Garlic Parmesan Hash Browns
Garlic Parmesan Hash Browns
Ingredients
- 5 russet potatoes, large
- 1 egg
- 2 tablespoons cornstarch
- 1 teaspoon salt, plus more, as needed, for boiling
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup oil, for frying, or as needed
Instructions
- 1
Peel and wash the russet potatoes. Cut them into roughly equal-sized pieces to ensure even cooking.
⏱️ 5 min
- 2
Place the peeled and washed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and partially boil for 10 minutes. The potatoes should be slightly tender but still firm.
⏱️ 15 min
- 3
Drain the potatoes and let them cool completely. This is crucial for achieving crispy hash browns. Once cooled, finely grate the potatoes using a box grater or food processor with a shredding attachment.
⏱️ 10 min
- 4
In a large bowl, combine the grated potatoes, egg, cornstarch, 1 teaspoon of salt, black pepper, and garlic powder. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 5
Add the freshly grated Parmesan cheese to the potato mixture and mix again until evenly distributed.
⏱️ 2 min
- 6
Take about 1/4 cup of the potato mixture and shape it into an oval-shaped hash brown, about 1/2 inch thick. Repeat with the remaining mixture.
⏱️ 8 min
- 7
Place the shaped hash browns on a baking sheet lined with parchment paper. Ensure they are not touching. Freeze for at least 1 hour, or until firm. This helps them hold their shape and prevents them from falling apart during frying.
⏱️ 60 min
- 8
Heat about 1 inch of oil in a large skillet or frying pan over medium-high heat until shimmering. Once hot, reduce the heat to medium-low to prevent burning and ensure even cooking.
⏱️ 3 min
- 9
Carefully place 3-4 frozen hash browns into the hot oil, ensuring not to overcrowd the pan. Shallow-fry for 4 minutes on each side, or until golden brown and crispy. Adjust heat as needed to maintain a steady sizzle.
⏱️ 8 min
- 10
Remove the cooked hash browns from the pan and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining hash browns.
⏱️ 8 min
- 11
Serve the Garlic Parmesan Hash Browns hot and enjoy!
⏱️ 1 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Hash Browns
- 5 russet potatoes, large
- 1 egg
- 2 tablespoons cornstarch
- 1 teaspoon salt, plus more, as needed, for boiling
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 1 cup oil, for frying, or as needed
Instructions
- 1
Peel and wash the russet potatoes. Cut them into roughly equal-sized pieces to ensure even cooking.
⏱️ 5 min - 2
Place the peeled and washed potatoes in a large pot. Cover with cold water and add a generous pinch of salt. Bring to a boil over high heat, then reduce heat to medium and partially boil for 10 minutes. The potatoes should be slightly tender but still firm.
⏱️ 15 min - 3
Drain the potatoes and let them cool completely. This is crucial for achieving crispy hash browns. Once cooled, finely grate the potatoes using a box grater or food processor with a shredding attachment.
⏱️ 10 min - 4
In a large bowl, combine the grated potatoes, egg, cornstarch, 1 teaspoon of salt, black pepper, and garlic powder. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 5
Add the freshly grated Parmesan cheese to the potato mixture and mix again until evenly distributed.
⏱️ 2 min - 6
Take about 1/4 cup of the potato mixture and shape it into an oval-shaped hash brown, about 1/2 inch thick. Repeat with the remaining mixture.
⏱️ 8 min - 7
Place the shaped hash browns on a baking sheet lined with parchment paper. Ensure they are not touching. Freeze for at least 1 hour, or until firm. This helps them hold their shape and prevents them from falling apart during frying.
⏱️ 60 min - 8
Heat about 1 inch of oil in a large skillet or frying pan over medium-high heat until shimmering. Once hot, reduce the heat to medium-low to prevent burning and ensure even cooking.
⏱️ 3 min - 9
Carefully place 3-4 frozen hash browns into the hot oil, ensuring not to overcrowd the pan. Shallow-fry for 4 minutes on each side, or until golden brown and crispy. Adjust heat as needed to maintain a steady sizzle.
⏱️ 8 min - 10
Remove the cooked hash browns from the pan and place them on a plate lined with paper towels to drain excess oil. Repeat with the remaining hash browns.
⏱️ 8 min - 11
Serve the Garlic Parmesan Hash Browns hot and enjoy!
⏱️ 1 min