This salty, crispy, and deep fried puck of potatoes is well worth the effort! Like those fast-food hash browns you once loved, but better.
You should use starchy potatoes for this recipe.
Uncooked hash browns can be wrapped tightly in plastic wrap and stored overnight in the fridge.
Cover 4 large potatoes with cold water in a large pot. Bring to a boil over high heat and cook for 8m to slightly soften them. Drain the potatoes
Trim, halve, and mince ½ onion
Fill a pan with 2 inches of oil and heat to 177 °C
Grate the potatoes, while they are still warm, on the coarse side of a box grater
Mix the onion with the potatoes
Generously season with salt and black pepper
Mix well while still warm and form oblong disks, packing tightly. Wet your hands between forming each hash brown
Fry the hash browns for 5m to 7m until golden brown. Do not crowd the pot. Drain on a rack or paper towels until ready to serve
Finish with fleur de sel. The hash browns are ready
Yield 6 people
Canola Oilfor frying
Black Pepperto taste
Fleur de Selto taste