Crispy Garlic Parmesan Hash Browns
This Crispy Garlic Parmesan Hash Browns recipe is simply divine and results in hashbrowns that are perfectly crispy on the outside and with fluffy garlicky potatoes on the inside!
How to Make Garlic Parmesan Hash Browns
This recipe for Garlic Parmesan Hash Browns is a keeper! The hashbrowns come out having a nice crispy exterior with a flavorful garlic and parmesan potato filling that is cooked to perfection. An added bonus to this recipe is that the hashbrowns can be prepped in advance and stored in the freezer until ready to fry and serve. To make these hashbrowns, you will need the key ingredients shared below.
Key Ingredients
- Russet Potatoes
- Egg
- Cornstarch
- Garlic
- Parmesan Cheese
- Unsalted Butter
- Salt
- White Pepper
- Vegetable or Preferred Oil
(See recipe card below for the ingredients measurements.)
Preparation
- Cook Garlic – in a small saucepan, melt the butter under medium heat. Add in the garlic and cook while stirring just until the garlic starts to become softened and fragrant, about 1-2 minutes. Remove from heat and set aside.
- Parboil Potatoes – add potatoes into a large pot filled with cold water and bring to a boil over medium high heat. Parboil the potatoes for 8-9 minutes. If you were to poke one of the potatoes with a skewer, it should not go all the way through and you should have some resistance.
- Cool Potatoes – drain parboiled potatoes. Transfer to a baking sheet and spread out to cool, about 6-8 minutes, or until cool enough to handle.
- Make Hashbrown Mixture- in a large mixing bowl, grate the cooled potatoes with a box grater. Add in the cooked garlic, parmesan cheese, cornstarch, salt, white pepper, onion powder (optional) and egg. Give mixture a good mix to combine.
- Shape Hashbrowns – line a large baking sheet with parchment paper. Divide the hashbrown mixture into (8) equal portions. With lightly wet hands, shape each portion into desired hashbrown shape and transfer to prepared baking sheet. Cover baking sheet with plastic wrap and place in the freezer for 45-60 minutes.
- Fry Hashbrowns – heat oil in a large pan or skillet to 350F. In batches, fry the chilled hashbrowns until crispy and richly golden brown, about 6-8 minutes (3-4 minutes per side) or longer as needed. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Serve – finely grate fresh Parmesan cheese over the hashbrowns before serving (optional). Serve immediately while still crispy and warm.
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Crispy Garlic Parmesan Hash Browns
Ingredients
- 2 large russet potatoes, peeled and cut into large chunks
- 6-8 garlic cloves, finely minced
- 1 tablespoon unsalted butter
- 1 large egg
- 1/4 cup parmesan cheese, plus more for serving
- 1 tablespoon cornstarch
- 1/2 to 1 teaspoon salt, adjust to taste
- 1/2 teaspoon ground white pepper
- 1/2 teaspoon onion powder, optional
- Vegetable or preferred oil, for frying
Instructions
- In a small saucepan under medium heat, melt the butter. Add in the garlic and cook while stirring just until the garlic starts to softened and become fragrant, about 1-2 minutes. Remove from heat and set aside.
- Add the potatoes into a large pot filled with cold water and bring to a boil over medium high heat. Parboil the potatoes for 8-9 minutes. If you were to poke one of the potato chucks with a skewer, it should not go all the way through and you should have some resistance.
- Drain parboiled potatoes. Transfer to a baking sheet and spread out to cool, about 6-8 minutes, or until cool enough to handle.
- In a large mixing bowl, grate the cooled potatoes with a box grater. Add in the cooked garlic, parmesan cheese, egg, cornstarch, salt, white pepper, and onion powder (optional). Give mixture a good mix to combine.
- Line a large baking sheet with parchment paper. Divide the hashbrown mixture into (8) equal portions. With lightly wet hands, shape each portion into desired hashbrown shape and transfer to prepared baking sheet (Re-wet hands as needed in between shaping the hashbrowns).
- Cover baking sheet with plastic wrap and place in the freezer for 45-60 minutes.
- Heat oil (about 2 cups) in a large pan or skillet to 350F. In batches, fry the chilled hashbrowns until crispy and richly golden brown, about 6-8 minutes (3-4 minutes per side) or longer as needed. Transfer to a wire rack placed over a paper towel lined baking sheet to catch any excess oil.
- Finely grate fresh parmesan cheese over the hashbrowns before serving (optional). Serve immediately while still crispy and warm with your favorite dip or sauce. Enjoy!
