Crispy Potato Patties (Print Version)
# Ingredients:
→ Main Ingredients
01 -
6 tablespoons of cornstarch
02 -
2 tablespoons veggie oil (such as sunflower or canola)
03 -
3 big Russet potatoes
→ Seasonings
04 -
1 teaspoon of fine salt
05 -
1 teaspoon of powdered beef stock
06 -
1 teaspoon of sugar
07 -
1 teaspoon of coarse black pepper
# Instructions:
01 -
Peel the potatoes first and drop them into cold water so they don’t discolor. Next, grab your box grater and shred them using the side with the largest holes.
02 -
Rinse the grated potatoes thoroughly in cool water, swirling them around to remove the starch. Once the water turns cloudy, pour it out.
03 -
Put the grated potatoes into a strainer and press them as hard as you can to get rid of all that water. This step makes the difference for a crispy texture!
04 -
Warm up a nonstick pan with a little oil on low heat. Cook the potatoes gently for 5-6 minutes, then drain any extra oil and let them cool off slightly.
05 -
Take a large bowl and toss the cooled potatoes with salt, pepper, beef stock powder, and cornstarch. This combo gives the hashbrowns their crave-worthy crunch.
06 -
Lay down a piece of parchment paper and place about 1/4 cup of the potato mix on top. Add a bit more mixture, fold the paper over, and press it into a neat rectangle. Keep going until you’ve used it all.
07 -
Get your skillet heated again with a bit of oil on medium-high heat. Fry the hashbrowns until each side is perfectly golden and crispy.
# Notes:
01 -
Cooking the shredded potatoes twice creates an extra crispy result.
02 -
Pressing the water out of the potatoes is key for crunchiness.
03 -
Cornstarch is essential for the golden, crispy finish.