Extra Crispy Restaurant Style Hashbrown Patties (layersofhappiness)

2 medium russet potatoes, peeled and shredded
1 egg
1/4 c shredded parmesan
3 T chives, thinly sliced
2 T flour
2 t seasoned salt
1/2 t chile powder
1/2 t dried basil
1/4 t ground cumin
1/4 t black pepper
oil for frying

Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place shreds in a large bowl. In a small bowl, whisk together egg, parmesan, chives, flour, seasoned salt, chile powder, basil, cumin and pepper. Add to shredded potatoes and mix until evenly distributed. Heat about 1/4″ oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, scoop out 1/4 c potato mix into the pan and flatten to a 1/2″ thick layer. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 min per side. Remove from pan and drain on paper towels. Season with a little extra salt and pepper, if desired and serve immediately. Makes 6 hashbrowns.

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