MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Muenster Monster Halloween Hash Brown Fingers
Categories: Potatoes, Herbs, Cheese
Yield: 4 servings

Vegetable oil cooking spray;
- for the baking dish
3 1/2 c (350 g) shredded hash browns;
- thawed
3 tb (24 g) cornstarch
1 ts Kosher salt; more to sprinkle
1 ts Smoked paprika
1 lg Egg; beaten
3 tb (42 g) unsalted butter;
- melted & cooled
3/4 c (75 g) fine grated Muenster
- cheese
1/3 c Fine chopped Italian parsley
Oil; for pan frying
Ketchup; for serving

Recipe courtesy of Molly Yeh

Spray an 8" square baking dish with cooking spray and
line with parchment with an inch or so of overhang on
all sides.

Put the hash browns in a large bowl. Sprinkle with the
cornstarch, salt and smoked paprika and toss well to
coat the potatoes evenly. Add the egg and melted butter
and toss well to coat. Fold in the Muenster and parsley.
Press the mixture firmly into the lined baking dish and
flatten the top and sides evenly. Freeze until firm,
about 30 minutes.

Pour about 1/2" of oil in a large nonstick skillet and
heat over medium-high heat. Remove the hash browns from
the baking dish and cut in half with a serrated knife,
then cut each half into 5 "fingers."

The oil is ready when a shred of potato sizzles
vigorously on contact. Slide half of the fingers into
the oil and fry until deep golden and set on the bottom
(you will know it’s time to flip when they are easy to
turn), about 3 minutes. Flip and fry the second side in
the same way, about 3 minutes more. Drain on a cooling
rack set over a baking sheet to drain excess oil. Repeat
with the remaining fingers. Season with salt and serve
with ketchup on the side.

RECIPE FROM: https://www.foodnetwork.com

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