Imported from Instagram
Crispy Hash Browns
Oval-shaped hash browns made with partially boiled russet potatoes, egg, cornstarch, and savory spices. They are frozen before shallow-frying, resulting in a golden-brown, crispy exterior.
Cook this recipe, hands-free
Open it in SeeMeCook for step-by-step Cook Mode, built-in timers, and your whole recipe library — free to start.
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
- 1 tsp paprika powder
- oil (for shallow-frying)
Steps
- 1
Peel and wash the russet potatoes.
- 2
Partially boil the potatoes in salted water for 10 minutes. Drain them and allow them to cool completely.
- 3
Once cooled, finely grate the potatoes using a shredder.
- 4
Pat the shredded potatoes dry to remove excess moisture.
- 5
Place the grated potatoes in a bowl. Add the egg, cornstarch, salt, black pepper, garlic powder, and paprika powder, then mix well until evenly combined.
- 6
Shape the potato mixture into oval-shaped hash browns.
- 7
Place the shaped hash browns on a lined sheet and freeze for at least 1 hour.
- 8
Heat oil in a pan over medium-high heat. Once the oil is hot, reduce the heat to medium-low.
- 9
Shallow-fry 3–4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
- 10
Serve the hash browns hot.
Notes
The source does not specify the type or amount of oil, the exact number of hash browns produced, or the precise quantity of salt. Keep the potatoes cold after boiling before grating, and remove as much moisture as possible so the hash browns hold their shape and crisp properly.
Nutrition per serving
Every recipe, finally cookable.
Turn your next favorite video into a recipe you can actually follow — ingredients, steps, and times in seconds.
Already have SeeMeCook? Open this recipe →