Garlic Parmesan Hash Browns

Ingredients

• 5 large russet potatoes (Peeled, washed, and cut into large chunks)
• 1 egg
• 2 tbsp cornstarch
• salt (To taste; used in the boiling water and potato mixture)
• 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, then cut them into large chunks.

2. 2

   Partially boil the potato chunks in salted water for 8 minutes.

3. 3

   Allow the partially boiled potatoes to cool.

4. 4

   Once cooled, finely grate the potatoes using a shredder.

5. 5

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

6. 6

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

7. 7

   Shape the mixture into oval-shaped hash browns.

8. 8

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

9. 9

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

10. 10

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

11. 11

    Serve the hash browns hot.

Notes

The source does not specify the amount of salt or frying oil, the exact number or weight of hash browns, or the precise cooling time. Use enough oil for shallow-frying and allow the potatoes to cool sufficiently before grating.

Nutrition per serving

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