Hash browns are pan fried  crispy potato patties made with  shredded potatoes. They are very much like aloo tikki, the popular north indian snack that is made with mashed boiled potatoes.

 In this recipe I have added some finely chopped veggies in the potatoes.
The trick for the perfect crispy hash browns is to squeeze as much moisture out of the potatoes as possible and start to cook on medium high heat without disturbing   for at least 4 to 5 minutes.




Prep time-  10  Minutes
Cook Time-  20- 25 Minutes
Serves- 2- 3

Ingredients

  • 3 medium potatoes- grated
  • 1/2 cup fresh spinach leaves - chopped 
  • 1/2 medium onion- chopped finely
  • 1/2 carrot - grated
  • 1 1/2 tablespoon cornflour
  • Red chilli powder- 1/2 tsp
  • Salt- To taste.

Instructions-

  • In a bowl mix grated potatoes, spinach, onion, carrot
  • Add 1/2 tsp salt and mix well
  • Squeeze the veggie mixture to remove all the moisture out
  • Add red chilli powder and corn flour
  • Adjust salt by tasting the mixture
  • Form the mixture into patties
  • Heat oil in a pan for shallow frying
  • Put the patties gently in the hot pan
  • Let them brown on medium high heat for few minutes from both the sides then lower the       heat to medium.
  • Cook till done.


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Posted by sneh On Monday, August 11, 2014 7 comments

7 comments:

  1. Trying this out today for lunch! 😄

    ReplyDelete
  2. By corn flour, do you mean cornstarch, or corn meal, or some other form? I want to try this but want to be sure I use the right product

    ReplyDelete
    Replies
    1. It is available as corn flour and has a much finer texture than cornmeal. You can try using all-purpose flour.
      Thanks for trying the recipe.

      Delete
    2. Your ingredient says corn flour but the instructions say cornstarch. Which is it?

      Delete
    3. I changed it to corn flour which is what i used. Thanks for pointing out.

      Delete
  3. In the southwest, corn flour is marketed as Masa and used for tamales etc.....

    ReplyDelete

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