Crispy cheesy hashbrowns

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1. Peel the potatoes. Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture.

2. Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined.

3. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture.

4. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy.

5. Transfer to a wire rack or paper towel-lined plate and let the excess oil drain.

6. For the sauce: Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy.

7. Serve the hash browns hot and crispy with the dipping sauce.

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