Hash Brown
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Serve these super crispy hash browns with tomato ketchup and shredded cabbage for breakfast or as a snack.
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Ingredients
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Instructions
- Take shredded potatoes into a large bowl filled with cold water. Stir until water is cloudy, drain, and cover potatoes again with fresh cold water.
- Stir again to dissolve excess starch. Drain potatoes well, pat dry with paper towels, and squeeze out any excess moisture.
- Heat butter in a large non-stick pan over medium heat. Sprinkle shredded potatoes into the hot butter and season with salt, black pepper, mixed herbs and paprika. Mix it well.
- Cook potaes until get little soft. Do not over cook. Switch off the flame. Transfer potatoes in mixing bowl. Let it cool down on room temperature.
- Add cornflour in potatoes mix it. Grease your palm take palmful mixture. Make ball n flatten in between of palm. U can use foil paper also for making perfect traditional hash brown.
- Heat oil in pan. Shallow fry hash brown from both the sides till it done crisp. Transfer it to a plate.
- Hash browns r ready to eat. Serve this with tomato ketchup and shredded cabbage.
Notes
Roll paper foil paper about an inch. Shape it in rectangle and grease it from inside before filling mixture in that. This will help you to make perfect traditional hash brown. Take out paper foil when u have to cook from another sides.
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