Ingredients

• 4 to 5 Russet Potatoes
• Salt, to taste
• 8g cornflour
• Frying oil

Methodology

Make-Ahead

1. Peel potatoes and rinse. Grate potatoes.

2. Wrap potatoes into towel and wring out excess water.

3. Heat 2" of oil to 200°F / 90°C.

4. Cook potatoes in oil for 6 minutes.

5. Pour potatoes and oil through a strainer. Save oil for later.

6. Add large sprinkle of salt and cornstarch to potatoes. Let cool.

7. Form potatoes into hash browns, ~100g each. Place on baking sheet and freeze for at least 2 hours.

8. Move potatoes to freezer-safe bag.

Cooking

Deep Frying

1. Heat 2" of oil to 350°F / 175°C.

2. Place frozen hash brown into oil, cook for ~5 minutes.

Shallow Frying

1. Heat a cast iron skillet with enough oil to go half way up the hash brown, heat to 350°F / 175°C.

2. Place hash brown from freezer into pan. Cook for 2-3 minutes per side. Baste hot oil over top.

Baked

1. Heat oven to 450°F / 230°C.

2. Preheat an oiled baking sheet in the oven for 5 minutes.

3. Bake for 10-15 minutes on one side. Flip and Bake for another 5-10 minutes.

Source