Potato hash brown, step by step images

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I am back, after a short break with a classic breakfast recipe. Whenever I feel tedious with our Indian breakfast, I switched into international dishes which makes my day different. You will love this potato hash brown from North American kitchen which is made with little ingredients.

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If you want a quick morning meal, this is a perfect recipe. Grate the potatoes and put them in medium cold water. This step two benefits, it helps to remove the potato starch and makes hash brown crispy. It also help to prevent potatoes from colour change. There I am using string hopper presser to drain the potatoes from water or you can simply use a clean kitchen towel. Let’s see the recipe…


INGREDIENTS
  • 2 large peeled potatoes
  • 1 tbsp all purpose flour or maida
  • 2 tbsp of grated shallots
  • 1 egg white
  • Salt and pepper to taste
  • vegetable oil required
INSTRUCTIONS
  1. Take a bowl with cold water and grated potatoes using a grater then place them immediately into cold water for about 5 to 10 minutes.
  2. Remove the potatoes from the water using a potato ricer or string hopper presser (idiyappam presser). Squeeze out excess liquid using a clean kitchen towel.
  3.  Add the potatoes into a bowl then add the flour, egg white, salt, pepper and onion, mix together to combine well.
  4. Meanwhile add oil to coat the bottom ( 2 tbsp) of a large non-stick skillet, preheat over medium high heat.
  5. When the pan is hot add 1/3 cup of potato mix at a time, flatten it as much as possible with a spatula to get maximum crispiness.
  6. Cook them for about 6 to 7 minutes on each side until really brown and crispy.
POTATO HASH BROWN RECIPE, STEP BY STEP PICTURES

Take a bowl with cold water and grated potatoes using a grater then place them immediately into cold water for about 5 to 10 minutes.

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Remove the potatoes from the water using a potato ricer or string hopper presser (idiyappam presser). Squeeze out excess liquid using a clean kitchen towel.

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Add the potatoes into a bowl then add the flour, egg white, salt, pepper and onion, mix together to combine well.

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Meanwhile add oil to coat the bottom ( 2 tbsp) of a large non-stick skillet, preheat over medium high heat.

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When the pan is hot add 1/3 cup of potato mix at a time,

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Flatten it as much as possible with a spatula to get maximum crispiness.

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Cook them for about 6 to 7 minutes on each side until really brown and crispy.

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Serve hot with tomato ketchup.

Enjoy!
Happy cooking!

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