Guarnición

Homemade Hashbrowns

1 h 30 minPara 6Nutri-Score C€

1 h 30 min

Guarnición

receta de

The Golden Balance

@thegoldenbalance

lo que necesita

6 personas

russet potato (peeled and grated on the thickest holes)Frutas y verduras2 piezas
egg (cracked)Lácteos1 pieza
flour (or starch, for dusting)Cereales30 g
saltEspecias5 g
black pepper (ground)Especias2 g
garlic powderEspecias3 g
onion powderEspecias3 g
frying oil (for deep frying at 170 °C)Despensa1 litro
flaky salt (for finishing)Especias3 g

por ración

88kcal

lo que usará

paso a paso

Grate the potatoes
- Peel the russet potatoes.
- Grate them on the thickest holes of the grater.
Paso 1
Rinse out the starch
- Submerge the grated potatoes in very cold water.
- Rinse a couple of times until the water runs clear.
- Drain through a strainer.
Paso 2
Dry the potatoes
- Spread the potatoes on a towel.
- Squeeze out all the remaining moisture.
Paso 3
Mix the hashbrown mixture
- Crack in the egg.
- Add a light dusting of flour or starch.
- Season with salt, pepper, garlic powder and onion powder.
- Massage everything together with a gloved hand; add more starch if the mixture is too wet and not sticking together.
Paso 4
Shape and freeze
- Line a sheet tray with wax paper.
- Form the mixture into thinner discs.
- Freeze for at least one hour, or freeze and cook whenever you want.
Paso 5
Fry the hashbrowns
- Heat the oil to about 170 °C (335 °F).
- Fry the frozen discs until golden and crispy.
Paso 6
Finish and serve
- As soon as they come out of the fryer, sprinkle with flaky salt.
Paso 7