These crispy parmesan hashbrowns are crisp, cheesy, salty, and golden brown, but still soft and fluffy in the center.
WHY YOU'LL LOVE THIS RECIPE
The parmesan gives these hashbrowns a savory, slightly nutty flavor that makes them taste way better than plain hashbrowns.
INGREDIENTS
Here is everything you'll need: Russet potatoes, Onion powder, Garlic powder, Paprika, Black pepper, Salt, Cornstarch, Egg, and Parmesan
Peel the potatoes and cut them in half. Place them in a pot of salted water, bring the water to a boil, and cook the potatoes for about 5 minutes.
STEP 1: PARBOIL THE POTATOES
STEP 2: COOL AND GRATE THE POTATOES
Drain the potatoes right away and let them cool completely. Once cooled, grate the potatoes using the large holes of a box grater.
STEP 3: SQUEEZE OUT THE MOISTURE
Transfer the grated potatoes to a clean kitchen towel and squeeze out as much moisture as possible.
STEP 4: MIX THE HASHBROWN MIXTURE
Place the dried grated potatoes in a bowl. Add the remaining ingredients and gently mix everything until combined.
STEP 5: SHAPE AND FREEZE
Shape the potato mixture into thin oval patties and place them on a parchment-lined tray.
Freeze the patties for 15-20 minutes, or until firm.
STEP 6: FRY UNTIL GOLDEN AND CRISPY
Heat oil in a pan over medium heat. Once the oil is hot, add the potato patties in a single layer.
Cook them for 4-5 minutes. Flip and cook the other side
STEP 7: SERVE
Transfer the parmesan hashbrowns to a paper towel-lined plate if needed, then serve hot.
STORAGE TIPS
Store leftover hashbrowns in an airtight container in the refrigerator for up to 4 days. To reheat, warm them in a skillet over medium-low heat with a little oil until crispy again.
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