Homemade Hash Browns

Recette facile de hash browns maison croustillants, parfaite pour le petit-déjeuner ou le brunch. Préparés avec des pommes de terre farineuses, de la farine de maïs et un peu de beurre, ces galettes de pommes de terre sont dorées à l’extérieur et fondantes à l’intérieur. Idéal pour accompagner des œufs, du bacon ou en sandwich. Convient pour une cuisson à la poêle ou au four.

Ingredients

• 500 g (1.1 lb) floury potatoes (e.g., Maris Piper or Russet – about 3–4 medium potatoes)
• 1 tbsp cornflour (cornstarch)
• 1 tbsp rice flour (optional, for extra crispness; replace with cornflour if unavailable)
• 3 tbsp unsalted butter, melted
• 1 tbsp neutral oil
• ½ tsp salt
• ½ tsp ground black pepper
• ½ tsp garlic powder
• 250 ml (about 1 cup) oil, for deep frying
• Maldon salt, for serving

Instructions

1. Place whole, unpeeled potatoes in a large saucepan and cover with cold water.
2. Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes.
3. Drain the potatoes and allow to cool for 15 minutes.
4. Remove any eyes or blemishes, then coarsely grate the potatoes using a rotary or box grater (use a cloth to protect your hands if needed).
5. Transfer the grated potato to a mixing bowl and sprinkle over the cornflour and rice flour. Toss gently to coat.
6. Add the melted butter, oil, salt, pepper, and garlic powder. Toss again until evenly combined.
7. Divide the mixture into 8 equal portions and shape into patties about 1 cm thick. You can form them round, oblong, or triangular—your choice.
8. Place the patties on a tray lined with baking parchment and freeze for 1 hour.
9. When ready to cook, heat the frying oil in a deep pan over high heat.
10. Once the oil is hot, carefully place 4 hash browns in the pan. Fry for 6–8 minutes, flipping once halfway through, until golden and crispy.
11. Remove with tongs and place on paper towels to drain excess oil. Keep warm in a low oven while you cook the second batch.
12. Sprinkle with Maldon salt and serve hot.

Tips

• Freezing the hash browns before frying helps them hold their shape and turn extra crispy.
• Use floury potatoes like Maris Piper or Russet—they contain less moisture and crisp better.
• Melt the butter before mixing it in for easier blending and even coating.

Variations and Substitutions

• Add finely chopped chives, onions, or herbs for added flavor.
• Use all cornflour if rice flour isn’t available—texture will still be great.
• For a dairy-free version, swap butter with extra oil or a dairy-free margarine.

FAQs

Q: Can I use raw grated potato instead of pre-boiling?
A: You can, but the pre-boiled method gives a fluffier interior with a crisp outside.

Q: Can I make these in advance?
A: Yes. Freeze the shaped patties and fry directly from frozen when needed.

Q: Can I bake instead of fry?
A: You can bake at 220°C (425°F) for 20–25 minutes, flipping halfway through, but they won’t be as crispy.

Serving Suggestions

• Serve as a breakfast side with eggs, bacon, and toast.
• Pair with smoked salmon and crème fraîche for a brunch twist.
• Great alongside grilled meats or in a breakfast sandwich.

Why You’ll Love This Recipe

These homemade hash browns are crisp on the outside, soft inside, and made with simple pantry ingredients. The method is easy and freezer-friendly, making them perfect for breakfast, brunch, or a comforting snack. They rival any store-bought version in both texture and flavor.

Homemade Hash Browns

Servings

8

servings

Prep time

10

minutes

Cooking time

30

minutes

Ingredients

• 500 g (1.1 lb) floury potatoes (e.g., Maris Piper or Russet – about 3–4 medium potatoes)

• 1 tbsp cornflour (cornstarch)

• 1 tbsp rice flour (optional, for extra crispness; replace with cornflour if unavailable)

• 3 tbsp unsalted butter, melted

• 1 tbsp neutral oil

• ½ tsp salt

• ½ tsp ground black pepper

• ½ tsp garlic powder

• 250 ml (about 1 cup) oil, for deep frying

• Maldon salt, for serving

Directions

• Place whole, unpeeled potatoes in a large saucepan and cover with cold water.
• Bring to a boil over high heat, then reduce to a simmer and cook for 15 minutes.
• Drain the potatoes and allow to cool for 15 minutes.
• Remove any eyes or blemishes, then coarsely grate the potatoes using a rotary or box grater (use a cloth to protect your hands if needed).
• Transfer the grated potato to a mixing bowl and sprinkle over the cornflour and rice flour. Toss gently to coat.
• Add the melted butter, oil, salt, pepper, and garlic powder. Toss again until evenly combined.
• Divide the mixture into 8 equal portions and shape into patties about 1 cm thick. You can form them round, oblong, or triangular—your choice.
• Place the patties on a tray lined with baking parchment and freeze for 1 hour.
• When ready to cook, heat the frying oil in a deep pan over high heat.
• Once the oil is hot, carefully place 4 hash browns in the pan. Fry for 6–8 minutes, flipping once halfway through, until golden and crispy.
• Remove with tongs and place on paper towels to drain excess oil. Keep warm in a low oven while you cook the second batch.
• Sprinkle with Maldon salt and serve hot.