Crispy Cheesy Hashbrowns
Equipment
Ingredients
Main Ingredients
russet potatoes (medium)
8 piece
corn starch
5 tbsp
cheddar cheese (shredded)
113 g
salt
2 tsp
black pepper
1 tsp
garlic powder
1.5 tsp
oil
500 ml
Dipping Sauce
mayonnaise
120 ml
ketchup
2 tbsp
hot sauce
1 tbsp
salt
0.5 tsp
garlic powder
1 tsp
black pepper
0.5 tsp
smoked paprika
0.25 tsp
lemon juice
1 tsp
Instructions
Prepare and partially cook potatoes
Peel the potatoes and add to a pot of salted water. Boil for about 8 minutes until partially cooked but still firm in the center.
Cool and grate potatoes
Drain the potatoes well and let them cool until easy to handle. Grate using large holes of a box grater.
Remove excess moisture
Spread grated potatoes to allow steam to escape. If wet, gently squeeze out excess moisture.
Mix hashbrown ingredients
Add grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, and salt. Gently mix until evenly combined.
Form hashbrown patties
Take portions of mixture and firmly press into thick rectangles or ovals.
Heat oil for frying
Heat about 1 inch of oil in a skillet over medium heat to 180°C (360°F).
Fry hashbrowns
Carefully add hash browns and fry for about 3-4 minutes per side until deeply golden and crispy.
Drain excess oil
Transfer to a wire rack or paper towel-lined plate to drain excess oil.
Prepare dipping sauce
Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, smoked paprika, and lemon juice until smooth and creamy.
Serve
Serve hash browns hot and crispy with the dipping sauce.
Original recipe
Storage
Best enjoyed fresh and crispy. Reheat in oven to restore crispiness.
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