Crispy Garlic Parmesan Hashbrown Patties
Servings: 8
Ingredients
For the Hashbrown Patties:
- 1 1/2 lbs. Russet Potatoes peeled and quartered
- 1 large Egg
- 1 tsp. EACH: Salt & Black Pepper
- 4 tbsp Flour
- 2 tbsp. Olive Oil
- 1/4 cup Fresh Parsley finely chopped
- 2 Garlic Cloves minced
- 1 cup Grated Parmesan
- Olive Oil for frying
For the Basil Yogurt Dipping Sauce:
- 3/4 cup Plain Greek Yogurt
- 1 cup Fresh Basil
- 2 Garlic Cloves
- 1 tbsp. Olive Oil
- Juice of 1-2 Lemons
- Salt & Black Pepper to taste
- Water to thin out to preference
Instructions
For the Hashbrown Patties:
- Peel and quarter the russet potatoes. Add to a pot of boiling water, cook for 10 minutes. Strain the potatoes to steam for 10-15 minutes, until cool enough to touch.
- Using a box grater, grate the potatoes into a large bowl. Add the remaining ingredients, including the two tablespoons of olive oil. Mix just until well combined.
- Using 1/4-1/3 cup potato mixture per hashbrown, shape into patties. Place on a parchment paper lined baking pan.
- Freeze the shaped patties for 20-30 minutes.
- Heat up 1-2" of frying oil in a skillet over medium high heat. Once the oil is hot (but not smoky), temperature should be 350-375F, work in small batches to fry the patties until deeply golden on all sides.
- Remove with a fork or slotted spoon to a paper towel lined plate to drain excess oil.
- Garnish with extra freshly chopped parsley and grated parmesan.
For the Basil Yogurt Dipping Sauce:
- Combine all ingredients in a food processor to pulse until smooth. Add water to thin out the sauce to preference. Enjoy with the warm hashbrown patties!
