2 large handfuls of corn chips
2 tbsp freshly grated Parmesan
Vegetable oil, for shallow frying
2 cups of mashed potato
2 tbsp cornflour, chickpea flour (GF) or plain four
1 tsp onion powder
1 tsp garlic powder
Pinch of salt and pepper
3 eggs whisked with 1 tablespoon of water
Place the corn chips into a food processor and pulse 4-5 times to form a fine crumb. Spread onto a plate and incorporate the cheese.
In a large bowl combine the potato, cornflour, onion and garlic powders and a pinch of salt and pepper. Using your hands roll golf ball sized portions and press down to form thick patties.
Dip the potato patties into the egg wash, drain off any excess egg, and then coat evenly in the corn chip crumb.
Heat oil over a medium to high heat. Gently add the hash browns to the oil and cook for 1-2 minutes on each side until golden brown. Drain on paper towel and serve hot with the sauce or condiment of your choice.