GIANT McDonalds Hashbrowns

Name: GIANT McDonalds Hashbrowns
Cuisine: American
Ingredients: giant russet potatoes; salt; 1 egg; 1 tablespoon cornstarch; neutral oil

Serves 1

Serves 1

Directions

1Get some giant russet potatoes and peel them.
2Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
3Throw the potato pieces into a pan filled with water.
4Turn the heat to high.
5Add some salt to the water.
6Wait for the water to come to a boil.
7Reduce the heat to medium low.
8Start a timer for 10 minutes to parboil the potatoes.
9Once the timer goes off, drain the water from the potatoes.
10Grate the parboiled potatoes and throw them into a bowl.
11Add one egg to the grated potatoes.
12Add one tablespoon of cornstarch to the mixture.
13Mix the ingredients well.
14Start forming hash brown shapes on parchment paper.
15Throw the formed hash browns into the freezer for at least one hour.
16Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
17Check if the oil is hot enough using chopsticks (it should show constant bubbling).
18Drop the frozen hash browns into the hot oil.
19Fry the hash browns on both sides until they are nice and golden brown.
20Immediately top the fried hash browns with salt and any other desired seasoning.

panparchment paperfreezerfine sieve

Parboiling the potatoes cooks them partially.
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 used frying oil through a fine sieve to reuse it a couple more times.

Serves 1

Serves 1

1Get some giant russet potatoes and peel them.
2Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
3Throw the potato pieces into a pan filled with water.
4Turn the heat to high.
5Add some salt to the water.
6Wait for the water to come to a boil.
7Reduce the heat to medium low.
8Start a timer for 10 minutes to parboil the potatoes.
9Once the timer goes off, drain the water from the potatoes.
10Grate the parboiled potatoes and throw them into a bowl.
11Add one egg to the grated potatoes.
12Add one tablespoon of cornstarch to the mixture.
13Mix the ingredients well.
14Start forming hash brown shapes on parchment paper.
15Throw the formed hash browns into the freezer for at least one hour.
16Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
17Check if the oil is hot enough using chopsticks (it should show constant bubbling).
18Drop the frozen hash browns into the hot oil.
19Fry the hash browns on both sides until they are nice and golden brown.
20Immediately top the fried hash browns with salt and any other desired seasoning.

panparchment paperfreezerfine sieve

Parboiling the potatoes cooks them partially.
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 used frying oil through a fine sieve to reuse it a couple more times.