Crispy Potato Hashbrowns (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 tbsp cornstarch
02 -
3 big Russet potatoes
03 -
2 tbsp oil (use sunflower or rapeseed)
→ Seasonings
04 -
1 tsp ground black pepper
05 -
1 tsp fine sea salt
06 -
1 tsp beef stock powder, dried
07 -
1 tsp sugar
# Instructions:
01 -
Peel those potatoes and let them soak in cold water to keep 'em from darkening. Then shred them up using the big holes on a box grater.
02 -
Rinse your shredded spuds in cold water, stirring to release the starch. When the water gets cloudy, drain it all out.
03 -
Move the potatoes to a strainer and press hard to push out as much moisture as possible. Less water means crispier results!
04 -
On low heat, warm some oil in your nonstick pan and cook the potatoes for 5-6 minutes. Take them out to cool after straining.
05 -
Mix your cooled potato shreds in a bowl with cornstarch, dried beef stock powder, salt, and pepper for that crispy coating.
06 -
Put a quarter cup of mix on parchment, scoop a bit more on top, and fold the paper to flatten it into a neat rectangle. Repeat till you're out of mix.
07 -
Add oil to your pan and heat it on medium-high. Fry the potato patties 'til they turn perfectly golden on all sides.
# Notes:
01 -
Cooking twice makes the hashbrowns super crispy.
02 -
Getting rid of the extra water is key for a crunchy result.
03 -
Cornstarch is the magic trick that gives it a crispy surface.