Garlic Parmesan hashbrowns

Ingredients

• 5 large russets potatoes, peeled and diced into big chunks
• Salt taste
• 1/2 tsp black pepper powder
• 1 tbsp garlic powder
• 2 tbsp corn starch
• 1/4 cup freshly grated Parmesan cheese
• Oil for frying
• For the sauce — 1/2 cup mayonnaise
• For the sauce — 1/4 cup ketchup
• 1 tbsp Worcestershire sauce — 1 tsp garlic powder
• 1 tbsp Worcestershire sauce — Salt and pepper to taste
• 1 tbsp Worcestershire sauce — 1 tsp dijon mustard

Instructions

1. Add potatoes to a sauce pan. Partially boil the potatoes in salted water until they are 50% cooked. Once boiled, remove the water and let the potatoes sit in the same saucepan for 10 minutes until all the water evaporates.
2. Shred the potatoes with the grater. Add the shredded potatoes to a mixing bowl, seasoned with salt, pepper, and garlic powder. Add corn starch. Finally, add in the freshly grated Parmesan cheese and mix until everything is combined.
3. Grease your hands with oil and form thin oval shapes.
4. Lay them flat on a sheet lined with parchment paper and freeze them for 15 to 20 minutes until they’re firm.
5. Once firm, heat the oil to 350°F and deep fry the hashbrowns on medium heat for 4 to 6 minutes in batches 2-3 at a time, flipping them halfway through.
6. Before serving, sprinkle additional Parmesan cheese on top and serve warm.