Description
Crispy Garlic Parmesan Hash Browns are golden-fried potato patties bursting with savory garlic, sharp Parmesan cheese, and aromatic herbs, with a fluffy interior and shatteringly crispy exterior. These homemade hash browns are perfect for breakfast, brunch, appetizers, or any meal where you want to impress with minimal effort.
Ingredients
Scale
- 3 medium potatoes (600 g), peeled and cut into chunks
- 1 egg, beaten
- 2 tablespoons cornstarch, helps bind and crisp the exterior
- 2 cloves garlic, minced
- 40 g Parmesan cheese, finely grated, freshly grated for best results
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- Neutral oil, for frying, such as vegetable or canola oil
Instructions
- Boil the Potatoes: Peel the potatoes, cut them into large chunks, and place them in a pot of salted water. Boil for about 8 minutes, until slightly tender but still firm. This partial cooking creates the fluffy interior you want.
- Cool Completely: Drain the potatoes well and spread them on a clean kitchen towel to cool completely. This step is essential; warm potatoes will be too soft to grate properly.
- Grate the Potatoes: Using the coarse side of a box grater, grate the cooled potatoes directly into a large mixing bowl. The coarse grate creates the ideal texture for crispy hash browns.
- Combine Ingredients: Add the beaten egg, cornstarch, minced garlic, finely grated Parmesan, fresh parsley, paprika, garlic powder, onion powder, salt, and black pepper to the grated potatoes. Mix gently with a wooden spoon or your hands until everything is evenly combined, being careful not to overwork the mixture.
- Shape the Hash Browns: Using your hands or an ice cream scoop, shape the mixture into 8 uniform oval patties, each about 3 inches long. Place them on a parchment-lined baking tray with a little space between each one.
- Freeze for 1 Hour: Place the shaped hash browns in the freezer for at least 1 hour. This firms them up considerably, making them much easier to handle during frying and helping them maintain their shape in the hot oil.
- Heat the Oil: Pour about 1 to 2 cm (approximately 1/2 inch) of neutral oil into a large skillet and heat it over medium heat until it reaches 170 to 175°C (340 to 350°F). Test the temperature with a cooking thermometer or drop a small piece of potato into the oil; it should sizzle immediately and turn golden in about 1 minute.
- Fry the Hash Browns: Carefully place the frozen hash browns into the hot oil, working in batches to avoid overcrowding. Fry for 3 to 4 minutes on the first side, until deeply golden and crispy.
- Flip and Finish: Using tongs or a spatula, gently flip each hash brown and fry for another 3 to 4 minutes on the second side, until equally golden and crispy all over.
- Drain and Serve: Transfer the cooked hash browns to a paper towel-lined plate to drain excess oil. Serve warm and crispy for the best experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes