Garlic Parmesan Hash Browns

Ingredients

• 5 Russet potatoes (Large; peeled and washed)
• 1 Egg
• 2 tbsp Cornstarch
• Salt (To taste; also used in the salt water for boiling)
• 1 tbsp Garlic powder
• 1 tsp Black pepper
• 0.5 cup Parmesan cheese (Freshly grated)
• Oil (For shallow-frying)

Steps

1. 1

   Peel and wash the large russet potatoes.

2. 2

   Partially boil the potatoes in salted water for 10 minutes.

3. 3

   Allow the potatoes to cool, then finely grate them 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.

5. 5

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

6. 6

   Shape the mixture into oval-shaped hash browns.

7. 7

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

8. 8

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

9. 9

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

10. 10

    Serve the hash browns hot.

Notes

The source does not specify the type or quantity of lining for the sheet, the amount of frying oil, or the expected number of hash browns. Cooking time includes the stated 10-minute partial boil and approximately 8 minutes of frying per batch; frying multiple batches may take longer.

Nutrition per serving

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