Garlic Parmesan Hash Browns

Steps

1. 1

   Peel and wash the potatoes. Place them in a pot of salted water and partially boil for 10 minutes; they should be only partly tender, not fully cooked.

   Start 10-minute timer
2. 2

   Drain the potatoes and allow them to cool sufficiently to handle.

3. 3

   Finely grate the cooled potatoes using a box grater or shredder.

4. 4

   Place the grated potatoes in a large mixing bowl.

5. 5

   Add the egg, cornstarch, salt, black pepper, garlic powder, and Parmesan cheese to the bowl.

6. 6

   Mix thoroughly until the seasonings and cheese are evenly distributed and the mixture holds together when pressed.

7. 7

   Shape the mixture into oval-shaped hash browns, keeping them compact and evenly thick so they cook uniformly.

8. 8

   Arrange the shaped hash browns on a lined sheet or tray. Freeze for at least 1 hour, until firm.

   Start 1-hour timer
9. 9

   Pour enough oil into a frying pan to shallow-fry the hash browns. Heat the oil over medium-high heat until hot.

10. 10

    Reduce the heat to medium-low before adding the hash browns.

11. 11

    Carefully add 3–4 hash browns at a time, leaving space between them. Shallow-fry for about 4 minutes on the first side, until golden brown and crisp.

    Start 4-minute timer
12. 12

    Turn the hash browns carefully and fry the second side for about 4 minutes, until golden brown and crispy throughout.

    Start 4-minute timer
13. 13

    Transfer the cooked hash browns to a paper-towel-lined plate to drain briefly. Serve hot.