Garlic Parmesan Hash Browns

Directions

1. Peel and cut potatoes into big chunks. Parboil the potatoes in a Crumble Saucepan for 10 minutes. Drain and set aside.
2. Once cooled, grate the potatoes. In a mixing bowl add the potatoes, salt/pepper, egg, protein and corn starch. Mix well and make oval shapes. Place them onto a lined baking tray and freeze for 30 minutes or overnight.
3. In a Crumble Deep Fry Pan, add oil on medium high heat. Fry the hash brown. Cook each side until golden brown, about 5-6 minutes per side.
4. Once cooked remove from pan on a cooling rack. Garnish with grated Parmesan cheese and chives and enjoy!