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Hashbrowns

 INGREDIENTS:

  1. Potatoes 2 large size
  2. Onion 1 large sliced
  3. Garlic Powder 1 tsp
  4. Corn flour 1 tbsp
  5. Rice flour 1 tbsp
  6. Eggs 2 large (Optional)
  7. Oil 3 tbsp
  8. Butter 3 tbsp
  9. Salt as per taste
  10. Black pepper powder 1/2 tsp

METHOD:

Serving Size: 3-4

In a fry pan heat 1 tbsp butter and sauté the onion until golden brown and reserve. 

Peel and grate the potatoes on a large-holed box grater. Rinse the grated potatoes well until the water runs clear. 

Drain the potatoes and place them on a clean towel. Twist the towel to remove as much moisture as possible.

Transfer the grated potatoes to a bowl. Add caramelized onion, garlic powder, salt, black pepper powder and garlic powder.

Break the eggs (if using) and add corn flour and rice flour. Mix well and add to the potatoes.

Take small handfuls of the mixture and form into thin patties to ensure even cooking and browning. 

Heat a skillet over medium heat. Once it's hot add the hashbrowns. Fry for 6-8 minutes turning once halfway through cooking until the hashbrowns are golden brown and crispy.


Remove from heat and serve hot with scrambled eggs and ketchup.

NOTE:
Adding eggs and flour help bind the potatoes together, making them more like latkes. This is especially useful if you want hash browns that hold their shape in a patty rather than a loose, shredded pile. Although, the classic style is to form a flat, pancake-like shape and then fried. You can make hashbrowns without eggs and flour depending on your personal preference.




 




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