Easy Crispy Homemade Hashbrowns

Name: Easy Crispy Homemade Hashbrowns
Cuisine: European
Ingredients: 600g potato; 1 tsp salt; 1/3-1/2 cup cornstarch; vegetable oil, for deep frying

4 steps

Super duper crispy potato hashies which are still fluffy inside 😎 This one is super duper easy!

Updated at: Thu, 17 Aug 2023 10:04:41 GMT

Nutrition balance score

Unbalanced

Glycemic Index

High

Glycemic Load

High

Nutrition per serving

Calories121.4 kcal (6%)

Total Fat1.9 g (3%)

Carbs24.3 g (9%)

Sugars0.8 g (1%)

Protein2 g (4%)

Sodium471.6 mg (24%)

Fiber2.1 g (8%)

% Daily Values based on a 2,000 calorie diet

Ingredients

5 servings

600gpotato

1 tspsalt

⅓ cupcornstarch

vegetable oil

for deep frying

Instructions

Step 1

Peel, wash and grate your potatoes then rinse really really REALLY well in cold water. Try to drain out as much water as humanely possible then dry between two tea towels.

Step 2

Cook potato and salt in some oil for 4-5 mins until potato gets tender but not mushy - it’ll start to look kinda glassy. (Cooking the potato first basically means the potato doesn’t have to cook when you fry it, and just needs to get crispy)

Step 3

Transfer to a bowl and mix with cornstarch. Mixture may feel dry and that’s okay, but should clump together when you squeeze tightly. Working with the warm mix, squeeze small handfuls into nuggets and then squish flat. Freeze overnight.

Step 4

You don’t have to double fry but it does make them EXXXTRA crispy! Deep fry at 160°C for a few mins. Then deep fry at 190°C for a few mins. For single fey just deep fry at 190°C til golden brown!