Crispy Cheesy Hash Browns with Creamy Dipping Sauce

Ingredients

• 8.5 Russet potatoes (8–9 medium potatoes, peeled)
• 5 tbsp Cornstarch
• 4 oz Shredded cheddar cheese
• Salt (To taste; also used in the potato-boiling water)
• 1 tsp Black pepper (For the hash brown mixture)
• 1.5 tsp Garlic powder (For the hash brown mixture)
• Oil (For frying; use about 1 inch in the skillet)
• 0.5 cup Mayonnaise (For the sauce)
• 2 tbsp Ketchup (For the sauce)
• 1 tbsp Hot sauce (For the sauce)
• Salt (To taste; for the sauce)
• 1 tsp Garlic powder (For the sauce)
• 0.5 tsp Black pepper (For the sauce)
• 0.25 tsp Smoked paprika powder (For the sauce)
• 1 tsp Lemon juice (Pickle juice may be used instead)

Steps

1. 1

   Peel the potatoes and place them in a pot of salted water.

2. 2

   Boil the potatoes for about 8 minutes, just until they are partially cooked. They should remain firm in the center.

3. 3

   Drain the potatoes very well and let them cool until they are easy to handle.

4. 4

   Grate the cooled potatoes using the large holes of a box grater.

5. 5

   Spread the grated potatoes out for a few minutes so excess steam can escape. If they feel particularly wet, gently squeeze out excess moisture.

6. 6

   Add the grated potatoes, cornstarch, shredded cheddar, garlic powder, black pepper, and salt to a bowl. Gently mix until evenly combined.

7. 7

   Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture.

8. 8

   Heat about 1 inch of oil in a skillet over medium heat until it reaches 360°F.

9. 9

   Carefully add the shaped hash browns to the hot oil.

10. 10

    Fry the hash browns for about 3–4 minutes per side, or until deeply golden and crispy.

11. 11

    Transfer the fried hash browns to a wire rack or paper towel-lined plate and let the excess oil drain.

12. 12

    For the sauce, combine the mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, smoked paprika, and lemon juice. Use pickle juice instead of lemon juice if desired.

13. 13

    Mix the sauce until smooth and creamy.

14. 14

    Serve the hash browns hot and crispy with the dipping sauce.

Notes

The source does not specify the number or exact size of hash browns. Keep the grated potatoes as dry as possible so the shaped hash browns hold together and crisp properly.

Nutrition per serving

• appetizer
• snack
• vegetarian
• fried
• crispy
• cheesy
• potatoes
• American