Crispy Hash Browns (Potatoes)

Crispy Hash Browns {Potatoes}

Prep Time

5 mins

Cooking Time

15 mins

Total Time

20 mins

Course

Snacks

Servings

4 People

Ingredients

3 large Potatoes ( Par boil potatoes, peel and grate)

2 medium sized onions, finely chopped

4 garlic cloves, finely chopped

1/2 tsp dried parsley

1/2' tsp crushed peppercorns

1/2 tsp oregano powder

Salt as required

2 to 3 tablespoon corn flour

3 tablespoons of extra virgin olive oil/peanut oil

Cooking Instructions

1.Wash and cook potatoes in pressure cooker for one whistle, when done, open lid cool down, use a peeler to peel off the potatoes. Grate, squeeze extra moisture, keep aside.

In a pan pour a tablespoon of peanut oil fry onions, garlic cloves, sauté till they are brown

In a bowl add sautéed onion, garlic to grated potatoes, add parsley, basil, pepper powder, oregano and salt. Mix gently and toss. Also add corn powder and mix it well.

Take any mould, compact the mixture like patties and shallow fry in butter/oil till both sides are golden brown in slow flame.

Serve hot.

Do you have a favourite way to make crispier hash browns? Please share about your way of making it in comments.

Notes/Tips

Peel the potatoes and grate them using the box grater with large holes.

Remember to squeeze the moisture out of the potatoes, The excess moisture should be pressed out as much as possible, this ensures crispier hash browns.

Make sure you spread the potatoes evenly and 1/4 to1/2 inch thick for uniform cooking.

Also gently flip the hash browns when they ae golden brown in the bottom. Its always best to use a metal spatula to flip over.