Garlic Parmesan Hashbrowns: Crispy, Savory, Easy Step-by-step instructions

Before you start

Before you start, make sure you have a large pot for boiling the potatoes, a box grater or food processor with a grating disc, a clean kitchen towel or cheesecloth, and a large skillet. Fill the pot with water and bring it to a boil while you peel the potatoes.

Have all your ingredients measured and ready: the egg beaten, the Parmesan grated, and the cornstarch, garlic powder, and pepper measured out. This will make the process smooth and efficient.

Instructions

Parcook and Grate

1. 1Prepare the Potatoes
   Place the peeled russet potatoes in a large pot and cover with cold water. Bring to a boil and cook for 5 minutes, until the potatoes are slightly tender but still firm in the center. Drain and let cool just enough to handle. Grate the potatoes using the large holes of a box grater or a food processor with a grating disc.
   Look for The potatoes should be parcooked: they hold their shape but yield slightly when pierced.
   Tip Do not overcook; the potatoes must remain firm so they grate into shreds, not mush.
2. 2Squeeze Out Moisture
   Transfer the grated potatoes to a clean kitchen towel or cheesecloth. Gather the corners and twist firmly to squeeze out as much liquid as possible. This step is crucial for achieving a crispy exterior.
   Look for The potatoes should look dry and fluffy, with no visible water droplets.
   Tip Squeeze in batches if needed; the drier the potatoes, the crispier the hashbrowns.

The potatoes should be parcooked: they are slightly tender on the outside but still firm in the center. After grating, the shreds should be dry and fluffy after squeezing. The mixture should hold together when pressed, with no excess liquid pooling in the bowl.

Mix and Shape

3. 3Mix the Hashbrown Batter
   In a large bowl, combine the squeezed potatoes, beaten egg, cornstarch, garlic powder, black pepper, and freshly grated Parmesan cheese. Mix with your hands or a spatula until everything is evenly distributed and the mixture holds together when pressed.
   Look for The mixture should be cohesive but not wet; it should clump when squeezed.
   Tip If the mixture feels too wet, add an extra tablespoon of cornstarch to help bind.
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 the patties hold together.
   Look for The patties should be uniform in thickness for even cooking.
   Tip Wet your hands slightly to prevent sticking when shaping.

The mixture should be cohesive and slightly sticky, but not wet. When you press a handful together, it should clump and hold its shape. The patties should be uniform in thickness, about 1/2 inch, so they cook evenly.

Fry to Crisp Perfection

5. 5Fry Until Golden
   Heat the vegetable oil in a large skillet over medium-high heat until shimmering. 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. The internal temperature of the egg in the patties should reach 160°F (71°C) to ensure they are cooked through.
   Look for The edges should be lacy and browned, and the patties should release easily from the pan.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Do not overcrowd the pan; fry in batches to maintain oil temperature.
6. 6Drain and Serve
   Transfer the fried hashbrowns to a paper towel-lined plate to drain excess oil. Serve hot, with spicy mayo for dipping if desired.
   Look for The hashbrowns should be crisp on the outside and tender inside.
   Tip Serve immediately for the best crunch; they soften as they cool.

The hashbrowns should be deep golden brown on both sides, with a crisp, crackling exterior. When you tap them with a spatula, they should sound hollow. The interior should be hot and fluffy, and the Parmesan should be melted and slightly browned at the edges.

Common mistakes

One common mistake is not squeezing enough moisture out of the potatoes. If the mixture is too wet, the hashbrowns will steam and become soggy.

Another mistake is overcrowding the pan, which lowers the oil temperature and leads to greasy, unevenly cooked patties.

Also, avoid using pre-shredded Parmesan, as it doesn't melt as well and can make the mixture clumpy. Finally, don't flip the hashbrowns too early; wait until the first side is deeply browned and releases easily.

How to tell it’s done

The hashbrowns are done when they are deep golden brown on both sides and have a crisp, shatter-like texture when bitten. The internal temperature should reach 160°F (71°C) to ensure the egg is fully cooked.

If you're unsure, cut into one patty to check that the center is hot and the potatoes are tender. The exterior should be crunchy, and the interior should be fluffy and steaming.

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