Description
On a rainy Sunday back in 2017, in a tiny Brooklyn kitchen filled with laughter and not much else, I found magic in potatoes, garlic, and a dash of desperation. With my best friends gathered and nothing fancy in the fridge, these golden hashbrowns were born. The aroma alone had us dancing around the stove, forks ready. Since then, they’ve become my go-to breakfast joy—simple, crispy, and full of love. Gather your ingredients, fire up your skillet, and let’s create comfort from scratch. It’s more than breakfast—it’s a memory in the making.
Ingredients
-
5 large russet potatoes, peeled
-
1 egg (or flax egg for vegan)
-
2 tbsp cornstarch
-
1 tsp salt, plus more to finish
-
1 tbsp garlic powder
-
1 tsp cracked black pepper
-
½ cup freshly grated Parmesan
-
High-smoke-point oil (avocado or canola)
Instructions
-
Grate & rinse potatoes under cold water until clear. Soak 10 mins, then drain.
-
Squeeze out all moisture using a towel—key to crispness!
-
In a bowl, mix potatoes, egg, cornstarch, seasonings, and Parmesan.
-
Heat oil in skillet on medium. Test with a shred—it should sizzle.
-
Scoop mix into ½-inch patties. Fry 3–4 mins per side until golden.
-
Drain on paper towels. Sprinkle with flaky salt. Rest 2 mins. Serve hot!
Notes
-
Use fresh Parmesan—pre-shredded won’t melt right
-
Don’t crowd the pan—this keeps oil hot and hashbrowns crispy
-
Want less oil? Bake at 425°F for 20 mins, flipping halfway
- Prep Time: 15 mins
- Cook Time: 15 mins
Nutrition
- Calories: 180 per hashbrown