The Cheesy hash browns

• 8 to 10 medium – Russet Potatoes
• 6 slices- Vegan cheese or plain cheese
• 1/2 tsp – Garlic powder
• 1 tbsp – Onion powder
• 1 tsp– Black pepper powder
• 2 tbsp – Cornflour
• Oil
• Salt to taste

Instructions

1. Peel all the potatoes. With the help of the dicer, dice all the potatoes.
2. Soak the diced potatoes in ice-cold water for 30 minutes. After 30 minutes drain the water and rinse under cold water.
3. Heat water in a pan. In the boiling water, add all the diced potatoes.
4. After 10 minutes take the potatoes into a bowl. Mash all the potatoes with the fork.
5. Add cornflour, onion powder, garlic powder, black pepper powder, and salt.
6. Mix everything together nicely. Keep them a little coarse, not mushy.
7. Take a portion of mashed potatoes and shape them like hash brown on the parchment paper which we will be using in an air fryer.
8. Another method is greasing hands with water. Shape the hash browns with your hands by pressing and we will fry them on the stovetop.
9. On medium flame, fry both sides in a frying pan.
10. Fold a cheese slice and place it on the hash brown.
11. Now place one hash brown on the cheese slice hash brown. Fry and press it till you get the desired result. The stovetop method is ready.
12. Air fry method, grease oil on the parchment paper and place the two hash brown grease oil on the hash brown. Air fry hash brown at 200°C or 400°F for 20 minutes.
13. Take them out and place a cheese slice in between the hash brown air fry at 180°C or 375°F for 2 minutes.
14. Our cheese hash brown is ready to be served.

15. Amount Per Serving

    Serving Size: 4 peopleCalories: 270KcalSugar: 1gSodium: 594gFat: 10gSaturated Fat: 2gUnsaturated Fat: 0gTrans Fat: 0gCarbohydrates: 39gFiber: 4gProtein: 6gCholesterol: 5g