Prep Time
20 min.
Cooking Time
25 min.
Serves
4
Difficulty
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About This Recipe
Potato hash brown can be called the brother of Belarusian pancakes, a relative of Jewish latkes or a friend of Swiss rösti. Simply put, hashbrowns are one of the varieties of potato cakes that can be found almost everywhere - in popular fast food establishments, at traditional Christmas markets, and in fine dining restaurants. The main difference between hash brown and traditional potato pancakes is the potato processing technology. For potato pancakes, grated raw potatoes are used, and to make hashbrown, potato strips are pre-blanched. We suggest you prepare a classic hashbrown at home, in which chopped garlic and grated cheese are added to the potatoes. And don't forget to serve a sauce of thick Greek yogurt mixed with lemon juice, olive oil, salt and paprika - it's the best hashbrown accompaniment!
Ingredients List
Total Ingredients: 9
Serves:
Potato - 800 g
Vegetable oil - 100 ml
Hard cheese - 80 g
Wheat flour - 3 tbsp.
Garlic - 1 clove
Dried dill - 1 tsp.
Sugar - ½ tsp.
Salt - to taste
Ground black pepper - to taste
Nutrition Facts
Serves:
🥓
Fat
132г
🍚
Carbohydrates
218г
🥩
Proteins
55г
🔥
Kcal
Daily Values
Preparation Steps
Step 1
Grate the peeled potatoes on a coarse grater. Place the potatoes in a saucepan or large saucepan and cover with hot water. Bring to a boil over high heat and blanch for 2 minutes.
Step 2
Place the potatoes in a colander and let the liquid drain. It is necessary to dry the potato mixture as best as possible so that the hashbrown does not fall apart during frying.
Step 3
Cool the potatoes to room temperature. Grate the hard cheese on a fine grater. Cut the garlic clove into thin slices, then finely chop. You can pass the garlic through a press.
Step 4
In a large bowl, combine cooled blanched potatoes, grated cheese and garlic. Add flour, salt, sugar, dried dill and ground black pepper. Gently stir the mixture with a spatula.
Step 5
Place a sheet of baking paper on your work surface and spread out the potato dough. Cover with a second sheet of baking paper. Roll out the dough to a thickness of 1.5 cm and remove the top sheet of paper. Cut the rolled out potato dough into squares with a side of 10-12 cm, then cut each square diagonally.
Step 6
In a deep frying pan with a diameter of 24 cm, heat the vegetable oil over medium heat for 3 minutes. Carefully layer in 3-4 hash browns. Fry until golden brown, 4 minutes, then flip to other side and continue cooking for another 3 minutes.
Step 7
Place the finished hashbrowns on a flat plate lined with paper towels to remove excess oil. Continue cooking until all the potato dough is gone. Serve hot or warm.
Enjoy your meal!
Follow the instructions step by step