Description
Crispy Parmesan Hash Browns are golden, hand-shaped patties bursting with cheesy flavor, garlic, and fresh herbs. A perfect breakfast side or dinner accompaniment that combines a fluffy interior with a shatteringly crisp exterior.
These hash browns are ideal for busy mornings, brunch entertaining, or any meal that deserves a special homemade side dish.
Ingredients
Scale
- 3 medium potatoes (600 g), peeled and cut into chunks
- 1 egg, beaten
- 2 tablespoons cornstarch, helps bind and adds crispiness
- 2 cloves garlic, minced
- 40 g Parmesan cheese, finely grated for best flavor
- 2 tablespoons fresh parsley, finely chopped
- 1 teaspoon paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- Neutral oil, for frying (vegetable, canola, or peanut oil)
Instructions
- Boil the Potatoes: Peel the potatoes and cut them into large chunks. Place them in a pot of salted water and bring to a boil over high heat. Boil for about 8 minutes, until slightly tender but still firm. Drain well in a colander and let them cool completely before grating.
- Cool Completely: This step is crucial because cold potatoes are much easier to grate and hold their shape better. Spread the cooled potatoes on a clean kitchen towel if needed to remove any excess moisture.
- Grate the Potatoes: Using the coarse side of a box grater, grate the cooled potatoes into a large bowl. The texture should resemble shredded hash browns rather than mashed potatoes.
- Combine Ingredients: To the grated potatoes, add the beaten egg, cornstarch, minced garlic, finely grated Parmesan, fresh parsley, paprika, garlic powder, onion powder, salt, and black pepper. Mix gently with your hands until everything is evenly combined without overworking the mixture.
- Shape the Hash Browns: With lightly oiled hands, shape the mixture into 8 oval patties about 3 inches long and 2 inches wide. Try to pack them firmly so they hold together during frying.
- Freeze Before Frying: Arrange the shaped hash browns on a parchment-lined tray and freeze for at least 1 hour. Freezing helps them firm up and maintain their shape while frying, resulting in a crispy exterior and tender interior.
- Heat the Oil: Pour about 1 to 2 centimeters (1/2 inch) of neutral oil into a large skillet and heat over medium heat until it reaches 170 to 175 degrees Celsius (340 to 350 degrees Fahrenheit). Use a kitchen thermometer for accuracy, or test with a small piece of potato to ensure it sizzles immediately.
- Fry the First Side: Carefully place the frozen hash browns into the hot oil, working in batches if needed to avoid crowding. Fry for 3 to 4 minutes on the first side until deeply golden brown and crispy.
- Fry the Second Side: Gently flip each hash brown with a spatula or tongs and fry the other side for another 3 to 4 minutes until equally golden and crispy.
- Drain and Serve: Transfer the finished hash browns to a paper towel-lined plate to remove excess oil. Serve immediately while they're still hot and crispy.
- Prep Time: 20 minutes
- Cook Time: 25 minutes