Garlic Parmesan Hash Browns

Garlic Parmesan Hash Browns is a breakfast recipe ready in 1 h 40 min. It makes 8 servings, each 130 kcal with 4 g protein. Intermediate level, 12 ingredients.

Recipe by @ananegoita, adapted and measured by Cookpath.

  • 1 h 40 mintotal
  • Intermediatelevel
  • 130kcal a serving
  • 4 gprotein
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Garlic Parmesan Hash Browns

What is Garlic Parmesan Hash Browns

Grated boiled potato mixed with egg, cornstarch, garlic and parmesan, shaped into ovals and fried in sunflower oil.

More:Low-calorie meals

How to make Garlic Parmesan Hash Browns

Tips from the cook

  • Boil the potatoes only until slightly tender, and cool them completely, so they grate in strands instead of mashing.
  • Mix gently so the strands stay whole.
  • Keep the oil at about 170 °C, and fry in batches without crowding.
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Meal prep and storage

Do not skip the hour in the freezer, as it firms the hash browns so they hold together in the oil.

Drain on paper towels and reheat in the oven, so they crisp up again.

Prep a few days

See this week’s meal prep plan on the blog, or plan your own week in the app.

Garlic Parmesan Hash Browns substitutions

Out of something, or cooking around an allergy. Each swap was checked against a source.

Eggs1 option
  • Flax egg or aquafaba (baking only) per egg (flax: 1 tbsp + 3 tbsp water; aquafaba 3 tbsp)

    Not in shakshuka, omelette, Caesar.

Parmesan2 options
  • Vegetarian hard Italian-style cheese (made with microbial rennet) 1:1 by weight

    Grana Padano is not suitable for egg-free (lysozyme from egg).

    Still contains dairy.

  • Nutritional yeast (fortified flakes) 1:1 by volume, less salty so add pinch of salt

    Does not melt; less sharp.

Onion powder2 options
  • Garlic powder use about half as much
  • Leave out leave out (small background flavour)

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