Garlic Parmesan Hashbrowns
Garlic Parmesan Hashbrowns
Ingredients
For the Hashbrowns
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup Parmesan cheese, grated, divided
- 2 tablespoons cornstarch
- 1 large egg
For Frying
- 3 cups vegetable oil, or other high-smoke point oil
For Garnish and Serving
- 1 tablespoon dried parsley, or chives
- 1/2 cup creamy dipping sauce, such as ranch or sour cream and chive, as needed
Instructions
- 1
Place the peeled and cut potato chunks in a large saucepan. Cover with cold water by 1 inch and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min
- 2
Drain the cooked potatoes thoroughly in a colander and let them cool slightly for a few minutes. Using a box grater, grate the potatoes into a large mixing bowl.
⏱️ 5 min
- 3
To the grated potatoes, add the remaining 1/2 teaspoon of salt, garlic powder, onion powder, black pepper, 1/2 cup of the grated Parmesan cheese, cornstarch, and the large egg. Mix all ingredients thoroughly with your hands until well combined and a cohesive mixture forms.
⏱️ 5 min
- 4
Form the potato mixture into 8-10 oval-shaped patties, each about 1/2 inch thick.
⏱️ 5 min
- 5
Heat 3 cups of vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350
- 6
Carefully place 3-4 potato patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
⏱️ 10 min•🌡️ 350
- 7
Remove the fried hashbrowns from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 2 min
- 8
While still warm, sprinkle the remaining 1/4 cup of grated Parmesan cheese and the dried parsley (or chives) over the hashbrowns. Serve immediately with your favorite creamy dipping sauce, if desired.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Hashbrowns
Ingredients
For the Hashbrowns
- 2 pounds russet potatoes, peeled and cut into 1-inch chunks
- 1 1/2 teaspoons salt, divided
- 1 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- 3/4 cup Parmesan cheese, grated, divided
- 2 tablespoons cornstarch
- 1 large egg
For Frying
- 3 cups vegetable oil, or other high-smoke point oil
For Garnish and Serving
- 1 tablespoon dried parsley, or chives
- 1/2 cup creamy dipping sauce, such as ranch or sour cream and chive, as needed
Instructions
- 1
Place the peeled and cut potato chunks in a large saucepan. Cover with cold water by 1 inch and add 1 teaspoon of salt. Bring to a boil over medium-high heat, then reduce heat and simmer for 15-20 minutes, or until the potatoes are fork-tender.
⏱️ 20 min - 2
Drain the cooked potatoes thoroughly in a colander and let them cool slightly for a few minutes. Using a box grater, grate the potatoes into a large mixing bowl.
⏱️ 5 min - 3
To the grated potatoes, add the remaining 1/2 teaspoon of salt, garlic powder, onion powder, black pepper, 1/2 cup of the grated Parmesan cheese, cornstarch, and the large egg. Mix all ingredients thoroughly with your hands until well combined and a cohesive mixture forms.
⏱️ 5 min - 4
Form the potato mixture into 8-10 oval-shaped patties, each about 1/2 inch thick.
⏱️ 5 min - 5
Heat 3 cups of vegetable oil in a deep frying pan or Dutch oven over medium-high heat until it reaches 350°F (175°C). Use a thermometer to ensure accurate temperature.
⏱️ 5 min•🌡️ 350 - 6
Carefully place 3-4 potato patties into the hot oil, ensuring not to overcrowd the pan. Fry for 3-4 minutes per side, or until they are golden brown and crispy. Adjust the heat as needed to maintain the oil temperature.
⏱️ 10 min•🌡️ 350 - 7
Remove the fried hashbrowns from the oil using a slotted spoon and place them on a wire rack lined with paper towels to drain any excess oil.
⏱️ 2 min - 8
While still warm, sprinkle the remaining 1/4 cup of grated Parmesan cheese and the dried parsley (or chives) over the hashbrowns. Serve immediately with your favorite creamy dipping sauce, if desired.
⏱️ 3 min