Garlic Parmesan Hash Browns

Ingredients

• 5 Russet potatoes (Large; peeled and diced into big pieces)
• Salt (To taste; used in the cooking water and potato mixture)
• 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)
• Water (For partially boiling the potatoes)
• Additional Parmesan cheese (For sprinkling on top before serving)

Steps

1. 1

   Place the peeled, diced potatoes in a saucepan and cover them with salted water.

2. 2

   Partially boil the potatoes in the salted water until they are about 70% cooked.

3. 3

   Drain the water from the saucepan. Let the potatoes sit in the same saucepan for 10 minutes, until all remaining water has evaporated.

4. 4

   Shred the potatoes with a grater and transfer the shredded potatoes to a mixing bowl.

5. 5

   Season the shredded potatoes with salt, black pepper powder, and garlic powder.

6. 6

   Add the egg and cornstarch to the bowl, then mix them into the potatoes.

7. 7

   Add the freshly grated Parmesan cheese and mix until everything is combined.

8. 8

   Grease your hands with oil. Form the potato mixture into thin oval shapes.

9. 9

   Lay the shaped hash browns flat on a sheet lined with parchment paper.

10. 10

    Freeze the hash browns for 15 to 20 minutes, until they are firm.

11. 11

    Heat oil to 350°F (175°C).

12. 12

    Fry the hash browns over medium heat for 4 to 6 minutes, flipping them halfway through, until cooked and golden.

13. 13

    Before serving, sprinkle additional Parmesan cheese over the hash browns and serve warm.

Notes

The source does not specify the quantity of salt, boiling water, frying oil, or additional Parmesan for topping. It also does not state the exact number of hash browns produced.

Nutrition per serving

• side dish
• vegetarian
• potatoes
• fried
• crispy
• garlic Parmesan
• American
• comfort food