Recipe by our in-house chef, @MaddyGoldberg
Prep Time: 10 minutes
Cook Time: 5 minutes
Serving Size: 6 hashbrowns
Ingredients
1 large yellow potato
1 tsp cornstarch
2 tbsp yellow onion, finely diced
½ tsp salt
1 cup canola oil, for frying
Method
Make the hashbrown batter: Peel potato and cut into four quarters. Place into a pot of boiling water and boil for 6 minutes. Strain then cool in fridge until you are able to handle them. Once cooled, grate and place into a bowl. Add cornstarch, onion, and salt. Stir to combine.
Form then freeze: Line a baking sheet with parchment paper. Using a spoon, scoop 2 tbsp of batter and flatten into a patty shape. Place on parchment lined tray. If batter is sticking to your hands, wet your hands slightly to prevent this. Continue forming patties until all the batter is used. Place into freezer for at least 15 minutes.
Cook the hashbrowns: Add oil to a small pot and place over high heat. Using a thermometer, heat until oil is at 350 F. Add two hashbrowns and cook for about 1-2 minutes, or until beginning to brown. Flip and continue cooking for another 1-2 minutes. Transfer to a cooling rack. Repeat with remaining hashbrowns.