HASH BROWNS

Ingredients

Hash Browns:

• 4 Russet potatoes

• 1/2 -1 cup corn or potato starch
  

  Seasonings:
  1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp paprika

• 1 tsp cayenne
  1 Tbsp salt

• 1 egg

• vegetable oil for frying
  

Directions

Step 1

Peel the potatoes, grate, then place the potato shreds in a bowl of cold water for 3 minutes to keep them from discoloring. Remove the potatoes, strain (squeezing through a cheesecloth-lined strainer is best). Place the strained potatoes in a large mixing bowl. Next, add potato starch, garlic powder, onion powder, paprika, cayenne, salt and egg. Manually mix or use a spoon to fully combine.

Step 2

Form 8 patties about ¼ cup each and shape them into large oval discs. Freeze the patties for 30 minutes to one hour, until they're firm. n a large pan, heat an inch of oil to 350 degrees over medium-high heat.

Step 3

Carefully add the potato patties to the hot oil, fry in batches if necessary, to avoid overcrowding the pan. Fry for 4 to 5 minutes, flip, then fry for an additional 4 to 5 minutes until they're golden brown and crispy on both sides. Remove the hash brown to a paper towel-lined plate to drain. Serve hot.