Garlic Parmesan Hashbrowns
Crispy golden hashbrowns made from freshly grated potatoes mixed with egg, flour, sharp Parmesan, and garlic powder. Shallow-fried until deeply browned outside and soft inside. Perfect for breakfast or brunch.
Equipment
- 1 | Box grater | for shredding potatoes
- 1 Large mixing bowl
- 1 | Large skillet | for frying
- 1 | Tongs | for flipping
- 1 | Paper towels | for draining
Ingredients
- 4 | medium | russet potatoes | peeled
- 1 | large | egg |
- 2 | tbsp | all-purpose flour |
- 0.5 | cup | Parmesan cheese | grated
- 1 | tsp | garlic powder |
- 0.5 | tsp | salt |
- 0.25 | tsp | black pepper |
- | | vegetable oil | for frying
Instructions
- Peel the potatoes and grate them using the large holes of a box grater.
- Squeeze the grated potatoes firmly to remove excess moisture.
- Place the drained potatoes in a bowl and add the egg, flour, garlic powder, salt, and pepper.
- Grate the Parmesan over the mixture and stir until well combined.
- Form the mixture into flat oval patties about ½-inch thick.
- Heat ¼ inch of oil in a large skillet over medium-high heat.
- Fry the patties 3–4 minutes per side until deep golden and crisp.
- Drain on paper towels and serve immediately.
Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.
Reheat in a 400°F oven or air fryer to restore crispiness.
Squeeze potatoes thoroughly for the crispiest results.
Freshly grated Parmesan gives the best flavor and texture.
Reheat in a 400°F oven or air fryer to restore crispiness.
Squeeze potatoes thoroughly for the crispiest results.
Freshly grated Parmesan gives the best flavor and texture.