Perfect Crispy Homemade Hash BrownsVeg
Create the perfect homemade hash browns that are far superior to store-bought versions. These crispy, flavorful delights are easy to prepare with simple pantry staples. By grating and drying your potatoes, you ensure a perfect crunch on the outside while maintaining a tender center. Infused with onion and garlic powder, plus a touch of cheddar cheese, these are the ultimate breakfast side dish. Freeze leftovers to enjoy a delicious, crispy breakfast whenever you like.
Ingredients
2 large Boiled Potatoes
Onion powder : 1/2 tsp
Garlic powder : 1/2 tsp
to taste Salt
to taste Pepper
2 tbsp All-Purpose Flour (Maida)
1 cup Cheddar Cheese
For frying Oil
Instructions
1
Peel the potatoes and grate them using a box grater.
2
Place the grated potatoes in a bowl of cold water to remove excess starch. Mix well, then drain.
3
Transfer the potatoes to a towel and squeeze thoroughly to remove all moisture; the potatoes must be dry.
4
Heat oil in a pan over medium-high heat and fry the potatoes for 4–5 minutes.
5
Remove from heat and let the mixture cool slightly.
6
Season the potatoes with onion powder, garlic powder, salt, and pepper. Add the flour and cheddar cheese, mixing until well combined.
7
Form the mixture into small, golf-ball-sized patties.
8
Preheat fresh oil in a pan to 350°F (177°C).
9
Fry the patties until they are golden brown on both sides.
10
Remove and place on a paper towel-lined plate to drain excess grease before serving.
