Hashbrown recipe for home cooking

2024 Author: Isabella Gilson | [email protected]. Last modified: 2023-12-17 03:14

Parents and young children and teenagers probably know what a hash brown is. The recipe, however, has not yet been mastered by many: for some reason, people have an opinion that it is complex and difficult to implement. The deepest delusion: such dishes among the Slavs exist, and from time immemorial. Our analogues are known under the names of potato pancakes and sorcerers. Their composition is almost exactly the same as that of the hashbrown - the recipe is exclusive except for some subtleties of execution. And if you know and apply them, McDonald's will become less interesting for your offspring: you can get the same thing at home.

Features of cooking hashbrown

There are a few subtleties that you need to follow if you want to get a dish from McDonald's, and not Belarusian potato pancakes.

1. Not every potato will do. A variety is required that boils well, but does not fall apart when frying. Perfect fitblue-eyed and reddish-skinned potatoes.
2. In no case do eggs enter the "dough".
3. If you are making hash brown, the recipe may suggest raw or boiled potatoes. But in any case, it must be squeezed well through a paper towel before sculpting "cutlets".
4. Do not use olive oil for frying. Unrefined corn is considered the best, but regular sunflower will do. And some recipes call for butter.

Classic hashbrown recipe with photo

As already mentioned, there are several ways to build a dish so beloved by children. Let's start with the option that produces a hash brown "like in McDonald's." The recipe requires the use of boiled tubers and butter. There are several secrets here:

1. You need to boil potatoes only peeled, no "uniforms".
2. The time for cooking is given so much that the tubers soften, but do not begin to boil even on the surface.
3. After cooling, the potatoes should rest overnight in the refrigerator.

The next morning, the tubers are rubbed on a coarse grater, peppered and s alted. Small flat cutlets are formed: their thickness is selected in such a way that a crispy crust sets on the outside, and a soft “filling” remains inside. Hashbrowns are fried on both sides until a confident blush and served with sauces, mayonnaise or ketchups.

Hashbrown with pepper

This method may seem more laborious, but with some skilltakes no more time than a classic hashbrown. The recipe this time prescribes peeled potatoes quickly so that they do not have time to darken, grate and dip in boiled water for a couple of minutes. Then the workpiece is first decanted through a colander, and then carefully squeezed out with a towel. As usual, the dough must be s alted and seasoned with pepper; You can add chopped herbs for flavor. At the same time, finely chopped sweet Bulgarian pepper interferes with the dough. In a separate small bowl, a couple of eggs are beaten until foamy with s alt, then a spoonful of flour is poured in, and the beating is resumed. Now let's get down to cooking. Formed pancakes are placed in the heated oil, they are poured over with the egg-flour mixture. When the hashbrowns are fried on the bottom, you need to deftly throw them to the other side. Ruddy on all sides, they immediately rush to starving children.

Raw hashbrown

The closest thing to the taste of the Slavic analogues of hash brown potatoes, which are not previously boiled - either whole or grated. The tubers are rubbed and squeezed well. At the same time, you need to catch the spin measure: the “shavings” should not be overdried, otherwise the hashbrown will crumble. S alt, pepper, the already described egg mixture on top - and sleight of hand when flipping.