Tuesday, 4 March 2014

How To Make Home Made Hash Browns

Hash Browns are pretty much a staple food in most of my friends homes growing up. 
These little bites of crispy goodness are simple to make ahead of time at home to have on hand for a quick side to any meal.

Before we start this recipe, were going to give you a lesson in potatoes. 
Why? Because this recipe will not come out right if you use the wrong kind of potato. 

There are 2 Categories of potatoes-

Mealy potatoes 

Include Idaho’s, Russet, Burbanks, Russet Arcadia, Norgold Russet, Goldrush, Norkotah and Long White. 
You'll know them because they are Thick skinned, they're very high in starch.

Waxy potatoes

 Round White, Round Red, Yellow Potato, Red skin Potato and Salad Potatoes, Waxy potatoes are high in moisture, high in natural sugars, but very low in starch and have a very thin skin. For recipes requiring shredded potatoes such as this homemade tater tot recipe or homemade hashbrowns, you'll want to use a Low starch, thin skinned, "waxy" potato; otherwise it will turn a nasty gray color during cooking.

You'll Need:

8 med. Waxy potatoes, cooked and peeled 
4 rounded tbsp. flour 
Dash pepper 
1 tsp. salt 
Canola oil 

Finely shred the potatoes or use ricer while potatoes are hot. 
Stir in flour, salt, and pepper. (Avoid mashing them as they take on a doughy/starchy texture).

Heat 1/4" oil in heavy pan. 
Form into small balls ( a cookie dough scoop works great for this!!) and drop into oil. 
Fry till slightly golden. 

Drain on paper towels, 

Cool then freeze. 

To Reheat quickly: 

Bake in single layer on baking sheet at 400F till crispy 

Optional Flavor Add-ins/ Variations:

1 Tbs Fresh Chopped Chives

1 Tbs. Chipotle Pepper

1 finely chopped jalapeno (seeds removed!)

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