Today is the beginning of yet another month of blogging marathon, where all my co bloggers will be participating with their lip smacking dishes. This week, I’m running BM 82 with the theme ‘USA ‘.

Now, why did I chose this theme? The reason is, we all were fed up by eating sweets all these festive days. So I wanted to make something savoury. I had few dishes in my mind that my sister makes frequently and vouch for their deliciousness. So I wanted to try them. My dish for the first day of week is hash brown.

hash brown

Hash brown are a potato based very easy to make side dish with simple mild flavours (though you can adjust flavours according to your taste).

It is not that I’m making hash browns for the first time. I made it earlier also, but that was a disaster.

My daughter has potatoes in her menu on Friday and that’s the day when I usually have a fast. First time, when I made hash browns, was also a Friday. Since the shredded potatoes look voluminous, somehow I added more amount of salt than required. Due to my fast I couldn’t taste it even and packed it in the lunch box of my daughter. The poor girl, when came back home was full of hatred for hash browns. So I never dared to make it again till today.

Today, I was very cautious about salt. I used Amul salted butter and didn’t put any extra salt and just sprinkled some pepper on the top.

When I told my daughter that I have made hash browns for her tiffin. She wasn’t happy with it. On my insistence, when she tasted it, she was all praise for it and asked me to make it again. Believe me, I had to make it again in the evening.

Print Recipe
Hash Browns/ How to get fuss free crispiest hash browns
The crisp outside and moist inside, is what describes this simple side dish, that can make everybody fall for it.
hash brown
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 min
Cook Time 10 min
Servings
Ingredients
Course Breakfast, Side Dish
Cuisine American
Prep Time 10 min
Cook Time 10 min
Servings
Ingredients
hash brown
Instructions
  1. Wash and peel potatoes. Using the largest hole on the grater, shred the peeled potatoes. Put immediately in cold water so that they do not get browned. This also helps in removing that extra starch which makes hash browns glutinous. Next, wrap the shredded potatoes in a kitchen towel, and squeeze to release as much liquid as you can. Transfer to a kitchen towel and spread them to lose some moisture by evaporation.
    Hash brown
  2. Heat butter in a non stick pan over medium high flame.
    hash brown
  3. Add potatoes and cook undisturbed for 3-4 minutes until browned
    Hash brown
  4. Flip side and cook on other side as well till browned. This side will take lesser time to cook.
    Hash brown
  5. Sprinkle some salt and pepper on the top and enjoy your crispy hash browns with tomato sauce.
    Hash brown
Recipe Notes
  • Since I used salted butter, so didn’t use any extra salt. You may use salt.
  • You may use oil in place of butter, in that case don’t forget to add salt.
  • I made small discs with potatoes, you may also cook into a big disc spreading all the shredded potato in one go or make small discs.

 

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I am sending this recipe for Blogging Marathon #82 Week 1 Day  1

Check out the Blogging Marathon page for the other Blogging Marathoners doing this BM#82

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