Imported from Instagram
Garlic Parmesan Potato Hash Browns
Crispy oval-shaped hash browns made from partially boiled russet potatoes, garlic powder, black pepper, and freshly grated Parmesan. The hash browns are frozen before shallow-frying for a golden, crunchy exterior.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
Ingredients
- 5 Russet potatoes (Large; peeled and washed)
- 1 Egg
- 2 tbsp Cornstarch
- Salt (To taste; also used in the boiling water)
- 1 tbsp Garlic powder
- 1 tsp Black pepper
- 0.5 cup Freshly grated Parmesan cheese
- Oil (For shallow-frying)
Steps
- 1
Peel and wash the russet potatoes. Partially boil them in salted water for 10 minutes.
- 2
Allow the partially boiled potatoes to cool completely.
- 3
Finely grate the cooled potatoes using a shredder.
- 4
Place the grated potatoes in a bowl. Add the egg, cornstarch, salt, black pepper, garlic powder, and freshly grated Parmesan cheese.
- 5
Mix thoroughly until the ingredients are evenly combined.
- 6
Shape the potato mixture into oval-shaped hash browns.
- 7
Place the shaped hash browns on a lined sheet. Freeze for at least 1 hour.
- 8
Heat oil in a pan over medium-high heat. Once the oil is hot, reduce the heat to medium-low.
- 9
Shallow-fry 3–4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
- 10
Serve the hash browns hot.
Notes
The source does not specify the exact amount of frying oil or the type of lined sheet. The potatoes must cool before grating, and the shaped hash browns require at least 1 hour of freezing before frying.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →