Garlic Parmesan Hashbrown

Ingredients

• 15 large russet potatoes(1200g)
• 21 egg(50g)
• 32 tablespoon cornstarch(16g)
• 41 teaspoon salt(6g)
• 51 tablespoon garlic powder(8g)
• 61 teaspoon black pepper(2g)
• 70.5 cup Parmesan cheese(50g)
• 80.25 cup oil(55g)

Instructions

1. 1Peel and wash the potatoes, then partially boil them in salted water for 10 minutes.
2. 2Allow the potatoes to cool, then finely grate them using a shredder.
3. 3In a bowl, combine the grated potatoes, egg, cornstarch, salt, black pepper, garlic powder, and Parmesan cheese. Mix well.
4. 4Shape the mixture into oval-shaped hash browns.
5. 5Place the hash browns on a lined baking sheet and freeze for at least 1 hour.
6. 6Heat oil in a pan over medium-high heat. Once hot, reduce the heat to medium-low.
7. 7Shallow-fry 3-4 hash browns at a time for 4 minutes on each side, until golden brown and crispy.
8. 8Serve hot and enjoy.