Hash Browns
Crispy on the outside and fluffy on the inside, these homemade hash browns are a perfect copycat of the fast-food classic. A simple recipe for a delicious breakfast or snack.
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Crispy on the outside and fluffy on the inside, these homemade hash browns are a perfect copycat of the fast-food classic. A simple recipe for a delicious breakfast or snack.
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Wash and peel the russet potatoes.
Cut the potatoes into thirds and par-boil them for about 10 minutes.
Remove the potatoes from the water and let them cool completely.
Once cooled, grate the potatoes into a large bowl.
Add the egg and cornstarch to the grated potatoes.
Mix with your hands until everything is well combined.
On a parchment-lined surface, form the mixture into oval hash brown patties.
Place the formed hash browns in the freezer for about 45 minutes to firm up.
Heat vegetable oil in a skillet over medium-high heat. Fry the hash browns until golden brown and crispy on both sides.
Remove from the oil and drain on a wire rack or paper towels.
Season with salt, if desired, and serve immediately with ketchup.
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