Crispy Garlic Parmesan Hashbrowns with Secret Dipping Sauce Step-by-step instructions

Before you start

Before you start, make sure all your ingredients are ready. Boil the potatoes in advance if you want to save time, but they should be cool enough to handle before peeling and grating.

Have a clean kitchen towel or cheesecloth ready for squeezing. Set up your skillet and oil nearby so you can fry the hashbrowns as soon as they're shaped. The dipping sauce can be mixed ahead and stored in the fridge.

Instructions

Prepare the Potato Mixture

1. 1Prepare the Potatoes
   Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for 8-10 minutes, until they are just barely fork-tender but still firm in the center. Drain and let cool until easy to handle. Peel the potatoes once they are cool enough to touch.
   Look for The potatoes should be tender at the edges but still hold their shape.
   Tip Do not over-boil; the potatoes should not be fully cooked through.
2. 2Grate and Squeeze
   Using a box grater or food processor, grate the potatoes into thick shreds. Place the shredded potatoes in a clean kitchen towel or cheesecloth and squeeze firmly to remove as much moisture as possible. This step is crucial for crispiness.
   Look for The potatoes should be dry and clump together when squeezed.
   Tip Squeeze in batches if needed to get the most moisture out.
3. 3Mix the Hashbrown Base
   In a large bowl, combine the shredded potatoes, egg, cornstarch, garlic powder, black pepper, and parmesan cheese. Mix with your hands until everything is well combined and the mixture holds together when pressed.
   Look for The mixture should be cohesive but not wet.
   Tip If the mixture seems too dry, add a tiny splash of water, but avoid making it wet.
4. 4Shape the Patties
   Divide the potato mixture into 4 equal portions. Shape each portion into a round patty about 1/2-inch thick. Press firmly so the patties hold together during frying.
   Look for The patties should be uniform in thickness for even cooking.
   Tip Use your palms to press and shape, ensuring no loose shreds.

At this stage, you should have a bowl of shredded potatoes that are dry and hold together when pressed. The mixture should be well combined with the egg, cornstarch, and seasonings.

The patties should be uniform in thickness and shape. If they seem too wet, squeeze out more moisture. If they don't hold together, add a little more cornstarch.

Fry to Golden Perfection

5. 5Heat the Oil
   Pour the vegetable oil into a large skillet and heat over medium-high heat until shimmering. To test, drop a tiny piece of potato into the oil; it should sizzle immediately.
   Look for The oil should be hot but not smoking.
   Tip If the oil smokes, reduce the heat slightly.
6. 6Fry the Hashbrowns
   Carefully place the patties in the hot oil, leaving space between them. Fry for 3 minutes per side, until deep golden brown and crackling. Use a spatula to flip gently. Cook in batches if needed to avoid overcrowding.
   Look for The edges should be golden and crisp before flipping.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not move the patties too early; let them crisp before flipping.
7. 7Make the Secret Dipping Sauce
   While the hashbrowns fry, whisk together the mayonnaise, ketchup, hot sauce, and garlic powder in a small bowl until smooth and well combined.
   Look for The sauce should be creamy and pinkish-orange in color.
   Tip Adjust the hot sauce to taste.

The oil should be shimmering but not smoking. When you add the patties, they should sizzle immediately. After 3 minutes, the bottom should be deep golden brown and crisp. Flip carefully; the patties should release easily from the pan. The kitchen will smell of garlic and parmesan, and the sizzle will be music to your ears.

Serve and Enjoy

8. 8Drain and Serve
   Transfer the fried hashbrowns to a paper towel-lined plate to drain excess oil. Serve hot with the secret dipping sauce on the side.
   Look for The hashbrowns should be crispy and golden on the outside, fluffy inside.
   Tip Serve immediately for the best crunch.

The hashbrowns should be golden brown, crispy, and crackling. When you cut into one, you should see a fluffy, seasoned interior with no raw egg. The dipping sauce should be smooth and creamy. Serve immediately with the sauce on the side for dipping.

Common mistakes

One common mistake is over-boiling the potatoes, which makes them mushy and difficult to grate. Another is not squeezing out enough moisture, leading to soggy hashbrowns. Be patient when frying; don't flip too early or the patties will fall apart.

Also, avoid overcrowding the skillet, as this lowers the oil temperature and prevents crisping. If the hashbrowns brown too quickly, the oil is too hot; reduce the heat slightly.

How to tell it’s done

The hashbrowns are done when they are deep golden brown on both sides and feel crisp to the touch. The internal temperature of the hashbrowns should reach at least 160°F (71°C) to ensure the egg is fully cooked.

To test, insert an instant-read thermometer into the center of a patty; it should read 160°F (71°C). If you don't have a thermometer, cut into one to check that the center is hot and the egg is set, not raw. The exterior should crackle when you press it with a fork.

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