CRISPY CHEESY HASH-BROWNS RECIPE.....

IngredientsIngredientAmountPurposeRusset potatoes2 large (peeled)High starch content ensures optimal crispinessSharp Cheddar cheese1 cup (shredded)Melts well and provides rich flavorParmesan cheese1/4 cup (grated)Forms an extra-crispy exterior skirtCornstarch or flour1 tbspAbsorbs remaining moisture to bindGarlic powder1/2 tspAdds savory depthOnion powder1/2 tspComplements the potato flavorSalt & black pepperTo tasteSeasoningButter & oil mixture2 tbsp eachHigh-heat searing with rich flavorInstructions1.Prep and Shred Potatoes:Use a box grater on the large holes.Grate the peeled Russet potatoes using the large holes of a box grater into a bowl of cold water to rinse off excess surface starch.2.Squeeze Out Moisture:Crucial step for maximum crispiness.Drain the shredded potatoes and place them in a clean kitchen towel or cheesecloth. Twist and wring forcefully over the sink until no more liquid comes out.3.Combine Ingredients:In a dry bowl, toss the dried potato shreds with cornstarch, garlic powder, onion powder, salt, and black pepper. Fold in the shredded Cheddar and grated Parmesan until evenly distributed. #HASHBROWN #RECIPE #HASHBROWNSRECIPE