Crispy Parmesan Hash Browns
These homemade hash browns are golden and crispy on the outside, tender and flavorful on the inside—perfect for a cozy breakfast or a tasty snack anytime!
Ingredients
- 500 g russet potatoes shredded
- 3 tbsp cornstarch
- 5 tbsp parmesan
- 1 egg
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp paprika
- ½ pepper
- 1 tsp salt
- Oil for frying
Instructions
- Prep Potatoes: Peel, wash, and place potatoes in a pot of salted water. Bring to a boil and cook for 5–7 minutes until slightly tender but still firm. Drain and cool completely.
- Grate Potatoes: Finely grate the cooled potatoes using a shredder.
- Mix Ingredients: In a bowl, combine grated potatoes, egg, cornstarch, salt, black pepper, garlic powder, onion powder, chili flakes, and grated Parmesan. Mix gently until the mixture holds together when pressed.
- Shape Hash Browns: Form the mixture into oval hash browns and place on a parchment-lined tray. Freeze for at least 50 minutes to firm up.
- Heat Oil: Add a thin layer of oil to a pan over medium-high heat and heat until hot, then reduce to medium.
- Fry Hash Browns: Fry the hash browns undisturbed for about 4 minutes per side, until golden brown and crispy.
- Serve: Serve immediately while hot with a crunchy exterior and soft, cheesy interior.
Nutrition
Calories: 199kcalCarbohydrates: 39gProtein: 9gFat: 4gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 1gTrans Fat: 0.01gCholesterol: 60mgSodium: 942mgPotassium: 766mgFiber: 4gSugar: 2gVitamin A: 477IUVitamin C: 33mgCalcium: 133mgIron: 2mg
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