GIANT Hashbrowns

Serves 1
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Directions

  1. 1Get some giant Russet potatoes.
  2. 2Peel the potatoes first.
  3. 3Cut the peeled potatoes into three pieces of almost equal size.
  4. 4Place the cut potatoes into a pan filled with water.
  5. 5Turn on the heat to high.
  6. 6Add some salt to the water.
  7. 7Wait for the water to come to a boil.
  8. 8Reduce the heat to medium low.
  9. 9Start a timer for 10 minutes to parboil the potatoes.
  10. 10Once the timer goes off, drain the water from the potatoes.
  11. 11Grate the parboiled potatoes into a bowl.
  12. 12Add one egg to the grated potatoes.
  13. 13Add one tablespoon of cornstarch.
  14. 14Mix it up well with your hands.
  15. 15Start forming hashbrown shapes on parchment paper.
  16. 16Place the parchment paper with formed hashbrowns into the freezer for at least one hour.
  17. 17Get a pan and add neutral oil, such as vegetable oil.
  18. 18Heat the oil on medium-high heat.
  19. 19Use chopsticks to check if the oil is hot enough; constant bubbling around the chopsticks indicates it's ready.
  20. 20Drop the frozen hashbrowns into the hot oil.
  21. 21Fry them on both sides until they are nice and golden brown.
  22. 22Immediately top them off with salt and any other seasoning you want.
  23. 23Strain the used oil through a fine sieve and store it in a bottle to reuse it for frying a couple more times.

Ingredients

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

Equipment

peelerknifepotstoveforkstrainergraterbowlparchment paperbaking sheetfreezerpanchopstickstongssievebottle

Tips

  • Reduce the cooking time for smaller sized potatoes.
  • Freeze the formed hashbrowns for at least 1 hour to remove moisture and ensure they stay intact while frying.
  • Strain the used oil through a fine sieve to reuse it for frying a couple more times.