Crispy Homemade Potato Hashbrowns (Print Version)
# Ingredients:
→ Main Ingredients
01 -
3 large Russet potatoes
02 -
6 tablespoons cornstarch
03 -
2 tablespoons vegetable oil (sunflower or rapeseed)
→ Seasonings
04 -
1 teaspoon sea salt
05 -
1 teaspoon freshly ground black pepper
06 -
1 teaspoon sugar
07 -
1 teaspoon dry beef stock powder
# Instructions:
01 -
Start by peeling your potatoes and giving them a quick soak in cold water to prevent browning. Then grab your box grater and shred those spuds through the large holes.
02 -
Give your grated potatoes a good wash in cold water, stirring them around to release the starch. Once the water turns cloudy, drain it off.
03 -
Transfer your shredded potatoes to a strainer and press firmly to get out as much liquid as possible - this is key for crispy results!
04 -
Heat your nonstick skillet over low heat with oil, cook those potatoes for 5-6 minutes, then strain and let them cool a bit.
05 -
In a bowl, combine your cooled potatoes with salt, pepper, beef stock powder, and that crucial cornstarch that'll help create a crispy exterior.
06 -
Using parchment paper as your helper, place 1/4 cup of the mixture down, top with a couple more spoonfuls, then fold the paper over to press it into a nice rectangle shape. Repeat with remaining mixture.
07 -
Heat up your skillet again with oil over medium-high heat, then cook those hashbrowns until they're beautifully golden brown on all sides.
# Notes:
01 -
The double-cooking method helps create extra crispy hashbrowns.
02 -
Removing excess moisture is crucial for achieving that perfect crispy texture.
03 -
The cornstarch is the secret ingredient for getting that crispy golden exterior.