Description
Learn how to make delicious homemade hash browns that are crispy on the outside and tender on the inside. These golden brown patties make a perfect side dish for breakfast or brunch.
Ingredients
Scale
Potato Mixture:
- 500 g (1.1lb) floury potatoes (such as Maris Piper or Russet)
- 1 tbsp cornflour (cornstarch in USA)
- 1 tbsp rice flour
- 3 tbsp unsalted butter
- 1 tbsp neutral oil
- 1/2 tsp salt
- ½ tsp black pepper
- ½ tsp garlic powder
For Frying:
- 250 ml (approx. 1 cup) oil
- Maldon salt (to serve)
Instructions
- Boil the Potatoes: Place whole potatoes in a saucepan, cover with cold water, boil, then simmer for 15 minutes.
- Cool and Grate: Drain and cool the potatoes, then grate them.
- Prepare the Mixture: Add cornflour, rice flour, butter, oil, salt, pepper, and garlic powder to the grated potatoes. Mix gently.
- Shape the Patties: Divide the mixture, shape into patties, and freeze for 1 hour.
- Fry the Hash Browns: Heat oil in a pan, fry the patties until golden brown on both sides.
- Serve: Drain on kitchen paper, sprinkle with salt, and serve hot.
Notes
- You can customize the seasonings in the hash browns to suit your taste preferences.
- For extra crispiness, ensure the hash browns are well-drained and not overcrowded in the pan while frying.
- Prep Time: 30 minutes
- Cook Time: 20 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American
Nutrition
- Serving Size: 1 patty
- Calories: 180
- Sugar: 1g
- Sodium: 250mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 10mg
Keywords: hash browns, homemade, breakfast, brunch, crispy, potato patties
