After testing over 100 potato recipes, this method cracks the code to the crispiest, golden-est and tastiest hashbrowns. These hashbrowns feature a crispy exterior and tender interior, infused with garlic, onion, paprika, and two types of cheese.
1. Wash & peel potatoes. Add to a pot of cold water with 2 tbsp salt. Bring to a boil and cook 10–12 mins until tender outside but still firm in the center. Don’t fully cook them! 2. Drain & cool. Coarsely grate using the large holes of a box grater, then gently squeeze out excess moisture with a clean towel or paper towels. Water is your enemy here!! 3. Combine grated potatoes with cornstarch, seasonings, & the cheese. Mix until evenly combined. 4. Using your hands, firmly shape into thick oval patties, pressing tightly so they hold together. 5. Key step: Place on a parchment-lined sheet pan or plate & freeze for at least 45 mins, or until firm. This helps prevent them from falling apart while frying! 6. Heat neutral oil to 350°F (175°C) in a deep skillet or pot. Fry in batches for 3–4 mins per side until golden & crispy. Adjust heat as needed to maintain 350°F because the oil temperature drops when adding potatoes. 7. Serve hot with your favorite dipping sauce… I choose to simply mix mayo, ketchup & sriracha until smooth.
