Creating your own hash browns is not only rewarding; it’s a fun kitchen adventure. Here’s how to get these crispy delights ready.

Start by washing and peeling the russet potato. Grate it using a box grater or a food processor. Once grated, transfer the potato shreds into a clean kitchen towel or cheesecloth. Wring out as much moisture as possible. This step is crucial; too much moisture will leave you with soggy hash browns.

In a mixing bowl, add the grated potato. Season it with sea salt, black pepper, garlic granules, onion granules, and dried parsley flakes. If you’re feeling adventurous, throw in the smoked paprika for that extra flavor. Combine everything well. You want each shred of potato to be coated in those seasonings.

Next, add the lightly whisked egg white to the potato mixture. The egg acts as a binding agent and helps achieve that crispy texture. Mix it all together until evenly combined. It should feel sticky enough to hold together.

Now, stir in the corn flour or cornmeal. This ingredient plays a role in the texture and helps with that golden crust. Plus, it lends a subtle corn flavor that’s delightful.

Heat a non-stick skillet over medium-high heat and add the vegetable oil. Ensure the skillet gets hot, as this is key to achieving a crispy exterior. Scoop about a tablespoon of the potato mixture into the hot oil, flattening it gently with a spatula. Don’t overcrowd the pan; give them space to breathe.

Cook each side for about 3-4 minutes or until they turn a lovely golden brown. To flip, use two spatulas if needed. Once done, remove them from the skillet and let them drain on paper towels to absorb excess oil. Repeat this process until all the mixture has been cooked.

Finally, plate your hash browns and serve them while hot. They’re perfect with any breakfast item or on their own. Enjoy the crispy, golden goodness!