A delicious recipe for crispy hash browns made with large russet potatoes, egg, and various seasonings. The potatoes are grated and mixed with cornstarch, garlic powder, and paprika before being shallow-fried to golden perfection.
1: Peel and wash the potatoes, then partially boil them in salt water for 10 minutes.
2: Once cooled, finely grate the potatoes using a shredder.
3: Pat dry the shredded potatoes to remove excess moisture.
4: In a bowl, combine the grated potatoes, egg, cornstarch, salt, pepper, garlic powder, and paprika. Mix well.
5: Shape the mixture into oval-shaped hash browns.
6: Place the hash browns on a lined sheet and freeze for at least 1 hour.
7: Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
8: Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
9: Serve hot and enjoy!
