Not the most photogenic of all, nevertheless, yummy to the core! The other day me and my family were out until late on a weekday night and on our way back, got hungry for a midnight snack and I got this bright idea of making hash browns at home for the first time. Of course one can’t go wrong with anything prepared with potatoes. Surely enough the 3-4 batches I made were gone in no time, so much so that I didn’t get a chance to click a picture for the blog 🙂 Hence, I made it one more time just for blogging, and now who needs a reason to make hash browns anyways 🙂
Recipe (makes 4 batches):
Russet baking potatoes – 4 large sized
Salt – to taste
Pepper – to taste
Oil – 1 tablespoon
Black salt – to taste (optional)
- Peel and grate the potatoes. I used a food processor to grate the potatoes. Squeeze out the excess moisture. Soak excess moisture with the paper towel.The key is, the moisture should be gone from the potatoes to make it crisp.
- Heat some oil in a saute pan. Add the grated potatoes spreading them out at the bottom of the pan such that it is a thin single layer of potatoes. Sprinkle the regular and the black salt as well as pepper. The black salt was my addition to the recipe and I liked the taste. But if you are not a fan, you can skip it.
- After one side of the potatoes has become crispy, golden brown, turn it upside down. Try to flip the potatoes all at once, but if you are not able to flip all at once, don’t worry as it will still have the same yummy taste 🙂 Cook on the other side until it is crispy, golden brown.
This is a very quick recipe and the preparation time is less than 10 minutes. Use multiple pans simultaneously so that you can cook multiple batches at the same time.