Potato Hash Brown
Potato hash brown- a crisp crunchy easy to make vegan potato snack
Servings: 8 person
Calories: 23kcal
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
Nutrition
Calories: 23kcal | Carbohydrates: 3g | Protein: 0.4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Sodium: 9mg | Potassium: 31mg | Fiber: 0.5g | Sugar: 0.2g | Vitamin A: 252IU | Vitamin C: 4mg | Calcium: 8mg | Iron: 0.2mg