Crispy Garlic Parmesan Cheesy Hash Browns

Ingredients

• 5.5 Russet potatoes (Large; source gives 5–6. Peeled before boiling.)
• Salt (To taste; for the boiling water and potato mixture.)
• 4 tbsp Cornstarch
• 6 oz Cheddar cheese (Shredded.)
• 0.75 cup Parmesan cheese (Freshly grated; for the potato mixture.)
• 1 tsp Black pepper (For the potato mixture.)
• 1.5 tbsp Garlic powder (For the potato mixture.)
• 1 tbsp Onion powder (Listed in ingredients; the method does not specify when it is added.)
• Oil (For frying; heat about 1 inch in the skillet. Amount not specified.)
• Parmesan cheese (Freshly grated, for garnish; amount not specified.)
• Fresh parsley (Chopped, for garnish; amount not specified.)
• 0.5 cup Mayonnaise (For the sauce.)
• 1.5 Garlic (1–2 cloves, freshly grated; for the sauce.)
• Salt (To taste; for the sauce.)
• 1 tbsp Garlic powder (For the sauce.)
• 0.5 tsp Black pepper (For the sauce.)
• 1 tbsp Lemon juice (For the sauce.)

Steps

1. 1

   Peel the potatoes.

2. 2

   Add the peeled potatoes to a pot of salted water. Bring to a boil and cook for about 8 minutes, just until partially cooked; the centers should still be firm.

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

   Place the grated potatoes in a bowl. Add the cornstarch, grated Parmesan, shredded cheddar, garlic powder, black pepper, salt, and listed onion powder. Gently mix until evenly combined.

6. 6

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

7. 7

   Heat about 1 inch of oil in a skillet over medium heat until it reaches 360°F (182°C).

8. 8

   Carefully add the shaped hash browns to the hot oil. Fry for about 3–4 minutes per side, until deeply golden and crispy.

9. 9

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

10. 10

    In a small bowl, add the mayonnaise, freshly grated garlic, garlic powder, lemon juice, black pepper, and salt.

11. 11

    Mix the sauce until smooth and creamy. Taste and adjust the salt or lemon juice as needed.

12. 12

    Refrigerate the sauce for 15–20 minutes before serving for the best flavor.

13. 13

    Garnish the hash browns with freshly grated Parmesan and chopped fresh parsley, then serve with the sauce.

Notes

The source does not specify the amount of frying oil or garnish, nor how many hash browns the mixture makes. Onion powder is listed but omitted from the method; it is included with the potato mixture here. The garnish is listed but its application is not described, so it is presented as a minimal serving step.

Nutrition per serving

• side
• vegetarian
• crispy
• fried
• potato
• cheese
• garlic
• comfort food