Let’s not kid ourselves here, hash brown are comfort food.For me, it takes me back to when I was 10-12 y old and was cooking myself 3 frozen ones and there was no guilt. After all, they were always referred to as a breakfast potato so they cant be bad for your health right? 😉
Fast forward to now, I obviously don’t buy the frozen ones anymore but when I get a craving I do myself a batch of these. They are super crispy with a soft interior.
Trust me, these will be gone in 5 minutes
(Experiment 151) Hash brown potatoes
Ingredients
- 400 g that’s about 2 large peeled potatoes ( Russet work best, Yukon is a good second choice)
- optional 1-3tbps yellow onion minced
- 20 g flour
- 1 egg
- ~100ml oil ( no need to be precise
- pepper
- optional any seasoning you like garlic/onion salt, paprika, chilli flake etc
Instructions
- First, shred the 2 potatoes and rinse them off under cold water until the water is clear. Transfer the potatoes in the middle of a clean dishcloth and close it. Press it down to extract all the water.
- Combine the egg, potatoes, onion, flour, salt and pepper. If you want to add more seasoning do it now.
- Create some pattie in whatever shape your fancy but don’t make them too high. Probably best to keep them under 1/2 inch if you want them crispy
- Heat the oil in a pan over medium/high heat.
- The amount of oil you need is whatever is needed to cover the entire bottom of the pan with about 1/16 depth. You don’t want a bath of oil but it does need to bath in it.
- Once the oil is hot, using a spatula transfer some patties to the pan, make sure not to overcrowd the pan as it will drop the oil temperature and will make it hard to flip them.
- Cook for 3-5 minutes on each side. Flip them over when they have a nice browning
- Transfer to a paper towel to absorb excess oil. Sprinkle a little bit of salt
- Repeat for remaining patties.
do this over the sink 😉
