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Hash Browns

For Hash Browns


Maris piper potatoes 500 g  
clarified butter/ghee/olive oil 60-70 g

cornflour/starch 2-3 tbsp

Spice & Herb

minced garlic 2 cloves
chopped rosemary 1 tbsp
chopped thyme 1 tbsp


salt 1 pinch


cold water
oil for frying

For Mayo


mayo 6 tbsp
French’s yellow mustard 1 tbsp
Worcestershire sauce 1 tbsp
chopped dill 1 handful


  • Peeled and grated potatoes

  • Wash the potato in cold water and soak for 20 mins

  • Squeeze out moisture using a clean cloth

  • Cook potatoes with oil on medium heat for 20-30 mins adding the garlic, thyme and rosemary with a pinch of salt

  • Strain away the oil then combine potatoes with cornflour and shape

  • Freeze for 30-40 mins to set them firm

  • Mix ingredient of mayo to make the dip

  • Deep-fry at 175c for approx 5 mins


  • Soak potatoes: remove the exterior starch result in more rigid, less sticky and crispier crust 
  • Add cornstarch: combine potatoes together to shape easily
  • Freeze potatoes: set firm so that it will not break when frying


  • 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g

credit to chefthombateman

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