Golden Potato Hashbrowns (Printable Version)
# What You'll Need:
→ Main Ingredients
01 -
2 tablespoons vegetable oil (rapeseed or sunflower)
02 -
6 tablespoons cornstarch
03 -
3 large Russet potatoes
→ Seasonings
04 -
1 teaspoon sugar
05 -
1 teaspoon freshly ground black pepper
06 -
1 teaspoon sea salt
07 -
1 teaspoon dry beef stock powder
# Preparation Steps:
01 -
Peel your potatoes, then soak them briefly in some chilly water. This keeps them from turning brown. After that, grab your grater and shred them using the bigger slots.
02 -
Toss the shredded potatoes into a bowl of cold water. Stir to let the starch out, and when the water goes cloudy, pour it out.
03 -
Place those grated potatoes in a strainer and press them hard. You want to remove as much water as you can—this'll give them that crunch you’re aiming for.
04 -
Warm a bit of oil in your skillet over low heat. Cook the potatoes for about 5-6 minutes, then strain them to cool for a while.
05 -
Combine your cooled potatoes in a bowl with the salt, pepper, cornstarch (your key to crunch), and beef stock powder. Stir the mixture well.
06 -
Set some parchment paper on your countertop, then scoop about 1/4 cup of the potato mix onto it. Add another few spoonfuls, fold the paper over, and press it into a nice rectangle shape. Repeat until you’re out of the mix.
07 -
Use medium-high heat this time with your skillet and a splash of oil. Fry the hashbrowns until they’re golden and crispy on all sides.
# Additional Tips:
01 -
Cooking the potatoes twice gives them extra crunch.
02 -
Getting rid of excess water is an absolute must if you want that crispy finish.
03 -
Cornstarch is the unsung hero that gives the outside that golden crunch.