The most CRUNCHIEST HASH BROWNS RECIPE better than take-out
Here's the most Crunchiest Hash Brown Recipe better than take-out and with a Nigerian touch
Equipment
- 1 Digital scale
- 1 Frying pan
- Mixing Bowls
- 1 Cheese cloth
- 1 Spatula
- 1 Grater
- 1 Pot Pressure cooker
- 1 Strainer Kitchen towels
Ingredients
- 820 grams Finely Shredded Potatoes
- ¼ cups red Onions diced
- ½ cups Flour
- ½ cups Corn flour
- 1 large Egg
- ½ tsp Salt
- ½ tsp Chili pepper grounded
- Vegetable Oil for frying
Instructions
- Wash your potatoes and place them in clean water
- Using a scraper, Peel off the skin of the potatoes and still place them in water
- Next using a grater, finely shred your potatoes into a fresh bowl of water. Use the large part of your grater.
- Measure out 820g of shredded potatoes and set aside
- Place water in a pot or pressure cooker and bring it to boil
- Strain out your shredded potatoes and pour into the boiling water
- Allow potatoes to cook for 3 minutes.Next, strain out potatoes from boiling water into a cheese cloth and squeeze well till water is drained completely.
- Transfer potatoes into a bowl and add in your onions, egg, flour, corn flour, salt and pepper and stir well to combine. It should form a soft dough that's not to dry
- Scoop out small portions of the potatoes paste about 85g, shape into a rectangle that's not too thick.You can create unfried hash browns patties this way and place on a tray; wrap with cling film and freeze till when you're ready to fry.
- In a saucepan, add some vegetable oil, place in your shaped unfried hash browns patties.Fry on medium heat on both sides till golden brown.
- Once fried, remove from oil and place in a strainer to drain off excess oil. Repeat procedure for other patties.Serve warm hash browns with your favorite dressings and beverages!
Video
Notes
- Hash browns can stay frozen for up to 3 months
- For frozen hash browns do not allow them thaw or come to room temperature. Fry them frozen