Description
Garlic Parmesan Hash Browns feature crispy, golden-brown shredded potatoes seasoned with garlic powder, paprika, and plenty of freshly grated Parmesan cheese. These homemade hash browns are perfect for breakfast, brunch, or as a savory side dish that pairs beautifully with any meal.
Ingredients
Scale
- 2 large russet potatoes, starchy variety works best for crispiness
- 2-3 tablespoons corn flour, helps bind and create extra crispness
- Salt, to taste
- Black pepper, to taste
- Garlic powder, to taste, adds savory depth
- Paprika, to taste, for color and mild flavor
- 1/2 cup grated Parmesan cheese, freshly grated for best results
- Oil, for greasing and frying, vegetable or canola oil recommended
- Extra grated Parmesan, for topping
- 1/2 cup mayonnaise, creamy base for the sauce
- 2 tablespoons ketchup, adds tanginess
- Cayenne pepper, to taste, for a spicy kick
- Worcestershire sauce, 1 teaspoon, umami boost
Instructions
- Parboil the potatoes: Peel the potatoes and cut them in half, then add them to a pot of water and parboil until slightly tender but still firm, about 8-10 minutes.
- Cool completely: Remove from the water and let them cool completely at room temperature, which is important for proper texture when you grate them.
- Grate the potatoes: Once cooled, grate the potatoes using a box grater or food processor, creating shreds that will hold together when fried.
- Combine dry ingredients: Transfer the grated potatoes to a bowl and add corn flour, salt, black pepper, garlic powder, paprika, and grated Parmesan cheese.
- Mix thoroughly: Stir until all ingredients are well combined and the cheese is evenly distributed throughout the potato mixture.
- Shape the hash browns: Lightly grease your hands with oil, then take a portion of the potato mixture and shape it into an oval hash brown about 3 inches long.
- Chill in freezer: Place the shaped hash browns on a parchment-lined baking sheet and freeze for 30 minutes to firm up and hold their shape during frying.
- Heat the oil: Heat oil in a large skillet over medium-high heat until it reaches about 350 degrees Fahrenheit, or until a small piece of potato sizzles immediately when added.
- Fry until golden: Carefully place the hash browns in the hot oil, working in batches to avoid overcrowding, and fry until golden brown and crispy on both sides, about 4-5 minutes per side.
- Drain and top: Transfer the cooked hash browns to a paper towel-lined plate to drain excess oil, and while still hot, top with freshly grated Parmesan cheese.
- Combine sauce ingredients: Add mayonnaise, ketchup, cayenne pepper, black pepper, garlic powder, and Worcestershire sauce to a small bowl.
- Mix until smooth: Stir until the sauce is smooth and creamy, about 1-2 minutes, then taste and adjust seasonings as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes