Giant Hash Browns

Serves 1
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Directions

  1. 1Get some giant russet potatoes and peel them.
  2. 2Get some giant russet potatoes and peel them.
  3. 3Get some giant russet potatoes and peel them.
  4. 4Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
  5. 5Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
  6. 6Cut the peeled potatoes into three almost equal-sized pieces to ensure even cooking.
  7. 7Throw the potato pieces into a pan filled with water, turn the heat to high, and add some salt.
  8. 8Throw the potato pieces into a pan filled with water, turn the heat to high, and add some salt.
  9. 9Throw the potato pieces into a pan filled with water, turn the heat to high, and add some salt.
  10. 10Wait for the water to come to a boil, then reduce the heat to medium-low and start a timer for 10 minutes to parboil the potatoes.
  11. 11Wait for the water to come to a boil, then reduce the heat to medium-low and start a timer for 10 minutes to parboil the potatoes.
  12. 12Wait for the water to come to a boil, then reduce the heat to medium-low and start a timer for 10 minutes to parboil the potatoes.
  13. 13Once the timer goes off, drain the water from the potatoes.
  14. 14Once the timer goes off, drain the water from the potatoes.
  15. 15Once the timer goes off, drain the water from the potatoes.
  16. 16Grate the parboiled potatoes and throw them into a bowl.
  17. 17Grate the parboiled potatoes and throw them into a bowl.
  18. 18Grate the parboiled potatoes and throw them into a bowl.
  19. 19Add one egg and one tablespoon of corn starch to the grated potatoes and mix well.
  20. 20Add one egg and one tablespoon of corn starch to the grated potatoes and mix well.
  21. 21Add one egg and one tablespoon of corn starch to the grated potatoes and mix well.
  22. 22Form hash brown shapes on parchment paper.
  23. 23Form hash brown shapes on parchment paper.
  24. 24Form hash brown shapes on parchment paper.
  25. 25Place the formed hash browns in the freezer for at least one hour.
  26. 26Place the formed hash browns in the freezer for at least one hour.
  27. 27Place the formed hash browns in the freezer for at least one hour.
  28. 28Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  29. 29Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  30. 30Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
  31. 31Use chopsticks to check if the oil is hot enough; you'll know by constant bubbling.
  32. 32Use chopsticks to check if the oil is hot enough; you'll know by constant bubbling.
  33. 33Use chopsticks to check if the oil is hot enough; you'll know by constant bubbling.
  34. 34Drop the hash browns into the hot oil and fry them on both sides until golden brown.
  35. 35Drop the hash browns into the hot oil and fry them on both sides until golden brown.
  36. 36Drop the hash browns into the hot oil and fry them on both sides until golden brown.
  37. 37Immediately top the fried hash browns with salt and any other desired seasonings.
  38. 38Immediately top the fried hash browns with salt and any other desired seasonings.
  39. 39Immediately top the fried hash browns with salt and any other desired seasonings.

Ingredients

  • giant russet potatoes
  • giant russet potatoes
  • giant russet potatoes
  • salt
  • salt
  • salt
  • 1 egg
  • 1 egg
  • 1 egg
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • 1 tbsp corn starch
  • neutral oil such as vegetable oil
  • neutral oil such as vegetable oil
  • neutral oil such as vegetable oil
  • seasonings
  • seasonings
  • seasonings

Equipment

panbowlparchment paperfreezerchopsticksfine sieve

Tips

  • Parboiling cooks the potatoes partially but not completely.
  • Freezing the hash browns for at least one hour removes moisture and ensures they stay intact while frying.
  • Strain the oil through a fine sieve to reuse it a couple more times for frying.