Directions
- 1Peel and cut two russet potatoes into three almost equal pieces.
- 2Boil the potatoes in a pot with water on high heat. Add salt.
- 3Reduce the heat to medium low and parboil for 10 minutes.
- 4Drain the water and grate the potatoes.
- 5In a bowl, mix the grated potatoes with one egg and one tablespoon of cornstarch.
- 6Form hash brown shapes and place them on a parchment-lined baking sheet.
- 7Freeze for at least one hour to remove moisture.
- 8Heat vegetable oil in a frying pan on medium-high heat.
- 9Fry the hash browns until golden brown on both sides.
- 10Season immediately with salt and any other desired seasonings.
- 11Strain the used oil through a fine sieve and store for later use.
Ingredients
- 2 russet potatoes
- 1 pinch salt
- 1 egg
- 1 tablespoon corn starch
- 1 cup vegetable oil
Equipment
knifepeelerpotstovegraterbowlparchment paperbaking sheetfreezerfrying panspatulachopsticksfine sievefunnel
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