Homemade Hash Browns
Looking for McDonald's style Hash Browns? Look no further than these Homemade Hash Brown Patties - Crispy on the outside and fluffy on the inside, you'll never need the drive through again!
- 2 large White Potatoes (Maris Pipers, King Edward & Russets are good choices)
- 2 tbsp Plain Flour, or as needed
- 1 Shallot, peeled
- 2 tbsp Vegetable/Sunflower Oil
- 1 tbsp Unsalted Butter
- Salt & Black Pepper, to taste
Shred your potatoes with a box grater and soak in a bowl of cold water. Swish around with your hand to get out as much starch as possible, then drain.
Place a cloth over your bowl and place your potato on top. Grate over a shallot, then twist into a ball and squeeze out as much moisture as possible.
Place into a bowl and combine with your flour and a good pinch of salt and pepper. Mould into 6 equal oval shapes.
Melt your butter over medium heat with your oil then add your hash browns. Fry for 4-5mins each side OR until golden brown and crispy.
a) Salting the potatoes - You notice that when you first add the flour it almost becomes too dry to form the patties. However the potato will start releasing a small amount of moisture due to the salt, which in turn helps in forming the patties. Use your flour accordingly to adjust when this happens.
b) Freezing before frying - If your patties are struggling to hold together consider popping them in the freezer for 10 mins to help keep shape before they hit the pan.
c) Forming the patties - Try and mould them on the thinner side, of course the thinner they are the more crispy they will be.
Calories: 96kcal | Carbohydrates: 18.55g | Protein: 2.22g | Fat: 1.68g | Saturated Fat: 0.409g | Polyunsaturated Fat: 0.111g | Monounsaturated Fat: 1.077g | Cholesterol: 1mg | Sodium: 82mg | Potassium: 402mg | Fiber: 2.2g | Sugar: 0.86g | Vitamin A: 50IU | Vitamin C: 16.5mg | Calcium: 10mg | Iron: 0.9mg