Word Count: 118
| Equipment |
|---|
| Stock Pot |
| Baking Pan |
| Parchment Paper |
| Frying Pan |
| Potato Peeler |
Ingredients
| Ingredient | Quantity |
|---|---|
| Russet Potato (Large) | 1 |
| Egg (Large) | 1 |
| Cornstarch | 1 tbsp |
| Frying oil | Some (~1 cup) |
Steps
- Wash and peel the potato.
- Parboil it so that it is almost cooked.
- Grate the potato.
- Mix in the cornstarch and egg until well combined.
- Divide mixture into hash browns and place on parchment paper lined baking pan.
- Freeze for 1 hour to remove moisture.
- Bring some oil to temperature1.
- Place one hash brown into the hot oil, flipping when it’s golden brown and crispy.
- Repeat with the remaining hash browns.
-
Use wooden chopsticks to test oil, if the chopsticks bubble then the oil is ready. ↩︎