Crispy Garlic Parmesan Hash Browns

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Издатель Jul 4, 2026

These crispy Garlic Parmesan Hash Browns are golden and crunchy on the outside, soft and fluffy on the inside, and packed with garlic, Parmesan, and fresh parsley. They're easy to make and perfect for breakfast, brunch, or as a delicious side dish.

➡️ Ingredients
3 medium potatoes (600 g), peeled and cut into chunks
1 egg
2 tbsp cornstarch
2 garlic cloves minced
40 g Parmesan cheese finely grated
2 tbsp fresh parsley finely chopped
1 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
½ tsp black pepper
Neutral oil, for frying

➡️Boil the Potatoes: Peel the potatoes, cut them into large chunks, and place them in a pot of salted water. Boil for about 8 minutes, until slightly tender but still firm. Drain well and let them cool completely.
➡️Prepare the Mixture: Grate the cooled potatoes using the coarse side of a box grater. Add the egg, cornstarch, minced garlic, Parmesan, parsley, paprika, garlic powder, onion powder, salt, and black pepper. Mix gently until evenly combined.
➡️Shape and Freeze: Shape the mixture into 8 oval hash browns and place them on a parchment-lined tray. Freeze for 1 hour to help them firm up before frying.
➡️Fry Until Crispy: Heat about 1–2 cm (½ inch) of oil in a skillet to 170–175°C (340–350°F) over medium heat. Fry the hash browns for 3–4 minutes per side, or until deeply golden brown and crispy. Transfer to a paper towel-lined plate before serving.

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