Garlic Parmesan Hashbrowns
Ingredients
Main Ingredients
russet potatoes (peeled, diced)
5 piece
salt
1 tsp
black pepper (ground)
0.5 tsp
garlic powder
1 tbsp
corn starch
2 tbsp
egg
1 piece
Parmesan cheese (grated)
0.25 cup
oil
500 ml
Instructions
Partially boil the potatoes
Add potatoes to a saucepan. Partially boil in salted water until 70% cooked.
Evaporate excess water
Remove water and let potatoes sit in the saucepan for 10 minutes to evaporate remaining moisture.
Shred the potatoes
Shred the potatoes using a grater.
Mix ingredients
Combine shredded potatoes with salt, pepper, garlic powder, egg, corn starch, and grated Parmesan in a mixing bowl.
Form hashbrowns and freeze
Grease hands with oil, form thin oval shapes, place on parchment-lined sheet and freeze for 15-20 minutes until firm.
Fry the hashbrowns
Heat oil to 175°C and fry hashbrowns for 4-6 minutes on medium heat, flipping halfway through.
Serve
Sprinkle additional Parmesan on top and serve warm.
Original recipe
Storage
Best served fresh. Frozen hashbrowns can be fried directly from frozen, adding 2-3 minutes to frying time.
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one app.