We made the homemade hashbrowns you see below using the technique shown in the YouTube video. I peeled one potato and used a box grater sitting in a bowl of water to "hash" it into little pieces. The potatoes are rinsed twice in cold water to remove excess surface starch, the culprit behind gummy or soggy hashbrowns. I placed the rinsed potatoes in a sheet of cheesecloth and squeezed as much water out as possible. I heated a little avocado oil in a cast-iron skillet over medium heat, spooned enough potatoes to make a nice-sized patty, and cooked them until you see the beauties you see below. The YouTube video at the link below has all the details.
No comments:
Post a Comment