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Spicy Hash Browns

For Hash Brown


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


cold water
oil for frying

For Mayo


mayo 4 tbsp 
gochujang/hot sauce 1 tbsp 
honey/maple 1 tbsp 


  • 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


  • 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


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

credit to chefthombateman

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