@byyamna: Crispy Cheesy Hash Browns Ingredients 3-4 large Russet potatoes, peeled and cut into uniform chunks (or left whole) 1 cup shredded cheese (a mix of cheddar and mozzarella) 1/4 cup parmesan cheese 4 tbsp cornstarch 1 tsp garlic powder 1 tsp onion powder 1 tsp salt (plus extra for the boiling water) 1/2 teaspoon black pepper Oil for frying Creamy Garlic Dipping Sauce: 1/3 cup mayonnaise 2 tbsp plain greek yogurt 1 tsp garlic powder 1 tsp fresh lemon juice 1 tsp Dijon mustard Salt and black pepper, to taste A small pinch of smoked paprika or cayenne pepper (optional) Method Parboil the Potatoes: Place your peeled potato chunks into a pot of salted boiling water. Cook for 5 to 7 minutes. You want them parboiled so they are just starting to soften on the outside, but still firm and slightly raw in the very center (do not cook them all the way through, or they will turn to mush when you grate them). Drain the potatoes immediately and rinse them under cold water to stop the cooking process and cool them down. Grate and Dry: Once cool enough to handle, grate the parboiled potatoes using the coarse side of a box grater. Gently press the grated potatoes in a clean kitchen towel to remove excess moisture (since they are parboiled, they won't have as much raw liquid, but getting surface moisture out still helps with crisping). Mix the Cheesy Potato Base: Transfer the grated potatoes to a large mixing bowl. Add the cornstarch, cheese and seasonings. Toss gently until evenly distributed throughout the potato shreds. Heat oil in a large skillet over medium heat (keeping it at medium ensures the outside turns golden without burning before the cheese melts inside). Divide the mixture into portions, firmly shaping them into flat patties. Drop them in the hot skillet and cook for 4 to 5 minutes per side until deeply golden brown and crispy, and the cheese inside is melted and gooey. Transfer to a wire rack. #Recipe #hashbrown #cheesy

Amna Ahmed

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Sunday 18 October 2026 13:30:15 GMT