McDonald's accidentally created the hash brown patty in 1973 when their fryer broke and they pressed loose potatoes together.
HashBrown with Parmesan
Get ready to savor golden-brown hashbrowns that are perfectly crispy on the outside and fluffy on the inside! Made from hearty russet potatoes and a delightful sprinkle of parmesan cheese, these treats are a breakfast game-changer. With just a few simple steps, you’ll have a mouthwatering dish that’s sure to impress family or friends any time of day!
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 4–5 russet potatoes
🥛Dairy & Eggs(2)
- One egg
- Parmesan
🫙Pantry Staples(1)
- 2 tbsp Cornstarch (30 ml)
🧂Spices & Seasonings(1)
- Seasoning : Onion, Garlic Powder, Paprika, Black pepper, Salt, and Mix herbs
👨🍳 Instructions
- 1
Peel the potatoes and cut them in half. Boil in salted water for 5 minutes only (they should be slightly tender, not fully cooked).
- 2
Drain immediately and let them cool completely. This step is important.
- 3
Grate the potatoes using a box grater.
- 4
Place the grated potatoes in a clean kitchen towel and squeeze very well until completely dry (no water at all).
- 5
Put the dry grated potatoes into a bowl. Add the egg, cornstarch, seasoning and parmesan. Mix gently.
- 6
Form thin oval shapes. Lay them flat on a sheet lined with parchment paper and freeze them for 15 to 20 minutes until they're firm. Heat oil in a pan over medium heat.
- 7
Cook without moving for 4–5 minutes until golden and crispy.
- 8
Flip (or turn in portions) and cook the other side until crispy.
- 9
Serve hot and enjoy.
💡 Pro Tips
- ✓Boil potatoes for exactly 5 minutes at a rolling boil to partially gelatinize surface starches while keeping centers firm, creating the ideal texture contrast for crispy exteriors and fluffy interiors.timing5 minutes
- ✓Squeeze grated potatoes in a kitchen towel until you extract at least 60-70% of their moisture content - excess water creates steam that prevents proper browning and crispiness.technique60-70% moisture removal
- ✓Freeze formed hash browns for 15-20 minutes to firm up the starch-egg-cornstarch matrix, preventing them from falling apart when they hit the hot oil.timing15-20 minutes
- ✓Use cornstarch at roughly 1-2 tablespoons per 2 large potatoes because it absorbs residual moisture and creates a crispier crust than flour due to its higher gelatinization temperature.ingredient1-2 tablespoons per 2 potatoes
- ✓Cook undisturbed for 4-5 minutes to allow the Maillard reaction to develop at 285-320°F oil temperature, creating the golden-brown crust that locks in the structure.technique285-320°F, 4-5 minutes
Share this recipe
Prep
15
min
Cook
30
min
Serves
4
people
Level
beginner
Share this recipe
McDonald's accidentally created the hash brown patty in 1973 when their fryer broke and they pressed loose potatoes together.
HashBrown with Parmesan
Get ready to savor golden-brown hashbrowns that are perfectly crispy on the outside and fluffy on the inside! Made from hearty russet potatoes and a delightful sprinkle of parmesan cheese, these treats are a breakfast game-changer. With just a few simple steps, you’ll have a mouthwatering dish that’s sure to impress family or friends any time of day!
📝 Ingredients
Serves 4🥬Fresh Produce(1)
- 4–5 russet potatoes
🥛Dairy & Eggs(2)
- One egg
- Parmesan
🫙Pantry Staples(1)
- 2 tbsp Cornstarch (30 ml)
🧂Spices & Seasonings(1)
- Seasoning : Onion, Garlic Powder, Paprika, Black pepper, Salt, and Mix herbs
👨🍳 Instructions
- 1
Peel the potatoes and cut them in half. Boil in salted water for 5 minutes only (they should be slightly tender, not fully cooked).
- 2
Drain immediately and let them cool completely. This step is important.
- 3
Grate the potatoes using a box grater.
- 4
Place the grated potatoes in a clean kitchen towel and squeeze very well until completely dry (no water at all).
- 5
Put the dry grated potatoes into a bowl. Add the egg, cornstarch, seasoning and parmesan. Mix gently.
- 6
Form thin oval shapes. Lay them flat on a sheet lined with parchment paper and freeze them for 15 to 20 minutes until they're firm. Heat oil in a pan over medium heat.
- 7
Cook without moving for 4–5 minutes until golden and crispy.
- 8
Flip (or turn in portions) and cook the other side until crispy.
- 9
Serve hot and enjoy.
💡 Pro Tips
- ✓Boil potatoes for exactly 5 minutes at a rolling boil to partially gelatinize surface starches while keeping centers firm, creating the ideal texture contrast for crispy exteriors and fluffy interiors.timing5 minutes
- ✓Squeeze grated potatoes in a kitchen towel until you extract at least 60-70% of their moisture content - excess water creates steam that prevents proper browning and crispiness.technique60-70% moisture removal
- ✓Freeze formed hash browns for 15-20 minutes to firm up the starch-egg-cornstarch matrix, preventing them from falling apart when they hit the hot oil.timing15-20 minutes
- ✓Use cornstarch at roughly 1-2 tablespoons per 2 large potatoes because it absorbs residual moisture and creates a crispier crust than flour due to its higher gelatinization temperature.ingredient1-2 tablespoons per 2 potatoes
- ✓Cook undisturbed for 4-5 minutes to allow the Maillard reaction to develop at 285-320°F oil temperature, creating the golden-brown crust that locks in the structure.technique285-320°F, 4-5 minutes