1. Potatoes 500 gram 2. Onion powder 1tsp 3. Oil 3 tbsp 4. Butter 2 tbsp 5. Salt as per taste 6. Black pepper powder 1/2 tsp
# METHOD:
Serving Size: 3-4
Peel and grate the potatoes. Transfer to a bowl lined with cheese cloth. Or you can squeeze out water with fistfuls and pat dry with paper towels.
Sprinkle potatoes with salt and pepper and stir to combine. Heat a skillet over medium heat. Once it’s hot add 2 tbsp oil and 2 tbsp butter.
Add potatoes and spread in a single layer about 1/3″ thick. Sauté the potatoes for 5 minutes or until the bottom is browned and crisped up.
Flip the hashbrown. Drizzle 1 tbsp oil around the edges. Sauté for another 5 minutes or until the potatoes are golden brown and crisp on the second side.
Remove from heat and serve hot garnished with chopped coriander stems.
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# INGREDIENTS:
1. Potatoes 500 gram
2. Onion powder 1tsp
3. Oil 3 tbsp
4. Butter 2 tbsp
5. Salt as per taste
6. Black pepper powder 1/2 tsp
# METHOD:
Serving Size: 3-4
Peel and grate the potatoes. Transfer to a bowl lined with cheese cloth. Or you can squeeze out water with fistfuls and pat dry with paper towels.
Sprinkle potatoes with salt and pepper and stir to combine. Heat a skillet over medium heat. Once it’s hot add 2 tbsp oil and 2 tbsp butter.
Add potatoes and spread in a single layer about 1/3″ thick. Sauté the potatoes for 5 minutes or until the bottom is browned and crisped up.
Flip the hashbrown. Drizzle 1 tbsp oil around the edges. Sauté for another 5 minutes or until the potatoes are golden brown and crisp on the second side.
Remove from heat and serve hot garnished with chopped coriander stems.
[Hashbrowns (homelyplatter.blogspot.com)](https://homelyplatter.blogspot.com/2024/04/hashbrowns.html)