Garlic Parmesan Hash Browns

Ingredients

• 5 large russet potatoes (Peeled, washed, and partially boiled)
• 1 egg
• 2 tbsp cornstarch
• salt (To taste; also used in the water for boiling the potatoes)
• 1 tbsp garlic powder
• 1 tsp black pepper
• 0.5 cup freshly grated Parmesan cheese
• oil (For shallow-frying)

Steps

1. 1

   Peel and wash the russet potatoes. Partially boil them in salted water for 10 minutes, then remove them and allow them to cool.

2. 2

   Once the potatoes have cooled, finely grate them using a shredder.

3. 3

   Place the grated potatoes in a bowl. Add the egg, cornstarch, salt, black pepper, garlic powder, and freshly grated Parmesan cheese.

4. 4

   Mix the potato mixture well until the ingredients are evenly combined.

5. 5

   Shape the mixture into oval-shaped hash browns.

6. 6

   Place the shaped hash browns on a lined sheet. Freeze them for at least 1 hour.

7. 7

   Heat oil in a pan over medium-high heat. Once the oil is hot, reduce the heat to medium-low.

8. 8

   Shallow-fry 3–4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.

9. 9

   Serve the hash browns hot.

Notes

The source does not specify the amount or type of frying oil, the exact amount of salt, or the number and size of hash browns produced. It also does not specify the amount of salted water used for boiling.

Nutrition per serving

• side dish
• breakfast
• vegetarian
• crispy
• shallow-fried
• potato
• make-ahead