- 10 medium-sized waxy potatoes
- 1 onion
- 1 tablespoon plain flour
- 1/2 teaspoon cayenne pepper
- salt and pepper to taste
- dairy butter
Kitchen equipment needed
- Large skillet
- Potato peeler
- Large bowl
Preparing hash browns — 10 minutes
PEEL each potato using the potato peeler. GRATE each potato and squeeze as much liquid from the potatoes and transfer the grated potato into the large bowl. FINELY dice the onion, click here to view how to dice onions like a professional. MIX the grated potatoes, diced onion, 1/2 teaspoon cayenne pepper and 1 tablespoon of plain flour together. Season with some salt and pepper.
Frying the hash browns — 15 minutes
Add some dairy butter to the large skillet and put it on medium-high heat. Using your hands, form a ball. When the butter has melted, add each potato ball to the hot skillet. Flatten using a spatula, or any other flat surface. Bake each side until golden brown (see photo). Serve immediately.
In America hash-browns usually are served for breakfast and are made with fully cooked potatoes, originally chopped, now often grated. In Switzerland, rosti are served for dinner or a country breakfast, are considered peasant fare and are made with partially cooked potatoes. In France, potatoes darphin are served only for dinner, usually with grilled meats or poultry, and the potatoes are used raw. In Germany they add eggs to make it more of a solid hash brown, called “Riefkuchen” or “Reibekuchen”. We find it quite interesting to see how many hash brown adaptations there is world-wide.