November 22, 2011

Homemade Hash Browns

All of a sudden I decided I needed hash browns. I thought about looking up a recipe, but then decided against it. Used a mandolin to slice/shred a potato. Pan fried in canola oil, drained and sprinkled with pepper and fleur de sel. DELISH! My only problem was the middle became a bit mushy. After reading a bit online, I learned you should try to drain as much moisture as possible before frying, to attain a really crisp hash brown. Will try again soon.

1 comment:

  1. i love homemade hash browns! after i grate the potato i put it all in a clean tea towel and wring all the water out that way, and i also add a spoon or so of flour to the mix to absorb any extra moisture. oh wow yum hashbrowns :D

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