Crispy cheesy hashbrowns

Peel the potatoes Add to a pot of salted water and boil for about 8 minutes, just until they are partially cooked. They should still be firm in the center. Drain the potatoes very well and let them cool until they’re easy to handle. Grate them using the large holes of a box grater. Spread the grated potatoes out for a few minutes to allow excess steam to escape. If they feel particularly wet, gently squeeze out any excess moisture.

• 8 PIECEmedium russet potatoes
• TO TASTESalt to taste

Add the grated potatoes, cornstarch, cheddar cheese, garlic powder, black pepper, salt. Gently mix until everything is evenly combined.

• 5 TBSPcorn starch
• 4 OZshredded cheddar cheese
• TO TASTESalt to taste
• 1 TSPblack pepper
• 1 1/2 TSPgarlic powder

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

Heat about 1 inch of oil in a skillet over medium heat to 360°F.

• 1/2Oil for frying

Carefully add the hash browns and fry for about 3–4 minutes per side, or until deeply golden and crispy.

• 1/2Oil for frying

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

Serve the hash browns hot and crispy with the dipping sauce.

Mix mayonnaise, ketchup, hot sauce, garlic powder, black pepper, salt, and lemon juice (or pickle juice) until smooth and creamy.

• 1/2 CUPmayonnaise
• 2 TBSPketchup
• 1 TBSPhot sauce
• TO TASTESalt to taste
• 1 TSPgarlic powder
• 1/2 TSPblack pepper
• 1 TSPlemon juice