Spicy Hash Browns
- serving for 3-4
- 1.5-2 hours
- pan
For Hash Brown
Ingredient
Maris piper potato 500 g
onion 1 pc
garlic 2 cloves
cornflour/starch 3-4 tbsp
Spice & Seasoning
cayenne pepper 1 tsp
ground cumin 1 tbsp
smoked paprika 1 tbsp
salt 1 pinch
Others
cold water
oil for frying
For Mayo
Ingredient
mayo 4 tbsp
gochujang/hot sauce 1 tbsp
honey/maple 1 tbsp
Directions
Peel and grate potatoes, onions and garlic
Wash the potato in cold water and squeeze out moisture
Add onion and garlic then squeeze out moisture
Fry in a little oil with a pinch of salt for 10 mins without coloring
Combine the potato onion mix with cornflour and spices then shape
Freeze for 30-40 mins to set them firm
Mix ingredient of mayo to make the dip
Fry at 160c for 5 mins on each side until golden
Principles
- Soak potatoes: remove the exterior starch result in more rigid, less sticky and crispier crust
- Add cornstarch: combine potatoes together to shape easily
- Replace natural starch to cornstarch: can cook at a higher temp without going too dark before fully cooked
- 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