Side
Homemade Hashbrowns
1 h 30 minServes 6Nutri-Score C€
C
1 h 30 min
1 h 30 minHomemade Hashbrowns
recipe by
The Golden Balance
@thegoldenbalance
19 recipes
24 imports
0 cooked
what you need
Ingredients
russet potato (peeled and grated on the thickest holes)Produce2 pieces
egg (cracked)Dairy1 piece
flour (or starch, for dusting)Grains30 g
saltSpices5 g
black pepper (ground)Spices2 g
garlic powderSpices3 g
onion powderSpices3 g
frying oil (for deep frying at 170 °C)Pantry1 litre- flaky salt (for finishing)Spices3 g
per serving
Nutrition
88kcal
- Carbs
- 15 g
- Proteins
- 3 g
- Fat
- 2 g
what you’ll use
Tools
Grater
Mixing bowl
Colander
Baking tray
Deep fryer
Slotted spoon
step by step
Method
- Step 1
Grate the potatoes
- Peel the russet potatoes.
- Grate them on the thickest holes of the grater.
- Step 2
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.
- Step 3
Dry the potatoes
- Spread the potatoes on a towel.
- Squeeze out all the remaining moisture.
- Step 4
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.
- Step 5
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.
- Step 6
Fry the hashbrowns
- Heat the oil to about 170 °C (335 °F).
- Fry the frozen discs until golden and crispy.
- Step 7
Finish and serve
- As soon as they come out of the fryer, sprinkle with flaky salt.
most cooked first