Serves 1
Directions
- 1Peel and wash the potatoes, then cut into large chunks partially boil them in salt water for 8 minutes.
- 2Once cooled, finely grate the potatoes using a shredder.
- 3In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and Parmesan cheese. Mix well.
- 4Shape the mixture into oval-shaped hash browns.
- 5Place the hash browns on a lined sheet and freeze for at least 1 hour.
- 6Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
- 7Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
- 8Serve hot and enjoy!
Ingredients
- 5 large russet potatoes
- 1 egg
- 2 tbsp cornstarch
- to taste salt
- 1 tbsp garlic powder
- 1 tsp black pepper
- 0.5 cup freshly grated Parmesan cheese
- for frying oil
Equipment
knifepotbowlshredderpan
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