Giant Hash Browns

Name: Giant Hash Browns
Cuisine: American
Ingredients: giant russet potatoes; salt; 1 egg; 1 tbsp corn starch; neutral oil such as vegetable oil; seasonings

Serves 1

instagram.com

Giant Hash Browns

instagram.com

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, turn the heat to high, and add some salt.
4Wait 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.
5Once the timer goes off, drain the water from the potatoes.
6Grate the parboiled potatoes and throw them into a bowl.
7Add one egg and one tablespoon of corn starch to the grated potatoes and mix well.
8Form hash brown shapes on parchment paper.
9Place the formed hash browns in the freezer for at least one hour.
10Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
11Use chopsticks to check if the oil is hot enough; you'll know by constant bubbling.
12Drop the hash browns into the hot oil and fry them on both sides until golden brown.
13Immediately top the fried hash browns with salt and any other desired seasonings.

Ingredients

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

Giant Hash Browns

Serves 1

instagram.com

Giant Hash Browns

instagram.com

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, turn the heat to high, and add some salt.
4Wait 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.
5Once the timer goes off, drain the water from the potatoes.
6Grate the parboiled potatoes and throw them into a bowl.
7Add one egg and one tablespoon of corn starch to the grated potatoes and mix well.
8Form hash brown shapes on parchment paper.
9Place the formed hash browns in the freezer for at least one hour.
10Get some neutral oil, such as vegetable oil, in a pan on medium-high heat.
11Use chopsticks to check if the oil is hot enough; you'll know by constant bubbling.
12Drop the hash browns into the hot oil and fry them on both sides until golden brown.
13Immediately top the fried hash browns with salt and any other desired seasonings.

Ingredients

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