Description
Golden-brown, expertly crisp hash browns loaded with sautéed garlic, sharp parmesan, and a buttery aroma. Perfect for breakfast or a snack, with professional-grade texture from parboiling and a crisper cornstarch-egg binding technique.
Ingredients
4 medium russet potatoes (about 2 cups grated)
4 cloves garlic, minced
1/2 cup grated sharp parmesan cheese
2 tablespoons cornstarch
1 large egg
1/4 teaspoon white pepper
Oil for frying (about 1/4 cup vegetable or canola oil)
Instructions
Wash and parboil potato chunks in salted water until just tender (about 5 minutes). Drain, cool completely, and grate using a box grater
Sauté minced garlic in unsalted butter until softened, then mix with cooled grated potatoes
In a bowl, combine parmesan, cornstarch, and white pepper. Add garlic-potato mixture and egg; mix until well combined
Form into 8 uniform patties, pressing firmly. Chill for 30 minutes in freezer
Heat oil in a skillet to 350°F. Fry patties 3-4 minutes per side until golden and crispy. Drain on paper towels
Notes
Use russet potatoes for optimal starch content
Chilling patties is essential for structural integrity
Store leftovers in airtight containers (up to 4 days) or freeze uncooked patties for 3 months
- Prep Time: 30
- Cook Time: 15
- Category: Healthy Quick Meals | Easy Clean Eating Recipes
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 hash brown
- Calories: 210
- Sugar: 0g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 6g
- Carbohydrates: 22g
- Fiber: 2g
- Protein: 6g
- Cholesterol: 45mg