Garlic Parmesan Hash Browns

Pasos8

1. 1

   Paso 1. Boil the potatoes

   8 min

   Peel the potatoes, add them to a pot of cold salted water and boil for about 8 minutes, until partially cooked and still firm in the center.

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2. 2

   Paso 2. Cool and grate potatoes

   Drain the potatoes very well and let them cool until easy to handle. Pat the surface dry with paper towel, then grate them using the large holes of a box grater.

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3. 3

   Paso 3. Mix the hash brown base

   In a large bowl, combine the grated potatoes, cornstarch, Parmesan, cheddar, garlic powder, onion powder, paprika, black pepper and salt, and mix gently until evenly combined.

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4. 4

   Paso 4. Shape the hash browns

   Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture.

5. 5

   Paso 5. Fry the hash browns

   7 min

   Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, until deeply golden and crispy.

   Deep frying is optional.

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6. 6

   Paso 6. Drain the hash browns

   Transfer the hash browns to a wire rack or a paper towel-lined plate to let excess oil drain.

7. 7

   Paso 7. Make the garlic sauce

   15 min

   In a small bowl, combine the mayonnaise, freshly grated garlic, garlic powder, lemon juice, paprika, black pepper and salt. Mix until smooth and creamy, then refrigerate for 15–20 minutes before serving.

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8. 8

   Paso 8. Garnish and serve

   Garnish the hot hash browns with freshly grated Parmesan cheese and chopped parsley, and serve alongside the chilled sauce.

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