Homemade Crispy Hashbrowns (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 tablespoons cornstarch
02 -
2 tablespoons vegetable oil (like sunflower or rapeseed)
03 -
3 large Russet potatoes
→ Seasonings
04 -
1 teaspoon sugar
05 -
1 teaspoon freshly cracked black pepper
06 -
1 teaspoon dry beef stock powder
07 -
1 teaspoon flaky sea salt
# Instructions:
01 -
Peel the potatoes first, then toss them into some cold water to stop them from turning brown. Use a box grater to shred them through the big holes.
02 -
Place the grated potatoes into cold water and swirl them around to remove extra starch. Drain the water when it turns milky.
03 -
Push the shredded potatoes firmly in a strainer to release as much liquid as you can. This step is super important for crispiness.
04 -
Warm a nonstick pan with oil over low heat, cook the potato mixture for about 5-6 minutes, then strain and let it cool down slightly.
05 -
Mix the cooled potatoes in a bowl with cornstarch, sea salt, pepper, and beef stock powder to coat them evenly.
06 -
Grab a bit of the mixture (about 1/4 cup) and place it on parchment paper. Add a couple more spoonfuls on top, then fold the paper and press it into a neat rectangle. Repeat for all the mixture.
07 -
Heat up your skillet again over medium-high heat. Add oil and cook the patties until they're golden and crispy all around.
# Notes:
01 -
Cooking the potatoes twice gives them an extra crunch.
02 -
Getting rid of as much liquid as possible is a must for crispy results.
03 -
Cornstarch works magic for a golden, crunchy outside.