Hash Browns

The locals grow potatoes in my village, but they didn’t cook them this way until I came here.


1 kg potatoes
½ tsp granulated salt
½ tsp ground pepper 1 tsp paprika

oil for cooking


Scrub the potatoes and boil them in their skins until just tender.  When they are cool enough to handle, grate them into a mixing bowl.  As you grate, the skins will often be left behind; keep some of the skins and discard the rest according to your preference.  Add the salt, pepper, and paprika; fold the ingredients together.

Heat the frying pan on a medium-hot fire.  When the pan is hot enough, a drop of water will sizzle and dance before evaporating rather than stick to the pan.  Add enough oil to fry, about 2 Tbsp.  Spoon the potatoes into the pan and press down with the back of a spoon.  When the potatoes are brown on the bottom, turn them over.  (They are too soft to turn over all at once like a pancake; get a spatula-full at a time.)  Remove the potatoes from the pan when they are browned through.

Add more oil and cook the remaining potatoes until they are all done.


If the video does not play, view it on YouTube at https://youtu.be/MQkt9o1d9Wo.

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Copyright © 2017, Richard Barrans
Revised: 14 Sep 2017; Maintained by Richard Barrans.
URL: http://www.barransclass.com/kitchen/hashbrowns.html