Imported from Instagram

Garlic Parmesan Hash Browns

Name: Garlic Parmesan Hash Browns
Prep time: 30 min
Cook time: 25 min
Total time: 75 min
Yield: 4 servings
Cuisine: American
Ingredients: 5 Large russet potatoes (Peeled and diced into large chunks); Salt (To taste; also used to salt the boiling water); 0.5 tsp Black pepper powder; 1 tbsp Garlic powder; 2 tbsp Cornstarch; 1 Egg; 0.25 cup Freshly grated Parmesan cheese (Mixed into the potato mixture); Oil (For greasing hands and frying); Parmesan cheese (Additional freshly grated cheese for sprinkling before serving); Water (For partially boiling the potatoes)

Recipe by Iram Mansoor @iramsfoodstory · Instagram

Imported by Iram Mansoor on SeeMeCook

Crispy, oval-shaped hash browns made with partially boiled russet potatoes, garlic, black pepper, egg, cornstarch, and freshly grated Parmesan. The formed hash browns are briefly frozen before frying until golden and firm.

4 servings75 minAmerican

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Ingredients

5 Large russet potatoes (Peeled and diced into large chunks)
Salt (To taste; also used to salt the boiling water)
0.5 tsp Black pepper powder
1 tbsp Garlic powder
2 tbsp Cornstarch
1 Egg
0.25 cup Freshly grated Parmesan cheese (Mixed into the potato mixture)
Oil (For greasing hands and frying)
Parmesan cheese (Additional freshly grated cheese for sprinkling before serving)
Water (For partially boiling the potatoes)

Steps

1
Place the peeled, large-chunked russet potatoes in a saucepan and cover them with salted water.
2
Partially boil the potatoes until they are about 70% cooked.
3
Drain the water from the saucepan. Leave the potatoes in the same saucepan for 10 minutes so the remaining moisture evaporates.
4
Shred the potatoes using a grater and transfer the shreds to a mixing bowl.
5
Season the shredded potatoes with salt, black pepper powder, and garlic powder.
6
Add the egg and cornstarch to the bowl, then mix to combine.
7
Add the freshly grated Parmesan cheese and mix until all the ingredients are evenly combined.
8
Grease your hands with oil. Shape the potato mixture into thin oval hash browns.
9
Arrange the formed hash browns flat on a parchment-lined sheet.
10
Freeze the hash browns for 15 to 20 minutes, until firm.
11
Heat the frying oil to 350°F (175°C).
12
Fry the hash browns over medium heat for 4 to 6 minutes, flipping them halfway through, until cooked and crisp.
13
Sprinkle additional Parmesan cheese over the hash browns and serve warm.

Notes

The source does not specify the amount of boiling water or frying oil. It also does not specify the exact number of hash browns produced or a target internal texture beyond frying until done. Take care when transferring the partially boiled potatoes, as they may be hot and fragile.