Crispy hashbrowns
Serves 9
Directions
- 1Boil unpeeled potatoes in a pot of water.
- 2Cool the potatoes, then peel and shred them.
- 3Season with garlic powder and onion powder, add an egg and shredded cheese, and mix.
- 4Mix in the cornstarch.
- 5Shape the potato mixture into patties and place on a parchment-lined cookie sheet.
- 6Freeze the hashbrown patties.
- 7Deep-fry the frozen patties until golden brown and crispy.
- 8Remove and drain on a wire rack.
Ingredients
- 4 whole russet potato
- garlic powder (optional)
- onion powder (optional)
- 1 whole egg
- 1 1/2 cup shredded cheese
- 1/3 cup cornstarch
Equipment
potgraterwooden spoonmeasuring cupcookie sheetparchment paperfrying pantongswire rack
Tips
- Leave potatoes unpeeled when boiling to absorb less water.
- Seasoning is optional; you can leave them plain.
- Add cornstarch as a binder until the mixture reaches a non-sticky consistency.
- Patties can be frozen and cooked as needed.
- Can be served with condiments like ketchup.
