Easy Crispy Homemade Hashbrowns

Prep Time: 20m (plus overnight freezing) | Cook Time: 15m | Servings: 8

Ingredients

• 600g potato
• 1 tsp salt
• 1/3 cup cornstarch
• vegetable oil, for deep frying

Instructions

Peel, wash and grate your potatoes. Rinse them really, really well in cold water to remove starch. Drain thoroughly and dry between two tea towels to remove as much moisture as possible.

In a pan, cook grated potato with salt in some oil for 4-5 minutes until the potato is tender but not mushy - it should look very slightly glassy.

Transfer the cooked potato to a bowl and mix with cornstarch. The mixture may feel dry, but it should clump when squeezed.

While still warm, squeeze small handfuls of the mix into nuggets and press flat into hashbrown shapes. Place on a tray and freeze overnight.

DOUBLE FRY METHOD FOR EXTRA CRISPY HASH BROWNS: Deep fry at 160°C for a few minutes. Let rest, then fry again at 190°C until golden brown

FOR REGULAR HASH BROWNS: Fry once at 190°C until golden and crisp

Serve hot, optionally with your favourite dipping sauce or as a side for brekky!