Classic Hashbrowns with Homemade Ranch Sauce

Classic Hashbrowns with Homemade Ranch Sauce cover

From the Cook

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Classic Hashbrowns with Homemade Ranch Sauce

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Ingredients

Warning0 allergens identified

Classic Hashbrowns with Homemade Ranch Sauce

Hashbrowns

3 potatoes

2 tablespoons cornstarch

1 egg

1 tsp saltto taste

½ tsp black pepper

2 teaspoons garlic powder

2 teaspoons paprika

1 tsp ground cumin

½ tsp turmeric

½ tsp MSGoptional

oil

Homemade Ranch Sauce

3 tablespoons mayonnaise

3 ½ tablespoons Greek yogurt

1 ½ teaspoons milk

1 tsp lemon juice or apple cider vinegar

salt and pepperto taste

½ tsp garlic powder

parsley

Instructions

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Instructions

Peel and coarsely grate the potatoes.

Important: In the video it isn’t shown, but after grating the potatoes you do briefly precook them. Boil the grated potatoes for about 5 minutes, then drain thoroughly. Transfer the cooked grated potatoes to a clean kitchen towel and squeeze out as much liquid as possible, this step makes all the difference for extra crispiness.

Place the drained potato shreds into a large bowl. Add cornstarch, egg, salt, black pepper, paprika, ground cumin, turmeric, and MSG (if using). Mix gently until everything is evenly combined. The mixture should hold together but not be watery.

Lightly oil your hands and shape the potato mixture into round or oval patties. Place them on a plate while you heat the oil.

Heat oil in a large skillet over medium-high heat (about level 7 of 9). Carefully add the potato patties in batches. Fry each side for 3–4 minutes, or until golden brown and crispy. Transfer to paper towels to drain excess oil.

Nutrition

My Calorie Intake

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Tips & Tricks (5)

Squeeze Out Maximum Moisture 💧
After shredding potatoes, wrap them tightly in a clean kitchen towel and squeeze out as much liquid as possible—this is essential for achieving that crispy exterior and prevents soggy hashbrowns.
Cornstarch for Extra Crispiness ✨
Toss your squeezed potatoes with cornstarch before cooking to create an ultra-crispy, golden crust that won't absorb excess oil.
Greek Yogurt Base for Creamier Ranch 🥛
Use Greek yogurt as your primary base for the ranch sauce instead of mayo for a tangier, protein-rich dip that's naturally thicker and requires less milk for consistency.
Don't Skip the Umami Boost 🧄
The MSG combined with garlic powder and turmeric creates a depth of flavor in your ranch—whisk these seasonings into your yogurt mixture first to fully dissolve and distribute them evenly.
Press and Pack Technique 🤐
After mixing potatoes with egg and cornstarch, press them firmly into a hot, oiled skillet and don't disturb them for 4-5 minutes to develop a golden crust before flipping.