GIANT Hashbrowns

Serves 1
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Directions

  1. 1Get some giant Russet potatoes.
  2. 2Get some giant Russet potatoes.
  3. 3Get some giant Russet potatoes.
  4. 4Peel the potatoes first.
  5. 5Peel the potatoes first.
  6. 6Peel the potatoes first.
  7. 7Cut the peeled potatoes into three pieces of almost equal size.
  8. 8Cut the peeled potatoes into three pieces of almost equal size.
  9. 9Cut the peeled potatoes into three pieces of almost equal size.
  10. 10Place the cut potatoes into a pan filled with water.
  11. 11Place the cut potatoes into a pan filled with water.
  12. 12Place the cut potatoes into a pan filled with water.
  13. 13Turn on the heat to high.
  14. 14Turn on the heat to high.
  15. 15Turn on the heat to high.
  16. 16Add some salt to the water.
  17. 17Add some salt to the water.
  18. 18Add some salt to the water.
  19. 19Wait for the water to come to a boil.
  20. 20Wait for the water to come to a boil.
  21. 21Wait for the water to come to a boil.
  22. 22Reduce the heat to medium low.
  23. 23Reduce the heat to medium low.
  24. 24Reduce the heat to medium low.
  25. 25Start a timer for 10 minutes to parboil the potatoes.
  26. 26Start a timer for 10 minutes to parboil the potatoes.
  27. 27Start a timer for 10 minutes to parboil the potatoes.
  28. 28Once the timer goes off, drain the water from the potatoes.
  29. 29Once the timer goes off, drain the water from the potatoes.
  30. 30Once the timer goes off, drain the water from the potatoes.
  31. 31Grate the parboiled potatoes into a bowl.
  32. 32Grate the parboiled potatoes into a bowl.
  33. 33Grate the parboiled potatoes into a bowl.
  34. 34Add one egg to the grated potatoes.
  35. 35Add one egg to the grated potatoes.
  36. 36Add one egg to the grated potatoes.
  37. 37Add one tablespoon of cornstarch.
  38. 38Add one tablespoon of cornstarch.
  39. 39Add one tablespoon of cornstarch.
  40. 40Mix it up well with your hands.
  41. 41Mix it up well with your hands.
  42. 42Mix it up well with your hands.
  43. 43Start forming hashbrown shapes on parchment paper.
  44. 44Start forming hashbrown shapes on parchment paper.
  45. 45Start forming hashbrown shapes on parchment paper.
  46. 46Place the parchment paper with formed hashbrowns into the freezer for at least one hour.
  47. 47Place the parchment paper with formed hashbrowns into the freezer for at least one hour.
  48. 48Place the parchment paper with formed hashbrowns into the freezer for at least one hour.
  49. 49Get a pan and add neutral oil, such as vegetable oil.
  50. 50Get a pan and add neutral oil, such as vegetable oil.
  51. 51Get a pan and add neutral oil, such as vegetable oil.
  52. 52Heat the oil on medium-high heat.
  53. 53Heat the oil on medium-high heat.
  54. 54Heat the oil on medium-high heat.
  55. 55Use chopsticks to check if the oil is hot enough; constant bubbling around the chopsticks indicates it's ready.
  56. 56Use chopsticks to check if the oil is hot enough; constant bubbling around the chopsticks indicates it's ready.
  57. 57Use chopsticks to check if the oil is hot enough; constant bubbling around the chopsticks indicates it's ready.
  58. 58Drop the frozen hashbrowns into the hot oil.
  59. 59Drop the frozen hashbrowns into the hot oil.
  60. 60Drop the frozen hashbrowns into the hot oil.
  61. 61Fry them on both sides until they are nice and golden brown.
  62. 62Fry them on both sides until they are nice and golden brown.
  63. 63Fry them on both sides until they are nice and golden brown.
  64. 64Immediately top them off with salt and any other seasoning you want.
  65. 65Immediately top them off with salt and any other seasoning you want.
  66. 66Immediately top them off with salt and any other seasoning you want.
  67. 67Strain the used oil through a fine sieve and store it in a bottle to reuse it for frying a couple more times.
  68. 68Strain the used oil through a fine sieve and store it in a bottle to reuse it for frying a couple more times.
  69. 69Strain 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
  • Russet potatoes
  • Russet potatoes
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • 1 tbsp cornstarch
  • salt
  • salt
  • salt
  • neutral oil
  • neutral oil
  • neutral oil
  • seasoning
  • seasoning
  • 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.
GIANT Hashbrowns | Clip Recipe