Crispy Garlic Parmesan Hashbrowns Step-by-step instructions

Before you start

Gather all your ingredients and equipment. Fill a large pot with water and add the potatoes. Set a box grater and a piece of cheesecloth or a clean kitchen towel nearby. Have your mixing bowl and skillet ready.

If you're making the spicy mayo, whisk together mayonnaise and your favorite hot sauce to taste. Make sure you have paper towels on hand for draining the cooked hashbrowns.

Instructions

Prep the Potatoes

1. 1Parboil and Shred the Potatoes
   Place the potatoes in a large pot and cover with cold water. Bring to a boil over high heat, then reduce to a simmer and cook for 10 to 12 minutes, until the potatoes are just tender but still hold their shape. Drain and let cool until easy to handle, about 10 minutes. Peel the potatoes, then grate them on the large holes of a box grater into a clean kitchen towel or cheesecloth. Squeeze firmly to remove as much liquid as possible.
   Look for Potatoes are fork-tender but not falling apart; shreds are dry and fluffy.
   Tip Cooling the potatoes before grating prevents them from turning to paste.
2. 2Mix the Hashbrown Batter
   Transfer the shredded potatoes to a large bowl. Add the egg, cornstarch, garlic powder, black pepper, and grated parmesan. Use your hands or a spatula to mix until everything is evenly combined and the mixture holds together when pressed.
   Look for The mixture is cohesive and slightly sticky; no dry patches remain.
   Tip Do not overmix—you want the shreds to stay distinct for maximum crispness.
3. 3Shape the Patties
   Divide the potato mixture into 4 equal portions. Using your hands, shape each portion into a round patty about 1/2 inch thick. Press firmly so the patties hold together. Set them on a plate lined with parchment paper.
   Look for Patties are uniform in thickness and hold their shape without cracking.
   Tip If the mixture feels too wet, squeeze out more liquid from the potatoes.

At the end of this phase, you should have a bowl of dry, fluffy shredded potatoes mixed with the egg, cornstarch, garlic powder, and parmesan.

The mixture should hold together when pressed into a patty. If it feels too wet, squeeze out more liquid. The patties should be uniform in size and thickness, about 1/2 inch thick.

Fry the Hashbrowns

4. 4Heat the Oil
   Pour the vegetable oil into a large skillet, enough to coat the bottom with about 1/4 inch of oil. Heat over medium-high heat until the oil shimmers and a small piece of potato sizzles immediately when dropped in.
   Look for Oil is shimmering but not smoking; a test piece sizzles vigorously.
   Tip Use a thermometer if you have one—350°F (175°C) is ideal.
5. 5Fry the Hashbrowns
   Carefully place the patties into the hot oil, working in batches if needed to avoid crowding. Fry for 3 minutes per side, until deep golden brown and crispy. Use a spatula to flip them gently. The interior should be cooked through and fluffy.
   Look for Patties are deep golden brown and sizzle loudly; they release easily from the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not move the patties too soon—let the crust form before flipping.

The oil should be shimmering but not smoking. When you add the patties, they should sizzle immediately. Fry for 3 minutes per side, until deep golden brown and crispy. The kitchen will smell of garlic and parmesan. The hashbrowns should be firm to the touch and release easily from the pan.

Serve and Enjoy

6. 6Drain and Serve
   Transfer the fried hashbrowns to a plate lined with paper towels to drain any excess oil. Serve immediately with spicy mayo for dipping.
   Look for Hashbrowns are crisp and golden; the interior is steaming and fluffy.
   Tip Serve right away to keep the exterior shatteringly crisp.

After draining on paper towels, the hashbrowns should be crisp and golden. The interior should be steaming and fluffy. Serve immediately with spicy mayo for dipping. The contrast between the crunchy crust and the soft center is what makes these hashbrowns so special.

Common mistakes

One common mistake is not squeezing enough liquid out of the potatoes. This leads to soggy hashbrowns that steam instead of fry. Another is overcrowding the pan, which lowers the oil temperature and prevents browning.

Make sure to use a large enough skillet and fry in batches if needed. Also, resist the urge to flip the hashbrowns too early—wait until the crust is deeply golden and the patty releases easily from the pan.

How to tell it’s done

The hashbrowns are done when they are deep golden brown on both sides and the interior is cooked through. The internal temperature of the egg in the mixture should reach 160°F (71°C) to ensure food safety.

If you're unsure, insert an instant-read thermometer into the center of a patty. The exterior should be shatteringly crisp, and the inside should be fluffy and steamy. Serve immediately for the best texture.

• Egg dishes: 160°F (71°C) in the thickest part