Garlic Parmesan Hashbrowns: Crispy Skillet Cakes Step-by-step instructions

Before you start

Before you start, fill a large pot with water and bring it to a boil. Set up a baking sheet lined with paper towels for draining the cooked hashbrowns. Have all your ingredients measured and ready: the russet potatoes, egg, cornstarch, garlic powder, black pepper, parmesan, and vegetable oil.

If you're making the spicy mayo, stir together the mayonnaise and hot sauce in a small bowl and set aside. This recipe comes together quickly once you start cooking, so having everything prepped will make the process smooth and enjoyable.

Instructions

Prep and Mix

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 about 10 minutes, until the potatoes are just tender when pierced with a fork but still hold their shape. Drain and let cool until comfortable to handle. Peel the potatoes, then grate them on the large holes of a box grater. Transfer the shredded potatoes to a clean kitchen towel or cheesecloth and squeeze firmly to remove as much liquid as possible.
   Look for The potatoes are tender but not falling apart, and the shredded potatoes are dry and fluffy.
   Tip Squeezing out the liquid is key to crispiness; the drier the shreds, the crunchier the hashbrowns.
2. 2Mix the Hashbrown Batter
   In a large bowl, combine the shredded potatoes, egg, cornstarch, garlic powder, black pepper, and grated parmesan. Mix with your hands or a spatula until everything is evenly coated and the mixture holds together when pressed.
   Look for The mixture is cohesive and slightly sticky, with the parmesan evenly distributed.
   Tip Don't overmix; just until combined. Overworking can make the potatoes gummy.

After parboiling and shredding, the potatoes should be tender but not mushy, and the shredded pieces should be dry and fluffy.

The mixture should hold together when pressed, with the parmesan and seasonings evenly distributed. You'll see the egg and cornstarch creating a cohesive batter that clumps slightly when you squeeze it.

Shape and Heat

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.
   Look for The patties are compact and hold their shape without falling apart.
   Tip Wet your hands slightly to prevent sticking if needed.
4. 4Heat the Oil
   Heat the vegetable oil in a large skillet over medium-high heat until shimmering, about 350°F (175°C). The oil should be about 1/4 inch deep.
   Look for A pinch of potato sizzles immediately when dropped in the oil.
   Tip Use a thermometer for accuracy; if the oil is too hot, the outside will burn before the inside cooks.

The patties should be compact and uniform, about 1/2 inch thick, and hold their shape without falling apart. When the oil is shimmering and a test pinch sizzles immediately, it's ready. The oil should be about 350°F (175°C) for optimal frying.

Fry and Finish

5. 5Fry 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. The internal temperature of the egg should reach 160°F (71°C) to ensure it is fully cooked.
   Look for The edges are lacy and deeply browned, and the patties are crisp to the touch.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Don't crowd the pan; give each patty room to crisp. Adjust heat if browning too quickly.
6. 6Drain and Serve
   Transfer the cooked hashbrowns to a paper towel-lined plate to drain excess oil. Serve immediately with spicy mayo for dipping.
   Look for The hashbrowns are golden, crispy, and steaming hot.
   Tip If making in batches, keep cooked hashbrowns warm in a 200°F (95°C) oven while frying the rest.

The hashbrowns should be deep golden brown on both sides, with a crispy, crackly exterior. The interior should be steaming and fluffy. When you tap them with a spatula, they should sound hollow and crisp. The spicy mayo should be creamy with a kick of heat, ready for dipping.

Common mistakes

One common mistake is not squeezing enough moisture out of the shredded potatoes. If the shreds are still wet, the hashbrowns will steam and turn soggy. Another pitfall is overcrowding the skillet, which lowers the oil temperature and leads to greasy, unevenly cooked patties.

Fry in batches if necessary. Also, be careful not to overmix the batter—overworking the potatoes can make them gummy. Finally, don't skip the parboiling step; it's essential for achieving the right texture.

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 egg should reach 160°F (71°C) to ensure it is fully cooked.

To check, insert an instant-read thermometer into the center of a patty. The texture should be crispy on the outside and fluffy on the inside, with no raw potato taste. If you're unsure, cut one open—the interior should be steaming and fully cooked through.

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