Equipment
- I use these to shape the hashbrowns
Ingredients
- 2 medium russet potatoes, peeled and shredded
- 1 egg
- 1/4 cup shredded parmesan
- 3 Tablespoons chives, thinly sliced
- 2 Tablespoons all-purpose flour
- 2 teaspoons seasoned salt
- 1/2 teaspoon chile powder
- 1/2 teaspoon dried basil
- 1/4 teaspoon ground cumin
- 1/4 teaspoon black pepper
- 1 cup oil for frying or as needed
Instructions
- Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl.
- In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin, and pepper. Add to shredded potatoes and mix until evenly distributed.
- Heat about 1/4 inch of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoops out 1/4 cup potato mixture into the pan and flatten to a 1/2 inch thick layer (I use these to shape the hashbrown). Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side.
- Remove from pan, and drain on paper towels. Season with a little extra salt and pepper, if desired, and serve immediately.