# Crispy hashbrowns

- Servings: 9 pieces
- Category: Breakfast
- Language: en

## Ingredients

- 4 whole russet potato
- garlic powder (optional)
- onion powder (optional)
- 1 whole egg
- 1 1/2 cup shredded cheese
- 1/3 cup cornstarch

## Instructions

1. Boil unpeeled potatoes in a pot of water.
2. Cool the potatoes, then peel and shred them.
3. Season with garlic powder and onion powder, add an egg and shredded cheese, and mix.
4. Mix in the cornstarch.
5. Shape the potato mixture into patties and place on a parchment-lined cookie sheet.
6. Freeze the hashbrown patties.
7. Deep-fry the frozen patties until golden brown and crispy.
8. Remove and drain on a wire rack.

## Equipment

- pot
- grater
- wooden spoon
- measuring cup
- cookie sheet
- parchment paper
- frying pan
- tongs
- wire 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.

## Source

- Original video: https://www.facebook.com/share/v/1FEqs7NHtZ/?mibextid=wwXIfr
- Creator: Brooke Ervin
- Recipe page: https://www.cliprecipe.com/recipe/9c2bbda8-1d7a-48d3-a439-0312e10c1fe7
- Extracted: 2026-11-02

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt