Potato Hashbrown

Potatoes😋😋😋😋😋😋Do I even have to justify a recipe which has potatoes in it ???!!! 

Here is yet another brilliant potato recipe; hash browns. 

There are many variations in hash brown recipe. Some use egg as an ingredient. Some use pepper, garlic, oregano for seasoning. But I like it in a simple way....the Indian way😀 with chilli powder!!!

NOTE : Perfect hash browns need 30 minutes per hash brown. So, to quickly make more in one go, you can use Cello multi cavity mini uttappam pan. You can get one, click here 

All you need (for 10 small hash browns)

Potatoes - 3 big ones (If you have only small sized potatoes at your disposal, use 5 or 6)

Oil for shallow frying

Salt, chilli powder - to taste

All you need to do

1) Wash, peel and shred potatoes in small holed shredder. (Small holed shredder gives thin & lengthy shreds which makes the hash crispy)

2) Place the shredded potatoes in water (preferably cold water) and wash away the starch. Strain the water. 

4) Important step. Do not skip if you want good crispy hash. In a clean cloth, take little shredded potatoes and squeeze the water out. 

 

5) Add salt and chilli powder to taste and mix thoroughly.

6) Heat a tawa (preferably non-stick). Once the tawa is heat, simmer the heat. Spread a portion of shredded potatoes. pour oil on the edges. Pat it down lightly so that the strings will bond together.  Leave it for 12-15 minutes. Keep a timer. 

7) After 15 minutes, flip & leave it for another 15 minutes. 

9) Once browned, serve hot as is or with ketchup.