Homemade Hash Browns
Ingredients
The potatoes
The binding agents
-
1
tablespoon
potato starch
-
3
tablespoons
rice flour
-
1
tablespoon
cornstarch
The seasonings
-
1
teaspoon
salt
-
¼
teaspoon
garlic powder
The cooking fats
-
1½
tablespoons
butter
-
1
tablespoon
oil
The moisture
Instructions
- Grate the potatoes and soak them in cold water for 20 minutes, then drain and squeeze out moisture.
- Melt butter in a skillet over medium heat and cook the shredded potatoes for 15 minutes.
- Transfer the potatoes to a bowl to cool, then mix in the remaining ingredients until a thick dough forms.
- Shape the mixture into rectangular hash browns and refrigerate for at least two hours.
- Heat oil in a pan and fry the hash browns for 2-3 minutes on each side until golden.
- Drain the cooked hash browns on a wire rack before serving.
Nutrition Facts (estimated)
Servings
12 servings
Calories
72
Total fat
2g
Total carbohydrates
13g
Total protein
1g
Sodium
209mg
Cholesterol
0mg
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