Restaurant-Style Hash Browns Recipe
I like to cook and eat natural, healthy, and tasty foods. I use minimal oil and don't use artificial colors or preservatives in my cooking.
Restaurant-Style Hash Browns Made at Home
A Mouth-Watering Appetizer to Relish
In my opinion, hash browns are guilt-free snacks. I make this statement because I made it at home yesterday. These potato snacks absorbed very little oil, and they were very crispy outside and soft inside.
The potato is good for health. It is a very popular vegetable throughout the world, mainly due to its awesome taste and health benefits. It has low calories, and no fat, sodium, or cholesterol. It is a good source of vitamin C, potassium, vitamin B 6, fiber, and antioxidants.
Hash browns are comfort food, especially for young adults and kids. It doesn't need any serious accompaniment to pair with. Tomato ketchup on the side makes a good combo.
Making hash browns was thrilling as there were only a few simple steps involved in the preparation. It took me about 30–40 minutes to serve hash browns for three people.
Now, let me share the detailed recipe with you.
Cook Time
| Prep time | Cook time | Ready in | Yields |
|---|---|---|---|
25 min | 15 min | 40 min | Serves three people |
Ingredients
- 2 medium size potatoes, peeled, grated
- a large bowl ice cold water
- 2 tbsp corn flour
- 2 tbsp rice flour
- 1 tbsp all purpose flour, or wheat flour. I used wheat flour
- 1/4 tsp pepper powder
- 1/4 tsp paprika, I didn't have. Hence, not used
- 1/2 tsp pasta spice mix, you can use any spice mix of your choice
- 1/4 tsp dried oregano, you can use any spice mix of your choice
- salt to taste
- oil for deep frying
Step-By-Step Instructions and Images for Making Hash Browns
- Wash potatoes. Peel them. Grate them. Put them in ice-cold water. Set aside for 15 minutes.
- Alternatively, you can immerse them in regular water and add ice cubes to make it chill.
- Squeeze shredded potatoes by holding tight inside the palms. This is the best way to remove the excess starch from potatoes. Now, you should make the potato julienne dry.
- Place them on an absorbent paper towel. Cover it with another towel. Press tightly and pat to remove the entire water from the potato.
- In the next step, saute them for 5 minutes adding a few drops of oil. This is to further make them dry and par-cook them. I didn't follow this step. Straight away made the dough.
- For making the dough, put pat dried potato in a large bowl. Add corn flour, rice flour, and all-purpose flour or wheat flour.
- Add spices as per your choice. I added pasta spice mix, dried oregano, and black chili powder. Adding some paprika will also be good. Add salt.
- Gently knead to get a smooth dough. Place it between two plastic sheets. Gently press it. Roll with a rolling pin to make it thin and flat.
- Remove the topside sheet. Cut it in squares. Refer to the pic.
- Fry 5–6 of such squares in a batch in medium hot oil. Fry them till they get golden brown. Place them on an absorbent paper towel.
- Repeat the same for frying all the squares. Turn off the heat.
- Your favorite hash browns are inviting! Serve these super crunchy and delicious snacks with tomato ketchup. Enjoy this yummy dish as a tea-time snack/evening snack!
Step one: Take two potatoes. Wash them.
Peel them.
Step two: Grate them.
Step three: Immerse grated potato in ice cold water. Set aside for 15 minutes.
Squeeze them as per instructions. This is the best method to remove starch from potatoes.
Step four: Place the squeezed potato julienne in a paper towel. Wrap it around and press or pat to dry them up further.
Making the grated potato dry.
Now, the potato julienne are almost dry. You can saute them for 5 minutes with a few drops oil to par cook them. This process will help to dry them further. I didn't par-cook them.
Step five: Place the potato julienne in a bowl. Add corn flour, rice flour, and wheat flour or all purpose flour.
Add salt and spices of your choice. I added pepper powder, pasta spice mix, and dried oregano.
Step six: Knead together to get a smooth and firm dough. No need to add water while kneading.
Step seven: Place the dough between two plastic sheets or butter papers. Press the dough and roll using a rolling pin to make it thin and flat. Remove the upside sheet. Cut it in square shapes.
Step eight: Deep fry 5-6 of such squares on medium high heat till they are crunchy and golden brown.
Remove, place them on an absorbent paper towel. Repeat the same to make all hash browns.
Now, your favorite hash browns are ready to munch! Serve a few of them hot in a plate with tomato ketchup on the side. Enjoy eating this awesome snack.
© 2018 ShailaSheshadri
