Hash Browns

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 <quantity>4</quantity> 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 <quantity>½</quantity> onion

Fill a pan with <quantity>2<unit>inches</unit></quantity> of oil and heat to <temperature>350<unit>°F</unit></temperature>

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

Enjoy!

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