Directions
- 1Peel and cut two russet potatoes into three almost equal pieces.
- 2Boil the potatoes in a pot with water on high heat, then reduce to medium-low heat for 10 minutes.
- 3Drain the water and grate the potatoes.
- 4Add one egg and one tablespoon of cornstarch and mix well.
- 5Form the mixture into hash brown shapes on a parchment paper and freeze for at least one hour.
- 6Heat vegetable oil in a pan on medium-high heat.
- 7Fry the hash browns on both sides until golden brown.
- 8Season with salt and any other seasoning of your choice.
- 9Strain the used oil through a fine sieve.
Ingredients
- 2 russet potatoes
- 1 pinch salt
- 1 egg
- 1 tablespoon cornstarch
- 1 cup vegetable oil
Equipment
knifepeelerpotstovegraterbowlbaking sheetparchment paperfrying pantongsspatulasievefunnel
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