throw the formed hash browns into the freezer for at least one hour.
  35. 35Throw the formed hash browns into the freezer for at least one hour.
  36. 36Throw the formed hash browns into the freezer for at least one hour.
  37. 37Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  38. 38Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  39. 39Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  40. 40Use chopsticks to check if the oil is hot enough; you will see constant bubbling.
  41. 41Use chopsticks to check if the oil is hot enough; you will see constant bubbling.
  42. 42Use chopsticks to check if the oil is hot enough; you will see constant bubbling.
  43. 43Drop the hash browns into the hot oil.
  44. 44Drop the hash browns into the hot oil.
  45. 45Drop the hash browns into the hot oil.
  46. 46Fry them on both sides until they are nice and golden brown.
  47. 47Fry them on both sides until they are nice and golden brown.
  48. 48Fry them on both sides until they are nice and golden brown.
  49. 49Immediately top the fried hash browns with salt and any other desired seasoning.
  50. 50Immediately top the fried hash browns with salt and any other desired seasoning.
  51. 51Immediately top the fried hash browns with salt and any other desired seasoning.

Ingredients

  • giant russet potatoes
  • giant russet potatoes
  • giant russet potatoes
  • salt
  • salt
  • salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • 1 tablespoon cornstarch
  • neutral oil such as vegetable oil
  • neutral oil such as vegetable oil
  • neutral oil such as vegetable oil
  • salt
  • salt
  • salt
  • any other seasoning
  • any other seasoning
  • any other seasoning

Equipment

panbowlparchment paperfreezerchopsticksfine sieve

Tips

  • Parboiling the potatoes cooks them partially but not completely.
  • Freezing the hash browns for at least one hour removes moisture and helps them stay intact while frying.
  • Use chopsticks to check if the oil is hot enough by observing constant bubbling.
  • Strain the frying oil through a fine sieve to reuse it a couple more times.