Garlic Parmesan Hashbrowns
Garlic Parmesan Hashbrowns
Ingredients
- 5 russet potatoes, large
- 1 egg
- 2 tablespoons cornstarch
- 1 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups oil, for frying, or as needed
Instructions
- 1
Peel and wash the russet potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. 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
- 2
Drain the potatoes and let them cool completely. This is crucial for achieving crispy hashbrowns. Once cooled, finely grate the potatoes using a box grater or food processor with a shredding attachment.
⏱️ 10 min
- 3
In a large mixing bowl, combine the grated potatoes, egg, cornstarch, salt, black pepper, garlic powder, and freshly grated Parmesan cheese. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min
- 4
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. You should get approximately 8-10 hash browns.
⏱️ 10 min
- 5
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 during frying.
⏱️ 60 min
- 6
Heat about 1 inch of oil in a large skillet or deep pan over medium-high heat. Once the oil is hot (a small piece of potato should sizzle immediately when dropped in), reduce the heat to medium-low.
⏱️ 5 min
- 7
Carefully place 3-4 frozen hash browns into the hot oil, being careful not to overcrowd the pan. Shallow-fry for 4 minutes on each side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 16 min
- 8
Remove the cooked hash browns from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot and enjoy immediately.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Garlic Parmesan Hashbrowns
- 5 russet potatoes, large
- 1 egg
- 2 tablespoons cornstarch
- 1 teaspoon salt, or to taste
- 1 tablespoon garlic powder
- 1 teaspoon black pepper
- 1/2 cup Parmesan cheese, freshly grated
- 2 cups oil, for frying, or as needed
Instructions
- 1
Peel and wash the russet potatoes. Place them in a large pot and cover with cold water. Add a generous pinch of salt to the water. 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 - 2
Drain the potatoes and let them cool completely. This is crucial for achieving crispy hashbrowns. Once cooled, finely grate the potatoes using a box grater or food processor with a shredding attachment.
⏱️ 10 min - 3
In a large mixing bowl, combine the grated potatoes, egg, cornstarch, salt, black pepper, garlic powder, and freshly grated Parmesan cheese. Mix thoroughly until all ingredients are well incorporated.
⏱️ 5 min - 4
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. You should get approximately 8-10 hash browns.
⏱️ 10 min - 5
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 during frying.
⏱️ 60 min - 6
Heat about 1 inch of oil in a large skillet or deep pan over medium-high heat. Once the oil is hot (a small piece of potato should sizzle immediately when dropped in), reduce the heat to medium-low.
⏱️ 5 min - 7
Carefully place 3-4 frozen hash browns into the hot oil, being careful not to overcrowd the pan. Shallow-fry for 4 minutes on each side, or until golden brown and crispy. Adjust heat as needed to prevent burning.
⏱️ 16 min - 8
Remove the cooked hash browns from the pan and place them on a plate lined with paper towels to drain excess oil. Serve hot and enjoy immediately.
⏱️ 3 min