Crispy Cheesy Hashbrowns

Place the peeled potatoes in a pot of cold water, bring to a boil, and cook for about 8 minutes until just tender but still firm.

Drain the potatoes and spread them on a baking sheet to cool for 5 minutes; you may also rinse them under cold water to stop cooking.

Grate the warm potatoes using a coarse grater or food processor, then place the shreds in a clean kitchen towel and squeeze out excess moisture.

In a large mixing bowl, combine the grated potatoes, shredded mozzarella, cornstarch, beaten egg, and salt. Mix until the mixture holds together when pressed.

Using your hands, shape the mixture into oval patties about 1‑1.5 cm thick, roughly 8‑10 cm long.

Line a baking tray with parchment paper, place the patties on it, and freeze for 30–60 minutes until firm to the touch.

Heat the vegetable oil in a large skillet over medium‑high heat (about 350°F / 350°F).

Add the frozen hashbrown patties to the hot oil, being careful not to overcrowd the pan; fry for 3‑4 minutes on each side until deep golden brown and crispy.

Transfer the cooked hashbrowns to a paper‑towel‑lined plate to drain any excess oil.

Serve immediately while hot, optionally garnished with fresh herbs or a dollop of sour cream.