Garlic Parmesan Hash Browns

Ingredients

• 5 Russet potatoes (Large; peeled and diced into big chunks)
• Salt (To taste; also used to salt the boiling water)
• Water (For partially boiling the potatoes)
• 0.5 tsp Black pepper powder
• 1 tbsp Garlic powder
• 2 tbsp Cornstarch
• 1 Egg
• 0.25 cup Freshly grated Parmesan cheese (Mixed into the potato mixture)
• Oil (For greasing hands and frying)
• Parmesan cheese (Additional freshly grated Parmesan for sprinkling before serving)
• Parchment paper (For lining the sheet)

Steps

1. 1

   Add the peeled, diced russet potatoes to a saucepan and cover them with salted water. Partially boil them until they are about 70% cooked.

2. 2

   Drain the potatoes, then let them sit in the same saucepan for 10 minutes so the remaining water can evaporate.

3. 3

   Shred the boiled potatoes with a grater and transfer the shreds to a mixing bowl.

4. 4

   Season the shredded potatoes with salt, black pepper powder, and garlic powder.

5. 5

   Add the egg and cornstarch to the bowl, then add the freshly grated Parmesan cheese. Mix until everything is combined.

6. 6

   Grease your hands with oil and form the potato mixture into thin oval shapes.

7. 7

   Lay the shaped hash browns flat on a parchment-lined sheet. Freeze them for 15 to 20 minutes, until firm.

8. 8

   Heat the frying oil to 350°F (175°C).

9. 9

   Fry the hash browns over medium heat for 4 to 6 minutes, flipping them halfway through.

10. 10

    Sprinkle additional Parmesan cheese over the hash browns and serve warm.

Notes

The source does not specify the amount of boiling water, frying oil, salt, or finishing Parmesan. It also does not state the exact number of hash browns produced; serving estimate is based on five large potatoes.

Nutrition per serving

• side dish
• appetizer
• vegetarian
• crispy
• fried
• potato
• make-ahead