Homemade Hashbrowns
Crispy hashbrowns are made from grated russet potatoes, a simple binder, and a quick fry for diner-style crunch.
Servings: 4 servings
Calories: 111
Equipment
Ingredients
- 2 russet potatoes
- 1 large egg
- 1 Tablespoons cornstarch
- 1 teaspoon salt
- 1 teaspoon pepper
- kosher salt for serving
- oil for frying
Instructions
- Line a baking tray with parchment paper and set aside.
- Heat a large pot filled with water on high heat.
- Peel potatoes and cut into thirds. Add to the boiling water and cook for 10 minutes.
- Meanwhile, prepare an ice bath by filling a large bowl with ice and topping up with water.
- After 10 minutes, add potatoes to the water bath for 3-4 minutes to cool. Drain.
- Grate potatoes. Add to a large bowl.
- To a large bowl, add grated potatoes, egg, cornstarch, salt, and pepper. Mix until fully combined
- Evenly divide the potato mixture and form patties. and place on parchment lined baking tray. Place hashbrown patties in the freezer for 30 minutes.
- In a large skillet on medium high heat, heat oil until hot. Place hashbrown in the hot oil and fry until golden brown on both sides (about 4-5 minutes per side).
- Remove from oil and drain on a paper towel. Sprinkle with salt and serve.
Notes
- Leftover hashbrowns will keep in a covered container in the refrigerator for 4 days.
Nutrition
Calories: 111 | Carbohydrates: 21g | Protein: 4g | Fat: 1g | Saturated Fat: 0.4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 0.5g | Trans Fat: 0.01g | Cholesterol: 47mg | Sodium: 605mg | Potassium: 468mg | Fiber: 2g | Sugar: 1g | Vitamin A: 71IU | Vitamin C: 6mg | Calcium: 23mg | Iron: 1mg