crispy garlic parmesan hash browns

Serves 1
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Directions

  1. 1Peel and wash the potatoes, then cut into large chunks partially boil them in salt water for 8 minutes.
  2. 2Peel and wash the potatoes, then cut into large chunks partially boil them in salt water for 8 minutes.
  3. 3Peel and wash the potatoes, then cut into large chunks partially boil them in salt water for 8 minutes.
  4. 4Once cooled, finely grate the potatoes using a shredder.
  5. 5Once cooled, finely grate the potatoes using a shredder.
  6. 6Once cooled, finely grate the potatoes using a shredder.
  7. 7In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese. Mix well.
  8. 8In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese. Mix well.
  9. 9In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese. Mix well.
  10. 10Shape the mixture into oval-shaped hash browns.
  11. 11Shape the mixture into oval-shaped hash browns.
  12. 12Shape the mixture into oval-shaped hash browns.
  13. 13Place the hash browns on a lined sheet and freeze for at least 1 hour.
  14. 14Place the hash browns on a lined sheet and freeze for at least 1 hour.
  15. 15Place the hash browns on a lined sheet and freeze for at least 1 hour.
  16. 16Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
  17. 17Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
  18. 18Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
  19. 19Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
  20. 20Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
  21. 21Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
  22. 22Serve hot and enjoy!
  23. 23Serve hot and enjoy!
  24. 24Serve hot and enjoy!

Ingredients

  • 5 large russet potatoes
  • 5 large russet potatoes
  • 5 large russet potatoes
  • 1 egg
  • 1 egg
  • 1 egg
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • 2 tbsp cornstarch
  • to taste salt
  • to taste salt
  • to taste salt
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tbsp garlic powder
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 1 tsp black pepper
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup freshly grated Parmesan cheese
  • 0.5 cup freshly grated Parmesan cheese
  • for frying oil
  • for frying oil
  • for frying oil

Equipment

knifepotbowlshredderpan