HashBrown with Parmesan

Instructions

1. 1

   Peel the potatoes and cut them in half. Boil in salted water for 5 minutes only (they should be slightly tender, not fully cooked).

2. 2

   Drain immediately and let them cool completely. This step is important.

3. 3

   Grate the potatoes using a box grater.

4. 4

   Place the grated potatoes in a clean kitchen towel and squeeze very well until completely dry (no water at all).

5. 5

   Put the dry grated potatoes into a bowl. Add the egg, cornstrach, Seasoning and parmesan. Mix gently.

6. 6

   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.

7. 7

   Cook without moving for 4–5 minutes until golden and crispy.

8. 8

   Flip (or turn in portions) and cook the other side until crispy.

9. 9

   Serve hot and enjoy.