Crispy Parmesan Hash Browns
Crispy Parmesan Hash Browns
Ingredients
- 2 pounds potatoes, cooked, peeled, and cooled
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon red chili flakes
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/2 cup vegetable oil, for frying, or as needed
Instructions
- 1
Using a box grater, grate the cooked, peeled, and cooled potatoes into fine strands. Ensure the potatoes are cool to prevent them from becoming mushy.
ā±ļø 5 min
- 2
Transfer all the grated potatoes into a large mixing bowl.
ā±ļø 1 min
- 3
Crack the large egg directly into the bowl with the grated potatoes.
ā±ļø 1 min
- 4
Add the all-purpose flour, red chili flakes, paprika, garlic powder, black pepper, and salt to the bowl.
ā±ļø 2 min
- 5
Grate the fresh Parmesan cheese directly into the bowl with the other ingredients.
ā±ļø 2 min
- 6
Using a spoon or your hands, thoroughly mix all the ingredients in the bowl until they are well combined and form a uniform, slightly sticky dough-like consistency.
ā±ļø 3 min
- 7
Take a portion of the mixture (about 1/4 cup) and gently press and shape it into an oval or oblong patty, about 1/2 inch thick. Repeat with the remaining mixture to form approximately 8 patties.
ā±ļø 6 min
- 8
Heat the vegetable oil in a large frying pan over medium-high heat. The oil should be hot enough to sizzle when a small piece of potato mixture is dropped in.
ā±ļø 3 min
- 9
Carefully place the formed hash brown patties into the hot pan, ensuring not to overcrowd the pan. You may need to fry them in batches.
ā±ļø 1 min
- 10
Fry the hash browns for 5-7 minutes per side, or until they are golden brown and crispy. Use tongs to carefully flip each hash brown patty to cook the other side.
ā±ļø 14 min
- 11
Remove the cooked hash browns from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.
ā±ļø 2 min
Kitchen Tools
Nutrition Facts (per serving)
Crispy Parmesan Hash Browns
- 2 pounds potatoes, cooked, peeled, and cooled
- 1 large egg
- 1/4 cup all-purpose flour
- 1/2 teaspoon red chili flakes
- 1 teaspoon paprika
- 1/2 teaspoon garlic powder
- 1/4 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 1/2 teaspoon salt, or to taste
- 1/2 cup vegetable oil, for frying, or as needed
Instructions
- 1
Using a box grater, grate the cooked, peeled, and cooled potatoes into fine strands. Ensure the potatoes are cool to prevent them from becoming mushy.
ā±ļø 5 min - 2
Transfer all the grated potatoes into a large mixing bowl.
ā±ļø 1 min - 3
Crack the large egg directly into the bowl with the grated potatoes.
ā±ļø 1 min - 4
Add the all-purpose flour, red chili flakes, paprika, garlic powder, black pepper, and salt to the bowl.
ā±ļø 2 min - 5
Grate the fresh Parmesan cheese directly into the bowl with the other ingredients.
ā±ļø 2 min - 6
Using a spoon or your hands, thoroughly mix all the ingredients in the bowl until they are well combined and form a uniform, slightly sticky dough-like consistency.
ā±ļø 3 min - 7
Take a portion of the mixture (about 1/4 cup) and gently press and shape it into an oval or oblong patty, about 1/2 inch thick. Repeat with the remaining mixture to form approximately 8 patties.
ā±ļø 6 min - 8
Heat the vegetable oil in a large frying pan over medium-high heat. The oil should be hot enough to sizzle when a small piece of potato mixture is dropped in.
ā±ļø 3 min - 9
Carefully place the formed hash brown patties into the hot pan, ensuring not to overcrowd the pan. You may need to fry them in batches.
ā±ļø 1 min - 10
Fry the hash browns for 5-7 minutes per side, or until they are golden brown and crispy. Use tongs to carefully flip each hash brown patty to cook the other side.
ā±ļø 14 min - 11
Remove the cooked hash browns from the pan and place them on a plate lined with paper towels to drain any excess oil. Serve immediately.
ā±ļø 2 min