Breakfast · American

HashBrown with Parmesan

Name: HashBrown with Parmesan
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: American
Ingredients: • 4–5 russet potatoes; Seasoning : Onion, Garlic Powder, Paprika, Black pepper, Salt, and Mix herbs; • One egg; • Parmesan; • 2 tbsp Cornstarch

Recipe from Instagram by @ayline.ea

Saved from instagram.com ↗

Prep: 25 min
Cook: 15 min
Total: 40 min
Serves: 4
Level: Medium

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Method

Peel the potatoes and cut them in half. Boil in salted water for 5 minutes only (they should be slightly tender, not fully cooked).
Drain immediately and let them cool completely. This step is important.
Grate the potatoes using a box grater.
Place the grated potatoes in a clean kitchen towel and squeeze very well until completely dry (no water at all).
Put the dry grated potatoes into a bowl. Add the egg, cornstrach, Seasoning and parmesan. Mix gently.
Form thin oval shapes. Lay them flat on a sheet lined with parchment paper and freeze them for 15 to 20 minutes until they’re firm. Heat oil in a pan over medium heat.
Cook without moving for 4–5 minutes until golden and crispy.
Flip (or turn in portions) and cook the other side until crispy.
Serve hot and enjoy.

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