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Crispy Crunchy Hash Browns to Satisfy Your Fast Food Cravings

Author:

Brian loves food and enjoys exploring various cuisines. He is a keen experimenter in the kitchen and finds cooking therapeutic.

Golden Hash Brown

Simple and tasty!

Simple and tasty!

Spud is My Best Bud!

Potatoes are really a simple form of staple item, which many households consume. They make a very good dish either on its’ own or as a compliment to another dish. You can julienne them and have it deep fried to make french fries, or bake them with herbs, spices, cheese, and even put meaty fillings topped with sour cream for an upgraded jacket potato meal. For those that love curries, you may add potatoes for an extra bite and the potatoes actually help thickens the gravy when it disintegrates during the slow boil process. This just proves that there are endless ways to prepare the spuds, and you can be sure to have a great time savoring it once you are done.

When the Cravings Kick In

Many of us are prone to cravings and experts from PubMed Central (PMC) say that about 90% of people experience it. So, do not feel ashamed when you have the sudden urge to snack and cannot stop thinking about that greasy yet delicious food. These sudden craving attacks may come on strong and make you restless unless you satiate it. Well, if you feel that you cannot move on from thinking about that craving, why not make your own fix at home instead of ordering out? It is a more viable option as you get to control the amount you eat and also the way it’s prepared.

Here is one simple recipe using potatoes that you can try at home with your loved ones either for breakfast, lunch, or dinner. It is just delicious and the satisfaction you get from eating it will be worth every calorie count. Having said that, indulging in moderation is still advisable as it allows you to enjoy and appreciate the food better.

COOKING TIPS

1. Add some potato starch to the julienned potato strips before pan frying them for an added crunch. If you have access to Asian grocery store, you can get some Chinese frying powder and add it into the mix as well.

2. For a little kick to the crunch, add some chili powder into the mix before you pan fry them.

Cook Time

Prep timeCook timeReady inYields

15 min

25 min

40 min

2 - 4 pax

Ingredients

  • 4 medium sized bintje potatoes (Best option: russet potato), julienned
  • 1/2 teaspoon salt
  • 1 teaspoon white pepper powder
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoon chili powder
  • 2 tablespoons potato starch
  • 1 1/2 tablespoons Hup Loong Frying Powder
  • 1/2 cup sunflower oil

Optional:

  • A pinch black pepper, grounded
  • A slice Cheddar cheese, cut into small pieces

Cooking Instructions

  1. Wash your potatoes and peel the skin off.
  2. Rinse the potatoes then grab a mandolin and julienne the potatoes into a bowl.
  3. ]Wash the potatoes under running water until the water is no longer cloudy.
  4. Drain the water and transfer the potatoes onto a tray lined with muslin cloth.
  5. Grab the muslin cloth and wring it to squeeze out all the excess water from the potato.
  6. Put the now dry potatoes into another bowl and add in your potato starch, Hup Loong powder, chili powder, onion and garlic powder, and the salt.
  7. Toss until all the ingredients binds well together.
  8. Heat up your pan under medium heat and pour in the sunflower oil just enough to form a thin coating.
  9. Spread the potatoes onto the pan in a thin layer by slightly pressing it down.
  10. Let the potatoes cook for two minutes undisturbed. Ladle in some more oil to coat the base of the potatoes once it dries out.
  11. Flip the potatoes and let it cook for another two minutes.
  12. Flip the potato again and allow it to cook for two more minutes and repeat for the other side until both sides are brown and crispy.
  13. Prepare a plate lined with kitchen towel to put the hash browns.
  14. Remove the hash brown from the pan and put on the plate.
  15. Garnish with ground black pepper and serve.

Step-by-step Prep

Peeled and washed Bintje potatoes ready for the mandolin

Peeled and washed Bintje potatoes ready for the mandolin

Julienne the potatoes into a bowl using a mandolin

Julienne the potatoes into a bowl using a mandolin

The potatoes that have been washed and squeezed dry

The potatoes that have been washed and squeezed dry

The Seasonings

(L -R) Garlic powder, Onion powder, Himalayan Pink Salt, and Chili powder

(L -R) Garlic powder, Onion powder, Himalayan Pink Salt, and Chili powder

Let the Frying Begin!

Spread the potatoes on the pan to fry until golden brown

Spread the potatoes on the pan to fry until golden brown

Cut the hash brown into mini triangles for easy snacking

Cut the hash brown into mini triangles for easy snacking

Variation with Cheddar Cheese topping

Variation with Cheddar Cheese topping

© 2021 Brian

Comments

Brian (author) from Kuala Lumpur Malaysia on May 13, 2021:

Hi there, Lady Dazy! High five from over here. I love potatoes to bits as well - pun intended. Nonetheless, I do fancy me some good ol' creamy mashed potatoes with gravy too. Do you have a specific recipe that you like, Lady Dazy?

Lady Dazy from UK on May 13, 2021:

I love potatoes , apart from mashed potatoes for some reason. Your Hash Browns look lovely.

Brian (author) from Kuala Lumpur Malaysia on May 13, 2021:

You're welcome, Louise! Glad that you liked the recipe.

Louise Powles from Norfolk, England on May 12, 2021:

Sounds lovely. Thankyou for the recipe. :)

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