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Garlic Parmesan Hash Browns 🥔🧀
Prep: 15m | Cook: 15m | Serves: 3-4

Ingredients:
The Hash Browns:
4 large Russet potatoes
4 tbsp cornstarch
6 oz shredded cheddar cheese
3/4 cup freshly grated Parmesan cheese
1 1/2 tbsp garlic powder
1 tbsp onion powder
1 tsp paprika
1 tsp black pepper
Salt to taste
Oil for frying 

The Sauce:
1/2 cup mayonnaise
1–2 cloves garlic, freshly grated
1 tbsp garlic powder
1 tbsp lemon juice
1/2 tsp paprika
1/2 tsp black pepper
Salt to taste 
For Garnish:
Freshly grated Parmesan cheese
Fresh parsley, chopped 

Instructions:
1. Peel the potatoes. Add them to a pot of cold salted water and boil for about 8 minutes, just until they are partially cooked and still firm in the center. Drain very well and let cool until easy to handle. Pat down surface with paper towel. Grate using the large holes of a box grater. 

2. In a large bowl, combine the grated potatoes, cornstarch, Parmesan cheese, cheddar cheese, garlic powder, onion powder, paprika, black pepper, and salt. Gently mix until evenly combined. 

3. Take a portion of the mixture and firmly press it into a thick rectangle or oval. Repeat with the remaining mixture. 

4. Heat about 1 inch of oil in a skillet over medium heat to 360°F. Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy. 

5. Transfer the hash browns to a wire rack or paper towel-lined plate to let excess oil drain. 

6. In a small bowl, combine the mayonnaise, freshly grated garlic, garlic powder, lemon juice, paprika, black pepper, and salt. Mix until smooth and creamy, then refrigerate for 15–20 minutes before serving. 

7. Garnish the hot hash browns with freshly grated Parmesan cheese and chopped parsley, and serve alongside the chilled sauce. 

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