Potato Hash Browns

I always love adding elements on my weekend breakfast dish! Anything that accompanies my poached or half-fried eggs n toast perfectly… Have already tried sauteed mushrooms, grilled brocolli or paneer, pan-seared french beans, blanched spinach etc. etc. This time I didn’t want to have a ready-made just-reheat-hash browns!!! So thought of adding my flavors and making them in-house…
Potato Hash-brown is something that any kid would love to have in tiffin-box! My lab rat (hubby) loves grabbing one anytime (breakfast or lunch or dinner, doesn’t matter) so this one was specially for him… :) A quick, simple n  yummy hash-browns!!!

Makes: 4
INGREDIENTS:
2 Potatoes
1 tbsp Cornflour
2 tsp Grated Onions
1/4 tsp Black Pepper Powder
2 tsp Chopped Coriander
Salt, to taste
Oil, to shallow-fry
STEPS TO FOLLOW:
– Wash the potatoes and peel their skin properly.
– Parboil these potatoes till they are approx 40% cooked. Drain and dry them with kitchen towel.
– Use big hole grater and grate both the potatoes nicely. Don’t mash them at all!
– Add rest of all ingredients into it and mix them well.
– Divide the mixture into 4 portions and give your favorite flatten shape to it.
– Heat some oil in a flat pan and arrange the hash-browns onto it.
– Shallow-fry them till they show brown crust on both the sides.
– Serve hot on your breakfast platter :)
SJ’s NOTE:
– I used a round cookie cutter for perfect shape! You can pick your favorite shape…
– Onions are totally optional to add. I added just to give a little crunchy biting to hash-browns!
– You can freeze these hash-browns before cooking only! Arrange them on a freezer tray (no overlapping) for an hour and then freeze them all together in a suitable container.
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