Flavorbliss Homemade Hashbrown

What is Chicken Fried Steak without hashbrown? That is the basic rule for me. You can omit the sunny side up eggs on top, but you can’t have it without chicken gravy or hashbrown. The best hashbrown is the crispy one! Took me a few try before finally got it right!

All you need is two medium potatoes, enough oil to fry, a pan, a bowl, a grater, and a paper towel.

Peel the potatoes, grate the potatoes in a bowl. When the potatoes are all grated, squeeze the moist out of the them with paper towel as much as you can. Heat the oil in a pan. Put the shredded and dried potatoes in it. Divide them into two batch in the pan while cooking. Leave them in the pan for about 7-8 minutes each side on medium heat until you can flip the potatoes without breaking them apart too much.

Some people use potato riser. It’s faster and easier to get rid of the moist. But, since I don’t have potato riser, I always use paper towel. It does the job, you just need to cook it a little longer in the pan. Poke the potatoes with your spatula to see if it’s ready to be turned over. When it’s a little harder and golden brown, it’s ready to be turned.

Be careful when you plating it. If you can’t remove all the potatoes, try fold them into when lifting them from the pan.

Published in: on May 18, 2010 at 10:49 AM  Leave a Comment  
Tags: , , , , ,

The URI to TrackBack this entry is: https://flavorbliss.com/2010/05/18/hashbrown/trackback/

RSS feed for comments on this post.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: