Hash Brown with Parmesan
Hash Brown with Parmesan
Ingredients
- 4 russet potatoes, medium to large
- 1 tablespoon salt, for boiling, plus more to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon mixed herbs
- 2 tablespoons cornstarch
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 1/4 cup vegetable oil, or as needed, for frying
Instructions
- 1
Peel the russet potatoes and cut them in half. Place them in a large pot of cold, salted water (using 1 tablespoon of salt). Bring to a boil over high heat.
⏱️ 5 min
- 2
Once boiling, cook the potato halves for 5 minutes only. They should be slightly tender but not fully cooked through. Immediately drain the potatoes in a colander.
⏱️ 5 min
- 3
Spread the par-boiled potatoes on a baking sheet or large plate and allow them to cool completely. This is crucial for achieving crispy hash browns. This can take 15-20 minutes.
⏱️ 20 min
- 4
Once cooled, grate the potatoes using the large holes of a box grater.
⏱️ 5 min
- 5
Place the grated potatoes in the center of a clean kitchen towel. Gather the edges of the towel and squeeze very firmly to remove as much moisture as possible. The potatoes should be completely dry.
⏱️ 5 min
- 6
Transfer the dry grated potatoes to a large mixing bowl. Add the onion powder, garlic powder, paprika, black pepper, mixed herbs, cornstarch, egg, and grated Parmesan cheese. Mix gently with your hands or a spatula until just combined.
⏱️ 5 min
- 7
Form the potato mixture into thin oval shapes, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper. Freeze the hash browns for 15 to 20 minutes, or until they are firm.
⏱️ 20 min
- 8
Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the firm hash browns into the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 2 min
- 9
Cook the hash browns without moving them for 4 to 5 minutes, or until the bottom is golden brown and crispy.
⏱️ 5 min
- 10
Flip the hash browns and cook the other side for another 4 to 5 minutes, or until golden brown and crispy. Repeat with any remaining hash browns, adding more oil if needed.
⏱️ 5 min
- 11
Serve the hash browns hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Hash Brown with Parmesan
- 4 russet potatoes, medium to large
- 1 tablespoon salt, for boiling, plus more to taste
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1/4 teaspoon black pepper
- 1/2 teaspoon mixed herbs
- 2 tablespoons cornstarch
- 1 egg, large
- 1/2 cup Parmesan cheese, grated
- 1/4 cup vegetable oil, or as needed, for frying
Instructions
- 1
Peel the russet potatoes and cut them in half. Place them in a large pot of cold, salted water (using 1 tablespoon of salt). Bring to a boil over high heat.
⏱️ 5 min - 2
Once boiling, cook the potato halves for 5 minutes only. They should be slightly tender but not fully cooked through. Immediately drain the potatoes in a colander.
⏱️ 5 min - 3
Spread the par-boiled potatoes on a baking sheet or large plate and allow them to cool completely. This is crucial for achieving crispy hash browns. This can take 15-20 minutes.
⏱️ 20 min - 4
Once cooled, grate the potatoes using the large holes of a box grater.
⏱️ 5 min - 5
Place the grated potatoes in the center of a clean kitchen towel. Gather the edges of the towel and squeeze very firmly to remove as much moisture as possible. The potatoes should be completely dry.
⏱️ 5 min - 6
Transfer the dry grated potatoes to a large mixing bowl. Add the onion powder, garlic powder, paprika, black pepper, mixed herbs, cornstarch, egg, and grated Parmesan cheese. Mix gently with your hands or a spatula until just combined.
⏱️ 5 min - 7
Form the potato mixture into thin oval shapes, about 1/2 inch thick. Place them on a baking sheet lined with parchment paper. Freeze the hash browns for 15 to 20 minutes, or until they are firm.
⏱️ 20 min - 8
Heat 1/4 cup of vegetable oil in a large skillet over medium heat. Once the oil is shimmering, carefully place the firm hash browns into the pan, ensuring not to overcrowd it (cook in batches if necessary).
⏱️ 2 min - 9
Cook the hash browns without moving them for 4 to 5 minutes, or until the bottom is golden brown and crispy.
⏱️ 5 min - 10
Flip the hash browns and cook the other side for another 4 to 5 minutes, or until golden brown and crispy. Repeat with any remaining hash browns, adding more oil if needed.
⏱️ 5 min - 11
Serve the hash browns hot and enjoy!
⏱️ 1 min