Restaurant-style crispy egg-free hash brown

Name: Restaurant-style crispy egg-free hash brown
Cook time: 17 min
Total time: 77 min
Yield: 4
Ingredients: 1 kg Potato; about 1 tbsp Cornstarch; 1–2 pinches Salt; a little Black pepper; a few tbsp Oil; 1 Green onion; 1 Pickle; 1 Lemon juice; 1 Mayonnaise

Recipe by Ashpaz TV | آشپز تی‌وی (@ashpaz_tv) on YouTube · View original post

6.3/10 · PopularityBased on the original YouTube post’s likes, views and comments.

A simple restaurant-style hash brown made with grated potato, cornstarch, salt and black pepper. The grated potato is rinsed and squeezed dry, lightly fried, bound with cornstarch, shaped and frozen, then fried until golden and served with a quick green onion, pickle and mayonnaise sauce.

Health score 5.9/10
17 min
Serves 4
Easy
309 kcal

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Ingredients

PotatoMain ingredient1 kg
CornstarchTo bind the potatoesabout 1 tbsp
Green onionFor the sauce1
PickleFor the sauce1
MayonnaiseFor the sauce1

You probably have these

SaltTo taste1–2 pinches
Black pepperFor the hash brown and the saucea little
OilFor fryinga few tbsp
Lemon juiceFor the sauce1

Method

Peel the potatoes.
Grate the potatoes with a coarse grater.
Put the grated potatoes in a basket, net or strainer and rinse under running water until the excess starch is washed off.
Put the potatoes in a clean cloth and squeeze firmly to remove as much water as possible, then squeeze again.
Add a little black pepper.
Add 1 to 2 pinches of salt.
Pour a few tablespoons of oil into a pan and heat it.
Add the potatoes to the oil and fry for a few minutes over low heat, stirring constantly, until slightly softened and semi-cooked and no longer dry and crisp.
After the potatoes have lost some heat and are cool enough to touch, add about 1 tbsp cornstarch and mix and knead until it is absorbed and the potatoes stick together.
Taste the mixture and add more salt if needed.
Shape the mixture into patties by hand, like kotlet, pressing firmly so the strands stick together; you can also use rings or molds or make cylindrical shapes.
Put the shaped hash browns in the freezer until completely frozen.
For the sauce, mix chopped green onion, chopped pickle, lemon juice, mayonnaise and black pepper.
Remove the frozen hash browns from the freezer and gently separate them from the paper.
Heat the frying oil well before frying.
Fry the frozen hash browns in the hot oil.
When one side is golden brown, turn them over and fry the other side until golden.
Drain the excess oil on a paper towel or a surface that absorbs it.
Serve the hash browns with the sauce.