Crispy cheesy hashbrowns

Étapes11

1. 1

   Étape 1. Boil the potatoes

   8 min

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

   pomme de terresel
2. 2

   Étape 2. Drain and cool potatoes

   Drain the potatoes very well and let them cool until easy to handle.

   pomme de terre
3. 3

   Étape 3. Grate the potatoes

   Grate the potatoes using the large holes of a box grater.

   pomme de terre
4. 4

   Étape 4. Dry the potatoes

   Spread the grated potatoes out for a few minutes to let excess steam escape. If they feel particularly wet, gently squeeze out any excess moisture.

   pomme de terre
5. 5

   Étape 5. Mix the dough

   Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper and salt. Gently mix until everything is evenly combined.

   pomme de terrefécule de maïsselpoivre noir1 c.à.c. de 1.5 c.à.c.ail en poudre1.5 c.à.c. de 2.5 c.à.c.
6. 6

   Étape 6. Shape the patties

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

7. 7

   Étape 7. Heat the oil

   Heat about 1 inch of oil in a skillet over medium heat to 360°F.

   huile végétale
8. 8

   Étape 8. Fry the hash browns

   3m 30s

   Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy.

   pomme de terre
9. 9

   Étape 9. Drain on rack

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

10. 10

    Étape 10. Mix the sauce

    Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice until smooth and creamy.

    Pickle juice can be used in place of the lemon juice.

    sauce piquantepaprika fuméjus de citronselpoivre noir0.5 c.à.c. de 1.5 c.à.c.ail en poudre1 c.à.c. de 2.5 c.à.c.
11. 11

    Étape 11. Serve hot with dip

    Serve the hash browns hot and crispy with the dipping sauce.