HOMEMADE HASHBROWNS Nov 13 Written By Eleanor Debel https://www.youtube.com/shorts/2sG4sq3wJ8U PrintHOMEMADE HASHBROWNS Yield 2-4Prep time1 H & 15 MCook time10 MinTotal time1 H & 25 M Ingredients 2 large russet potatoes, washed and peeled1 egg ¼ cup flour or starch of choice ½ tsp salt ½ tsp pepper ¼ tsp garlic powder ¼ tsp onion powder 1-2 cups oil for frying InstructionsUsing a box grater, grate the peeled potatoes on the largest hole to create shreds. Submerge the shredded potato into a large bowl of cold water and agitate the potato to start releasing the starch. Drain and then submerge in fresh cold water, continue this process until the water runs clear. Drain the potatoes once more then lay out on several sheets of paper towels and press any excess moisture out. Gather the potatoes into fresh paper towels and squeeze out any last moisture that remains. For the crispiest hash brown you need to remove as much moisture as possible from the potatoes.Transfer the now-dry potatoes to a large bowl and add in the egg, flour or starch, salt, pepper, garlic powder and onion powder. Thoroughly combine to create a cohesive mixture, it should be dry enough to hold together in a ball when squeezed without dripping any moisture out, add more starch if necessary. Line a sheet tray with parchment or wax paper and using your hands form patties of the hash brown mixture then place them onto the tray. Freeze the hash brown patties for at least 1 hour and up to several weeks. When ready to eat, heat oil in a large cast iron pan to about 350F, you want to keep the temperature between 350 F and 360 F while frying for perfect golden brown hash browns. Place the hash brown patties into the preheated oil and cook for about 5 minutes on each side, flipping over if necessary until golden brown and impossibly crispy. Remove to a paper towel or wire rack and immediately sprinkle with salt. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance potatotechniqueeasyfried Eleanor Debel
HOMEMADE HASHBROWNS Nov 13 Written By Eleanor Debel https://www.youtube.com/shorts/2sG4sq3wJ8U PrintHOMEMADE HASHBROWNS Yield 2-4Prep time1 H & 15 MCook time10 MinTotal time1 H & 25 M Ingredients 2 large russet potatoes, washed and peeled1 egg ¼ cup flour or starch of choice ½ tsp salt ½ tsp pepper ¼ tsp garlic powder ¼ tsp onion powder 1-2 cups oil for frying InstructionsUsing a box grater, grate the peeled potatoes on the largest hole to create shreds. Submerge the shredded potato into a large bowl of cold water and agitate the potato to start releasing the starch. Drain and then submerge in fresh cold water, continue this process until the water runs clear. Drain the potatoes once more then lay out on several sheets of paper towels and press any excess moisture out. Gather the potatoes into fresh paper towels and squeeze out any last moisture that remains. For the crispiest hash brown you need to remove as much moisture as possible from the potatoes.Transfer the now-dry potatoes to a large bowl and add in the egg, flour or starch, salt, pepper, garlic powder and onion powder. Thoroughly combine to create a cohesive mixture, it should be dry enough to hold together in a ball when squeezed without dripping any moisture out, add more starch if necessary. Line a sheet tray with parchment or wax paper and using your hands form patties of the hash brown mixture then place them onto the tray. Freeze the hash brown patties for at least 1 hour and up to several weeks. When ready to eat, heat oil in a large cast iron pan to about 350F, you want to keep the temperature between 350 F and 360 F while frying for perfect golden brown hash browns. Place the hash brown patties into the preheated oil and cook for about 5 minutes on each side, flipping over if necessary until golden brown and impossibly crispy. Remove to a paper towel or wire rack and immediately sprinkle with salt. Serve immediately and enjoy. Did you make this recipe?Tag @thegoldenbalance on instagram and hashtag it #thegoldenbalance potatotechniqueeasyfried Eleanor Debel
