Serves 1
Directions
- 1Get some giant Russet potatoes and peel them.
- 2Cut the potatoes into three pieces of almost equal size 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.
- 11Throw the grated potatoes into a bowl.
- 12Add one egg to the grated potatoes.
- 13Add 1 tablespoon of cornstarch.
- 14Mix the ingredients well.
- 15Start forming hash brown shapes on parchment paper.
- 16Place the parchment paper with the hash browns into the freezer for at least one hour to remove moisture and ensure they stay intact during frying.
- 17Pour neutral oil, such as vegetable oil, into a pan and heat it on medium-high heat.
- 18Use chopsticks to check if the oil is hot enough; you'll know by the constant bubbling around the chopsticks.
- 19Drop the hash browns into the hot oil.
- 20Fry them on both sides until they are golden brown.
- 21Immediately top the fried hash brown with salt.
- 22Add any other seasonings you desire.
- 23You can strain the oil through a fine sieve and reuse it a couple more times for frying.
Ingredients
- 2 Russet potatoes
- salt
- 1 egg
- 1 tablespoon cornstarch
- vegetable oil
Equipment
peelerknifepanstrainergraterbowlparchment paperbaking traychopsticksspatulafine sievebottle
Tips
- Make sure to cut the potatoes into equal sizes for even cooking.
- Parboiling the potatoes cooks them partially.
- Freezing the formed hash browns removes moisture, ensuring they stay intact while frying.
- You can reuse the oil for frying a couple more times after straining.
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