Hash Browns – Easy to make crispy potato snack
Hash browns are a popular american roasted potato dish like Indian aloo tikki. There are so many version of it like the Swiss style potato Rosti ,Polish latkes and German style hash brown -Kartoffelpuffer. These hash browns are made with grated potatoes, some people made it with raw grated potatoes and some prefer to par boil them before roasting.
You can bake them in an oven, air fry them or cook like the traditional way- pan roast them. My favourite way is to roast them on my cast iron pan with oil and butter mix. These hash browns are crisp from outside and yet have soft center.
These hash browns are perfect for breakfast , appetizer or for brunch menu. Top them with cheese, mayo or ketchup and enjoy with tea or coffee. The addition of parsley gives a nice flavour and colour to the hash browns but this is totally optional. you can add any herb of your choice even can add CHEESE, chopped green chilies, some carrot or zucchini in it for flavour and crunch.
Tips to make crispy hash browns-
- Use starchy potatoes to make hash browns like russet potatoes
- Grate using the large side of the grater ,rinse at least thrice to get rid of the potato starch.
- Then squeeze the potato very tightly with hand or by wrapping in a cloth, squeeze as much as water you can squeeze.
- Take the potatoes in a bowl , add salt , pepper / cayenne pepper /cumin ,chopped chili or any seasoning you want to add, add some chopped parsley or your favourite herb or some shredded veggies for color and crunch.
- For binding you can add some dried bread crumbs or corn flour/rice flour.
- you can also add sliced and finely chopped jalapenos/ cheese/zucchini/ carrot/ parsley /rosemary etc as per your preference.
- Shape them like a patty with your hands or use a cookie cutter for perfect round shape.
- Spread on hot griddle and wait for 2-3 minutes and only then flip the side of hash brown.
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Potato Hash Brown
Potato hash brown- a crisp crunchy easy to make vegan potato snack
Ingredients
- 4 big Potatoes / Aloo 700 gm
- to taste Salt / Namak
- 4 tbsp Parsley chopped
- 1 jalapeños chopped
- 3 tbsp Corn flour OR Rice flour
- 1 tsp Crushed pepper corns/kuti hui kali mirch – 1/2 tsp
- 1 tsp Red paprika powder/ Chili flakes
frying
- 1/2 tbsp Cooking oil
Instructions
- Peel and grate the potatoes using the thickest side of the grater.
- Wash them with enough water thrice at least to remove all the starch.
- Squeeze out all the water by wrapping and squeezing in a cloth.
- Add the potatoes in a bowl, add salt ,pepper , your favourite chopped herb or any vegetables you want to add.
- Add some corn flour/ rice flour/ bread crumbs for bindling .
- Heat a heavy griddle or pan, when it become hot then add some oil or butter over it .
- Using your finger scoop some mixture on the griddle and flatten it using a spatula or use a cookie cutter to make neat round shapes.
- Depending on the size of your pan make that much in a batch , dont over fill the pan.
- Press down with a spatula and let them cook at least for 2-3 minutes from one side then only flip and turn the sides.
- Cook on medium high heat and take care not to burn them, keep checking. continue to cook till both sides are done.
- You can add some grated cheese on hot hash brown after removing from the pan
- Serve hot with tomato ketchup , any tangy dip or vegan mayo