Garlic Parmesan Hash Browns

Ingredients

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

Steps

1. 1

   Peel and wash the russet potatoes.

2. 2

   Partially boil the potatoes in salted water for 10 minutes, then allow them to cool.

3. 3

   Once cooled, finely grate the potatoes using a shredder.

4. 4

   Place the grated potatoes in a bowl. Add the egg, cornstarch, salt, black pepper, garlic powder, and freshly grated Parmesan cheese, then mix well until evenly combined.

5. 5

   Shape the potato mixture into oval-shaped hash browns.

6. 6

   Place the shaped hash browns on a lined sheet and 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 quantity of salt, or the exact amount of water for boiling. It also does not specify the final number of hash browns; serving estimate assumes approximately four servings.

Nutrition per serving

• breakfast
• side dish
• vegetarian
• crispy
• shallow-fried
• potato
• American