Crispy Breakfast Potatoes
I love these crispy potatoes for breakfast or brunch on the weekends. They are perfect with a side of omelet or grilled cheese. To get these crispy potatoes to perfection, you will have to squeeze as much liquid as possible (even after you mix in the spices, cornstarch, and eggs). They will be gone before you put it on the table!
Recipe:
4 medium Russet Potatoes, peeled, washed and shredded (or you can purchase already frozen shredded potatoes)
2 tablespoon cornstarch
2 teaspoon dried basil
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon black pepper
1/4 tsp paprika powder
1 teaspoon salt
2 eggs
3 cups of vegetable oil for frying
Directions:
Peel, Wash and Shred potato using a grater.
Once all potatoes are shred, place shredded potatoes in a sieve above a bowl and squeeze out all the starchy water from the shredded potatoes by pressing down on them.
Place shredded potatoes into a bowl and add cornstarch, spices, and eggs.
Mix well either with a spoon or a gloved hand.
Turn on the frying pan with cooking oil to high and wait 5 minutes until the oil becomes hot. Once hot, turn the cooking oil down to medium heat. (You will know the oil is ready when you place one potato shred and it starts to bubble)
Using a large spoon, scoop some shredded potato mixture and squeeze it together above the bowl to squeeze out the liquid and shape it into an oval.
Place directly into the frying pan by sliding the shaped potato from the spoon.
Flip the potatoes in the frying pan after 5 minutes to fry the other side until browned and crispy.
Remove from frying pan onto a plate lined with a napkin to drain the oil.
Enjoy as a side for breakfast and dip into your favorite sauce.
Discard of any liquids in the sink.
