Crispy Potato Hashbrowns (Print Version)
# Ingredients:
→ Main Ingredients
01 -
2 tablespoons of vegetable oil (like sunflower or canola)
02 -
3 big Russet potatoes
03 -
6 tablespoons of cornstarch
→ Seasonings
04 -
1 teaspoon of granulated sugar
05 -
1 teaspoon of dried beef stock powder
06 -
1 teaspoon of freshly ground black pepper
07 -
1 teaspoon of sea salt
# Instructions:
01 -
Peel your potatoes first and soak them briefly in cold water to stop browning. Then use a box grater and shred those potatoes through the wider slots.
02 -
Move the shredded potatoes into a bowl of cold water. Give them a good stir to clear out the starch. Once the water gets cloudy, dump it out.
03 -
Place your shredded potatoes in a strainer and press down hard to remove as much water as you can. This step is super important for crispy results.
04 -
Warm up some oil in an easy-to-clean skillet on low heat. Cook the potato shreds for about 5-6 minutes. Then strain them and set them aside to cool a little.
05 -
Toss your cooled potatoes in a bowl with salt, sugar, pepper, cornstarch, and beef powder. This mix is the secret crispy trick.
06 -
Grab some parchment paper, lay out 1/4 cup of your potato mixture, then layer on a couple more spoonfuls. Fold over the paper and press it flat into a tidy square. Do the same with the rest of the mix.
07 -
Heat up more oil in your skillet at medium-high heat. Fry your hashbrowns until they're golden on both sides and irresistibly crispy.
# Notes:
01 -
Cooking the potatoes twice gives you the crispiest outcome.
02 -
Getting rid of water from the potatoes is absolutely crucial for crunch.
03 -
That little bit of cornstarch locks in the golden-brown goodness.