Garlic Parmesan Hashbrowns
Crispy shredded potato patties loaded with garlic and melted Parmesan. Golden edges, cheesy centers, and perfect as a breakfast side or snack.
Equipment
- 1 | Box grater or food processor |
- 1 Large mixing bowl
- 1 | Skillet | for frying
- 1 | Spatula or tongs |
Ingredients
- 4 | | medium russet potatoes |
- 1 | | large egg |
- 1/2 | cup | grated Parmesan |
- 2 | tsp | garlic powder |
- 1 | tsp | salt |
- 1/2 | tsp | black pepper |
- 2 | tbsp | all-purpose flour |
- | | oil | for frying
- | | creamy dipping sauce | optional
Instructions
- Peel and shred the potatoes; squeeze out excess liquid.
- Add egg, Parmesan, garlic powder, salt, and pepper to the potatoes.
- Stir in flour until the mixture holds together.
- Form into flat round patties.
- Heat a thin layer of oil in a skillet over medium heat.
- Fry patties 3-4 minutes per side until deep golden.
- Drain on paper towels.
- Serve hot with dipping sauce if desired.
Notes
Squeeze potatoes very dry for the crispiest results.
Do not overcrowd the pan while frying.
Reheat leftovers in the oven to restore crunch.
Freshly grated Parmesan melts best.
Do not overcrowd the pan while frying.
Reheat leftovers in the oven to restore crunch.
Freshly grated Parmesan melts best.