This is a well-known American cuisine and its catchy name invokes a sense of curiosity. But in fact this is just fried potato. Nothing fancy but tastes heavenly.
If you’re a potato person, who loves it in any form, this is perfect. It’s based on internet culinary star Laura Vitale’s Hash brown recipe.
Although the method is slightly tricky, you’ll soon discover the effort was well worth it.
Ingredients
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3 Medium size potatoes
1 Medium size onion
1 Egg white
2 Table spoons of flour
1 tsp of Salt
½ tsp of Paprika
Pinch of pepper
Vegetable Oil
Directions
Wash, peel and grate potatoes.
Take the grated potatoes and place it in a big bowl of water for about ten minutes.
After the potato have soaked, take a handful of it at a time and place it on a small towel or a clean cloth, twist it and squeeze the excess water out.
Add the potatoes to a large bowl and grate the onion in to it.
Then add in the flour, egg white, salt, paprika, pepper and mix together.
In a slightly heavy based pan or skillet, heat some oil on a medium high flame.
Use 1/2 measuring cup, scoop out some of the potato mixture and add it to the hot oil. Immediately with the back of the spoon flatten the mixture as much as possible.
Fry on both sides until brown and crisp.
Disasters, Warnings and Tips
I generally like my hash brown over done. this explains the colour.
This recipe is perfect for a day where you only have potatoes in your fridge.
The water soak step is essential; it brings out the excess potato starch.
Paprika is optional.
Ensure that you really wring out the water from your potatoes.
Don’t grate your potato too thin.
When you bite in to this hash brown you hear a heavenly ‘crunch’. It’s phenomenal.
Be attentive to your fingers while grating the potato.
My father says to be attentive to your fingers while washing the grater as well.
The ½ measuring cup to scoop is an option. Feel free to use a table spoon and spatula to flatten.
By Shazzana Hamid
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