Garlic Parmesan Hashbrowns
Crispy, golden, and packed with flavour — these garlic parmesan hashbrowns are shatteringly crunchy on the outside, fluffy on the inside, and made with a simple par-boil and freeze technique that guarantees perfect results every time.
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Servings: 2
Calories: 523kcal
Ingredients
- 5 large starchy potatoes
- 1/4 cup parmesan cheese grated
- 2 tbsp corn starch
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1/2 tbsp smoked paprika
- 1/2 tbsp black pepper
- Salt to taste
- Cooking oil for deep frying
Instructions
- Prepare and boil the potatoes: Peel 5 large potatoes and cut into large, even chunks. Add to a large pot of cold, well-salted water and bring to a boil over high heat. Once boiling, cook for 7–9 minutes until about 70% cooked. Drain immediately and spread in a single layer on a tray. Leave to steam dry and cool completely at room temperature before grating.
- Grate the potatoes and add seasonings: Once completely cool, grate all potato chunks by using a box grater into a large mixing bowl. Crack in 1 egg. Add 1/4 cup parmesan cheese, 2 tbsp corn starch, 1 tbsp garlic powder, 1 tbsp onion powder, 1/2 tbsp smoked paprika, 1/2 tbsp black pepper, and salt to taste. Mix thoroughly until evenly combined. Taste a small pinch and adjust seasoning if needed.
- Shape the hashbrowns: Lightly oil your hands with cooking oil. Take a generous handful of mixture and press firmly together in your palms, then shape into an oval. Press edges firmly and smooth any cracks. Place on a baking paper-lined tray.
- Freeze the shaped hashbrowns: Place the tray in the freezer for 20–30 minutes until the hashbrowns feel noticeably firm and solid on the outside. They don't need to be frozen solid all the way through. Just firm enough to hold their shape confidently. Use this time to set up your frying station and heat your oil.
- Fry the hashbrowns: Heat enough cooking oil in a deep pan or wok to fully submerge the hashbrowns to 180°C. Carefully lower hashbrowns into the oil one at a time in batches of 2–3. Fry for 3–4 minutes on the first side without moving until deeply golden brown. Flip carefully and fry for another 3–4 minutes until equally golden and crispy all over. Remove and drain on a wire rack or paper towel-lined plate.
- Serve immediately: Serve hot with dipping sauces of your choice. Sour cream, aioli, tomato sauce, or sweet chilli sauce all work beautifully. For a breakfast plate, serve alongside eggs, crispy bacon, and grilled tomatoes.
Notes
- Make ahead and freeze for later: After shaping, freeze fully on the tray until solid, then transfer to a zip-lock bag or airtight container for up to 1 month. Fry directly from frozen, adding an extra 2–3 minutes per side.
- Oil temperature: 180°C is the sweet spot. Too cool and the hashbrowns absorb oil and go greasy, too hot and the outside burns before the inside heats through. An inexpensive cooking thermometer takes all the guesswork out completely.
- Serving suggestions and dipping sauces: Sour cream with chives, garlic aioli, sweet chilli sauce, or smoky chipotle mayo all work brilliantly. For a full breakfast plate, serve alongside poached or fried eggs, crispy bacon, grilled cherry tomatoes, and avocado.
Nutrition
Calories: 523kcal | Carbohydrates: 108g | Protein: 17g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 1g | Cholesterol: 9mg | Sodium: 239mg | Potassium: 2396mg | Fiber: 14g | Sugar: 5g | Vitamin A: 978IU | Vitamin C: 106mg | Calcium: 239mg | Iron: 5mg