GIANT McDonald’s Hashbrowns youtu.be 70 mins Pick the duration units Minutes Hours Serves 2 Serves Save Delete Delete recipe Are you sure you want to delete this recipe? cancel Yes, delete cancel ✕ How to import recipes? Not sure how to import recipes to other apps? Check one of the guides bellow! Notion Evernote close Export Copied! Copy Exporting... Plain text Exporting... Notion markdown Exporting... Evernote enex Print Cancel Edit save Directions 1. Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly. 2. Put the potatoes in a pot filled with water. Turn on the heat to high, add some salt, and wait for the water to boil. Then reduce the heat to medium-low. 3. Parboil the potatoes for 10 minutes, then drain the water. 4. Grate the potatoes and put them in a bowl. 5. Add 1 egg and 1 tbsp corn starch and mix well. 6. Form hashbrown shapes on some parchment paper and put it in the freezer for at least one hour to take out all the moisture and ensure it stays intact while frying. 7. In a pan, put some neutral oil (such as vegetable oil) on medium-high heat. 8. Check if the oil is hot enough using chopsticks. You'll know by the constant bubbling. 9. Drop the hashbrowns into the oil and fry on both sides until golden brown. 10. Immediately top them off with salt and any other seasonings. 11. Strain the oil through a fine sieve and use it a couple more times for frying before you dump it out. 1. Peel the potatoes and cut them into 3 pieces of almost equal size so that they cook evenly. 2. Put the potatoes in a pot filled with water. Turn on the heat to high, add some salt, and wait for the water to boil. Then reduce the heat to medium-low. 3. Parboil the potatoes for 10 minutes, then drain the water. 4. Grate the potatoes and put them in a bowl. 5. Add 1 egg and 1 tbsp corn starch and mix well. 6. Form hashbrown shapes on some parchment paper and put it in the freezer for at least one hour to take out all the moisture and ensure it stays intact while frying. 7. In a pan, put some neutral oil (such as vegetable oil) on medium-high heat. 8. Check if the oil is hot enough using chopsticks. You'll know by the constant bubbling. 9. Drop the hashbrowns into the oil and fry on both sides until golden brown. 10. Immediately top them off with salt and any other seasonings. 11. Strain the oil through a fine sieve and use it a couple more times for frying before you dump it out. Add Direction Ingredients 2 Giant Russet potatoes 1 pinch Salt 1 Egg 1 tbsp Corn starch 1 cup Neutral oil - + - + - + - + - + Add ingredient Equipment pot water grater bowl parchment paper freezer pan neutral oil chopsticks sieve funnel Add equipment Tips Add tip How accurate is this recipe? Submit Cancel save Extract your Next Recipe! Extract Recipe
