Ultimate Crispy Cheesy Hashbrowns
Equipment
Ingredients
Hashbrowns
russet potatoes (large)
5 piece
corn starch
24 g
garlic powder
3 g
onion powder
3 g
paprika
2 g
salt
6 g
black pepper
2 g
white cheddar (freshly grated)
60 g
parmesan (grated)
25 g
neutral oil
500 ml
Dipping Sauce
mayonnaise
115 g
ketchup
60 g
sriracha sauce
15 g
pickle juice
5 ml
Instructions
Parboil the potatoes
Wash and peel the potatoes. Place in a pot of cold water with 2 tbsp salt. Bring to a boil and cook 10–12 minutes until tender on the outside but still firm in the center.
Drain, cool and grate
Drain the potatoes and let them cool. Coarsely grate using the large holes of a box grater, then gently squeeze out excess moisture with a clean towel or paper towels.
Mix ingredients
Combine grated potatoes with cornstarch, all seasonings, and both cheeses. Mix until evenly combined.
Shape the patties
Using your hands, firmly shape the mixture into thick oval patties, pressing tightly so they hold together.
Freeze the patties
Place patties on a parchment-lined sheet pan or plate and freeze for at least 45 minutes, or until firm. This prevents them from falling apart while frying.
Fry the hashbrowns
Heat neutral oil to 175°C in a deep skillet or pot. Fry in batches for 3–4 minutes per side until golden and crispy. Adjust heat as needed to maintain temperature.
Prepare dipping sauce
Mix mayonnaise, ketchup, and sriracha until smooth. Add pickle juice if using.
Original recipe
Storage
Best enjoyed fresh, but can be reheated to restore crispiness. Freeze uncooked patties for up to 1 month.
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