Always wanted to try making Hash brown at home and was always sure that it will taste way better that what you can get outside. One of the most simple dishes and yet it took me so long to try it at home. Well, I am happy that I did and thought you all might like it too...So enjoy!
4 Idaho or Russet potatoes, washed and scrubbed thoroughly, with the peel
Pinch of salt
pinch of crushed black pepper
pinch of Cayenne pepper flakes or Red chilli powder (Optional)
1/4 tsp of Rice flour
1 tsp Canola oil
Place a 10-inch cast iron skillet or non-stick pan over medium low heat for 5 minutes.
While the pan is heating, grate the potato on the largest hole of a box grater. Squeeze the grated potatoes in a tea towel to remove excess moisture.
In a bowl add salt, black pepper, rice flour and Cayenne pepper flakes and mix them well.
Add oil to the pan and add a small scoop of the grated potato mixture and flatten them. Cook for 5 minutes without disturbing. Decrease the heat to low, flip the
potatoes, and cook for another 5 minutes. Serve immediately with Tapatio hot sauce. It tastes great with any kind of ketchup or hot sauce!
Select potatoes with high starch content which will make it crispy.
Don't peel the potatoes. Skin is the best part and it adds to the crispiness.
Iron skillet adds to the taste, non-stick work well too.