Potato Hashbrown with Cheese

Prepare all the ingredients. Thoroughly wash and peel the potatoes. You can use any variety of potatoes for this dish. Fill a pot with 1-1.5 liters of water, put it on the stove and bring it to a boil.

Grate the potatoes using a large grater into a bowl of cold water. This will prevent further discoloration of the potatoes and allow you to get rid of excess starch. Leave the potatoes in the water for 3-5 minutes.

Drain the potatoes in a colander and transfer them to boiling water, bring it to a boil again and cook the potatoes for 3-4 minutes, stirring occasionally. Do not overcook the potatoes, otherwise they will become mushy. After cooking, it is recommended to rinse the blanched potatoes with cold water to stop the cooking process.

Drain the blanched potatoes in a colander and leave them for 2-3 minutes to allow the water to completely drain. You can also place the potatoes on a cloth and squeeze out any excess liquid. The potatoes should be as dry as possible to prevent the mixture from falling apart.

Grate the cheese using a coarse grater. For this dish, you can use any semi-hard cheese - Russian, Dutch, etc.

Transfer the potatoes to a bowl, add salt, any spices (optional), flour, and grated cheese. Mix the mixture thoroughly to evenly distribute all the ingredients. Optionally, you can add finely chopped bacon or pressed garlic, finely chopped green or onion to the mixture.

Heat vegetable oil in a skillet, the layer of oil should cover the bottom of the skillet. Shape the hash browns into triangular or oval shapes with moist hands, carefully place them on the skillet and fry until golden brown for 4-5 minutes on each side over medium heat. Place the fried hash browns on a plate with a paper towel to absorb excess oil. It is recommended to fry the hash browns over low heat to ensure they are not only golden on the outside but also cooked inside. Frying over high heat can result in moist hash browns under the crispy crust.

The cooked hash browns can be served hot or warm. They go particularly well with fresh vegetable salad and a sauce made from sour cream or plain yogurt without additives, with finely chopped herbs such as dill, green onion, and optionally garlic. Enjoy your meal!