Parmesan Hashbrowns

35 min · Easy · Serves 1

310 kcal per serving · 8g protein

Shredded potatoes pressed with parmesan and pan-fried until deeply golden and lacy at the edges. Crispier than any diner's.

Ingredients

• Potato × 1
• 20 g Parmesan
• 10 g All-purpose flour
• 2 g Garlic powder
• 1 g Black pepper
• 5 g Cornstarch
• 15 ml Olive oil
• 15 g Butter
• 2 g Salt

Method

1. Grate the potatoes

   Peel the potatoes and coarsely grate them using the large holes of a box grater.

2. Squeeze out the liquid

   

   Transfer the grated potato to a clean tea towel or cheesecloth and squeeze out as much liquid as possible — this is the key to crispy hashbrowns. The drier the better.

3. Season & Mix

   

   In a bowl, toss the squeezed potato with finely grated parmesan, a pinch of garlic powder, salt, pepper, the cornstarch and the flour. Mix until the cheese and seasoning are evenly distributed.

4. Shape

   

   Divide the mixture into equal portions. Press each portion firmly into a flat disc about 1cm thick and 8cm wide — compact patties hold together better during frying.

5. Lay the patties in

   Heat a generous layer of butter and oil in a non-stick pan over medium heat. Once the butter foams, carefully place the patties in the pan.

6. Crisp the first side

   

   Cook undisturbed for 4-5 minutes until the bottom is deep golden and crispy.

7. Flip and finish

   Flip the hashbrowns gently and cook the other side for another 3-4 minutes.

8. Transfer to a plate lined

   

   Transfer to a plate lined with kitchen paper to absorb excess oil. Season with a final pinch of flaky salt while still hot.

9. Serve immediately

   Serve immediately — they lose their crunch as they cool.