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.
Ingredients
- giant russet potatoes
- salt
- 1 egg
- 1 tablespoon cornstarch
- neutral oil
Equipment
panparchment paperfreezerfine sieve
Tips
- 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.
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