Hash Browns
- serving for 3-4
- 1.5-2 hours
- pan
For Hash Browns
Ingredient
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
Seasoning
salt 1 pinch
Others
cold water
oil for frying
For Mayo
Ingredient
mayo 6 tbsp
French’s yellow mustard 1 tbsp
Worcestershire sauce 1 tbsp
chopped dill 1 handful
Directions
-
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
Principles
- 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
Notes
- 1 pound=16 ounces=453 g ; 1 tablespoon=15 g ; 1 teaspoon=5 g
credit to chefthombateman