Hash Browns

About Hash Browns

Ingredients

• Medium potatoes, thickly grated 4
• Medium onion, finely chopped 1
• All purpose flour ½ cup
• Eggs 2
• Salt to taste
• Black peppercorns, crushed to taste
• Oil to shallow-fry
• Chaat masala (optional) to sprinkle
• Spring onion greens, chopped to garnish

How to Make Hash Browns (Stepwise Photos)

Method

1. Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place them in a mixing bowl, add onion, flour and eggs and mix everything well. Add salt and crushed black peppercorns and mix well.
2. Heat sufficient oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking. Put 2 tbsps of potato mixture per hash brown in skillet, spreading into 3-inch rounds with a fork. Reduce heat and cook till undersides are browned or for about 5 minutes. Flip them and cook till the other side is similarly browned. Drain them on absorbent paper.
3. Add more oil to skillet as needed and cook more hash browns in the same way.
4. Arrange them on serving plates, sprinkle chaat masala (if using), garnish with spring onion greens and serve.

Additional Tips and Tricks

About chef

Chef Madhu Sneha

Model, actor Madhu Sneha Upadhyay is a young cooking enthusiast who steals time between shoots to experiment with cooking. Young, tech savvy, well travelled with a high food quotient, she in every way represents the new generation of home cooks, with less time on their hands and yet the will to never settle for the ordinary especially when it comes to their culinary palate.

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps