Ingredients
Equipment
Method
- Peel and grate the potatoes, rinse under cold water, and drain thoroughly.
- Boil grated potatoes for about 3 minutes, then drain and let cool completely.
- In a bowl, combine cooled potatoes with salt, sugar, black pepper, cornstarch, and beef stock powder; mix until evenly coated.
- Shape the mixture into oval-shaped patties and place on a baking sheet lined with parchment paper; refrigerate for at least 30 minutes.
- Heat oil in a frying pan over medium heat, fry the patties until golden brown and crispy on both sides, then drain on paper towels.
Nutrition
Calories: 160kcalCarbohydrates: 32gProtein: 3gFat: 3gSaturated Fat: 0.5gSodium: 300mgPotassium: 450mgFiber: 2gSugar: 1gVitamin C: 15mgCalcium: 2mgIron: 4mg
Notes
For extra crispiness, double-fry the hash browns. Cook once, let cool slightly, then fry again.
Use fresh potatoes for better texture instead of pre-shredded ones.
Store leftovers in an airtight container in the fridge for up to 3 days. For reheating, use the oven at 350°F to restore crispiness.
You can also freeze uncooked patties for future use and fry them directly from frozen. Enjoy experimenting with different spices for unique flavor profiles!
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