Homemade Crispy Hashbrowns (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons sunflower or rapeseed oil
02 -
6 tablespoons starch made from corn
03 -
3 big Russet potatoes
→ Seasonings
04 -
1 teaspoon dry beef stock powder
05 -
1 teaspoon of fine sea salt
06 -
1 teaspoon granulated sugar
07 -
1 teaspoon coarse black pepper
# Instructions:
01 -
Take off the potato skins and soak them in cold water right after. It keeps them from going brown. Once done, shred them using the large holes on a grater.
02 -
Place the shredded potatoes in a bowl, cover with cold water, and stir around to loosen the starch. Tip out the water once it gets milky.
03 -
Put your grated potatoes into a sieve. Push down hard to remove as much water as you can—this step is a game-changer for crispiness!
04 -
Heat up a nonstick pan with oil on a low flame. Cook the potatoes for 5-6 minutes, then strain them out and let them cool slightly.
05 -
In a mixing bowl, combine the cooled hashbrown base with sugar, salt, stock powder, cornstarch, and pepper for a flavorful and crisp blend.
06 -
Lay about a quarter cup of the potato mixture onto parchment paper, then add more on top. Fold the paper over and shape it into a rectangular patty. Keep shaping until all your mix is used up.
07 -
Crank the heat up to medium-high with a re-oiled skillet. Fry each patty until both sides are golden and crunchy.
# Notes:
01 -
Cooking twice is key to making hashbrowns super crispy.
02 -
Skipping the water-removing step will make the patties soggy, so don't!
03 -
Cornstarch is the magic ingredient for that crunchy golden layer.