Asad Memon shares the secret behind the best restaurant quality Hash browns at home. #taptapsend #happycookingtoyou #foodfusion #araywahh
Ingredients:
-Aloo (Potatoes) 2 large (600g)
-Boiling water as required
-Ice cold water as required
-Kali mirch (Black pepper) crushed ½ tsp
-Safed mirch (White pepper) crushed ½ tsp
-Iodized Himalayan pink salt ½ tsp or to taste
-Lehsan powder (Garlic powder) ½ tsp
-Onion powder ½ tsp
-Cornflour 5 tbs
-Cooking oil for frying
Directions:
-Peel & grate potatoes with the help of grater.
-In boiling water,add potatoes & boil for 4 minutes.
-Add grated potatoes in ice cold water with muslin cloth for 3-4 minutes to give a temperature shock then squeeze out completely with the help of muslin cloth.
-In a bowl,add squeezed potatoes,black pepper crushed,white pepper crushed,pink salt,garlic powder, onion powder,cornflour & mix until well combined.
-Place round mold (3 inches) over baking paper,add potato mixture (70g),press gently & make in oval shape with the help of hands (makes 8).
-Place them on baking tray lined with a baking paper & freeze for 1 hour.
-In frying pan,heat cooking oil (150C) & fry on medium flame from both sides until golden (5-6 minutes) (Don’t touch for 2-3 minutes).
-Serve with mayo sauce!
