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Golden and crispy, these delicious hash browns are easy to make and always a crowd-pleaser. Try them for breakfast or brunch and share your experience in the comments section below.
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- 4 medium potatoes
- 1 bowl chilled water
- 1/2 teaspoon salt
- 1/4 teaspoon red chilli powder
- 1/4 teaspoon black pepper powder
- 1/2 medium onion, chopped
- 1/4 teaspoon garlic paste
- 2 tablespoons (or as needed) arrowroot powder
- 2 tablespoons (or as needed) cornflour
- 2 tablespoons maida (all-purpose flour)
- 5 tablespoons vegetable oil for shallow frying
- Peel the potatoes and then grate them through the largest hole. Transfer the grated potato to a bowl of chilled water and let it sit for 5-6 minutes.
- Remove the grated potatoes from the water and transfer it to a muslin cloth. Squeeze out the water; then dab the gratings with a kitchen towel to dry them.
- Put the potato gratings in a bowl and add the salt, red chilli powder, black pepper powder, chopped onion, and garlic paste. Add in the arrowroot powder and cornflour. Mix well and check if it binds well. If not add a little more of the flours until it does.
- Heat the oil in a pan over low heat. Shallow-fry the hash browns on medium heat until one side is golden and crisp; then flip them over and fry the other side until it is golden, too. This should take about 3-4 minutes on each side.
- Remove the hash browns and serve them with tomato sauce.
Indian-Style Hash Browns
© 2020 Rajan Singh Jolly