Garlic Parmesan Hashbrowns: Shatteringly Crispy Step-by-step instructions

Before you start

Before you begin, fill a large pot with water and bring it to a boil. Prepare a bowl of ice water for cooling the potatoes if you prefer, though letting them cool slightly on a cutting board works just as well.

Set out a box grater or food processor fit with a shredding disc, and line a plate with paper towels for draining the finished hashbrowns. Have all your ingredients measured and ready—the cooking process moves quickly once you start frying.

Instructions

Parboil and Shred

1. 1Parboil and Shred the Potatoes
   Place the potatoes in a large pot and cover with cold water. Bring to a boil and cook for about 10 minutes, until the potatoes are just tender but still firm in the center. Drain and let cool slightly. Once cool enough to handle, peel the potatoes and grate them into thick shreds using a box grater or food processor.
   Look for The potatoes should be tender on the outside but still hold their shape when pierced with a fork.
   Tip Do not overboil—they should not be fully cooked through, or the hashbrowns will turn mushy.
2. 2Squeeze Out Excess Starch
   Wrap the grated potatoes in a clean cheesecloth or kitchen towel. Squeeze firmly to remove as much liquid and starch as possible. The drier the potatoes, the crispier the hashbrowns.
   Look for The potatoes should feel dry and fluffy, not wet or sticky.
   Tip Squeeze in batches if needed; this step is crucial for achieving a shatteringly crisp exterior.

The potatoes should be tender on the outside but still firm in the center. After shredding, they should look dry and fluffy, not wet or clumpy.

The cheesecloth should have extracted a significant amount of liquid—this is key to achieving a crispy result.

Mix and Shape

3. 3Mix the Hashbrown Batter
   In a large bowl, combine the shredded potatoes with the egg, cornstarch, garlic powder, black pepper, and freshly grated parmesan cheese. Mix well until all the ingredients are evenly distributed and the mixture holds together when pressed.
   Look for The mixture should be cohesive and slightly sticky, with no dry patches.
   Tip Use your hands to mix—it’s easier to ensure everything is well combined.
4. 4Shape the Patties
   Divide the potato mixture into 4 equal portions. Shape each portion into a round, flat patty about 1/2 inch thick. Press firmly to compact the mixture so the patties hold together during frying.
   Look for The patties should be uniform in thickness for even cooking.
   Tip Wet your hands slightly to prevent sticking if needed.

The mixture should be cohesive and hold together when pressed, with the parmesan and seasonings evenly distributed. The patties should be uniform in thickness, about 1/2 inch, and feel compact and sturdy.

Fry and Serve

5. 5Fry the Hashbrowns
   Heat about 1/4 inch of vegetable oil in a heavy skillet over medium-high heat. When the oil shimmers, carefully place the patties in the pan. Fry for 3 minutes per side, until deep golden brown and crispy. Do not overcrowd the pan; cook in batches if necessary.
   Look for The edges will turn golden and the exterior will look crackled and crunchy.
   Safe temperature 160°F (71°C) internal temperature (egg dishes)
   Tip Use a spatula to press down gently on the patties while frying to ensure even browning.
6. 6Drain and Serve
   Transfer the fried hashbrowns to a plate lined with paper towels to drain any excess oil. Serve immediately while hot and crispy, with your favorite dipping sauce if desired.
   Look for The hashbrowns should be deep golden brown and sound crackly when pressed.
   Tip Serve right away to enjoy the full crunch—they soften as they cool.

The hashbrowns should be deep golden brown with a crackled, crunchy surface. They should sizzle gently when placed in the oil and release easily when flipped. The interior should be cooked through and fluffy, with no raw potato texture.

Common mistakes

One common mistake is overboiling the potatoes, which makes them too soft to shred properly and results in mushy hashbrowns. Another is skipping the squeezing step—excess moisture is the enemy of crispiness.

Frying at too low a temperature will cause the patties to absorb oil and become greasy, while too high a temperature can burn the exterior before the inside cooks. Be sure to press the patties firmly so they don't fall apart in the pan.

How to tell it’s done

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

When you press the patty with a spatula, it should feel firm and sound crackly. If you break one open, the interior should be fluffy and steaming, with no raw potato taste. Let them drain on paper towels for a minute before serving to remove excess oil.

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