Crispy Garlic Parmesan Hashbrowns for Breakfast Step-by-step instructions

Before you start

Before you start, clear your workspace and gather all the ingredients. You’ll need a large pot for boiling, a box grater or food processor, a clean kitchen towel or cheesecloth, a large mixing bowl, and a heavy skillet.

If you plan to serve the hashbrowns with spicy mayo, mix that up now so it’s ready when the hashbrowns come out of the pan. Set a plate lined with paper towels nearby for draining.

Instructions

Prepare the Potatoes

1. 1Par-boil 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 minutes, until the potatoes are just tender but still hold their shape. Drain and let cool until easy to handle.
   Look for The potatoes should be fork-tender but not falling apart.
   Tip Par-boiling creates the fluffy interior while keeping the shreds intact.
2. 2Shred and squeeze
   Once the potatoes are cool enough to handle, peel them and grate them on the large holes of a box grater or use a food processor with the shredding disc. Place the shredded potatoes in a cheesecloth or clean kitchen towel and squeeze out as much moisture as possible.
   Look for The potatoes should feel dry and almost fluffy after squeezing.
   Tip Removing excess moisture is key to achieving a crispy crust.
3. 3Mix the batter
   In a large bowl, combine the shredded potatoes with the egg, cornstarch, garlic powder, black pepper, and freshly grated parmesan cheese. Mix until everything is evenly coated.
   Look for The mixture should hold together when pressed.
   Tip The egg binds the shreds, while cornstarch and parmesan add crispiness.

At the end of this phase, the potatoes are par-boiled, shredded, and thoroughly dried. The mixture should hold together when pressed between your fingers.

The shreds should be fluffy, not clumpy, and the bowl should be free of excess liquid. The parmesan, garlic powder, and pepper should be evenly distributed throughout the potato mixture.

Shape and Fry

4. 4Shape the patties
   Divide the potato mixture into 4 equal portions. Shape each portion into a round patty about 1/2 inch thick, pressing firmly so they hold together.
   Look for The patties should be compact and uniform.
   Tip Pressing firmly helps prevent them from falling apart in the oil.
5. 5Heat the oil
   Pour the vegetable oil into a large heavy skillet, enough to coat the bottom with about 1/4 inch of oil. Heat over medium-high until the oil shimmers and a small piece of potato sizzles immediately when added.
   Look for The oil should be hot but not smoking.
   Tip Test with a tiny pinch of potato; if it sizzles vigorously, the oil is ready.
6. 6Fry the hashbrowns
   Carefully place the patties in the hot oil, working in batches if needed. Fry for 3 minutes per side, until deep golden brown and crispy. Use a spatula to flip gently.
   Look for The edges should be deep golden and the crust should look crackly.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pan; give each patty room to crisp.

The patties are formed and sizzling in the hot oil. The kitchen should smell of garlic and toasted parmesan. The edges of the patties are turning deep golden, and the crust is visibly crackly. The oil is bubbling steadily around each patty, and the hashbrowns are firm enough to flip without breaking.

Drain and Serve

7. 7Drain and serve
   Transfer the cooked hashbrowns to a plate lined with paper towels to drain any excess oil. Serve hot, with spicy mayo for dipping if desired.
   Look for The hashbrowns should be crisp and golden on the outside, fluffy inside.
   Tip Draining on paper towels keeps them crunchy.

The hashbrowns are resting on paper towels, releasing any excess oil. They are deeply golden, with a craggy, crispy exterior that crackles when you press it. The interior is steamy and fluffy. They’re ready to be served immediately, while still hot and crisp.

Common mistakes

One common mistake is not squeezing the shredded potatoes dry enough. Excess moisture creates steam in the hot oil, which prevents the crust from forming and results in soggy, greasy hashbrowns.

Another pitfall is overcrowding the pan—if you add too many patties at once, the oil temperature drops and the hashbrowns will absorb oil instead of crisping. Finally, flipping too early can cause the patties to break apart. Wait until the first side is deeply golden before attempting to flip.

How to tell it’s done

The hashbrowns are done when they are deep golden brown on both sides and the exterior feels crisp and crackly when tapped. The internal temperature of the egg in the patties 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; it should register at least 160°F (71°C). The potatoes should be fully tender inside, with no raw or crunchy bits.

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