Monday, December 19, 2011

Hash Brown


  • 5 medium potatoes, peeled
  • 2 tbs Potatoes flour 
  • 1 egg, lightly whisked
  • Pinch of salt
  • Tasty shredded cheddar cheese (if desired)
  • Vegetable oil, to shallow-fry
  1. Preheat oven to 120°C. Line a baking tray with paper towel. Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.
  2. Add the flour, egg, cheese and salt to the potato, and stir until well combined. Divide mixture into equal portions.
  3. Add enough oil to a large deep frying pan to reach a depth, cook in medium heat . Spoon the portions of potato mixture around the edge of the pan and flatten slightly to form  discs. Shallow-fry  until golden underneath. Turn and shallow-fry for a further until crisp. Use an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. Season hash browns with salt to serve.

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