How to make Hash Brown Potatoes Recipe

Hash browns are one of those brilliant Western breakfast recipes that taste amazing, look impressive and take very little effort. We do not have any equivalent dish here in Indian platter. But we can make classic Hash Browns with little modifications to suit Indian taste buds as well. The best part of this dish is that it is quite nutritious, kids love it but easy to prepare. A welcome addition to any breakfast or lunch this recipe has many smaller variations but I like the following:-

Preparation Time: - 20 min

Cooking Time: - 15 min

Servings: - 2~3 persons

Ingredients:- 

1. 2 large Potatoes
2. ½ large or 1 medium Onion
3. 3 tbsp Butter or 3 tbsp Olive oil
4. 2 corns of Garlic (optional)
5. Pinch of NutMeg Powder
6. 1 Egg (optional)
7. ½ tsp Ground Black Pepper
8. Pinch of Red Paprika (optional)
9. 1 tbsp Chopped Parsley (optional)
10. Salt to taste

Preparation:-

1. Smash the garlic and ground the Black pepper with the help of Mortar and pestle. Finely chop the onion.
2. Peel the Potato and parboil the same. Since this is large potato we can use Pressure cook with one whistle. The idea is to cook the potatoes to about 50% of full cook.
3. Take a non-stick frying pan, toss the onion and sauté for a couple of minutes with one tbsp of butter.
   
   
   
   
4. Once the onions turn translucent switch off the burner and keep the onions in a large bowl.
   
5. Grate the potatoes by a grater with large grater side. Keep the shredded potatoes in a kitchen towel and dehydrate them to remove the excess starch. If you use Indian potatoes then parboiling and drying is mandatory but if you use russet potatoes then you may grate them, rinse in a large bowl of water and then dry them. No need to boil.
   
6. Mix the shredded potatoes with the already half fried onions, garlic, Nutmeg powder, one beaten egg, black pepper and Paprika. You can add chopped parsley or sun-dried tomatoes or olives but they are really optional according to your preference.
   
7. Heat about 2 tbsp butter or olive oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan in a ½ inch thick layer. Cover the whole bottom of the pan, or make separate piles like pancakes.
   
8. Lower the flame to low and cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 7 minutes per side. If you are cooking them in one big piece, it can be cut into quarters for easier flipping. Otherwise to keep it in one piece you need to constantly pull the whole thing from sides to inside by a spatula. A dish may be handy to put on top, flip it and then slide it again for the other side.
   
9. A good hash brown will always have a very nice aroma and that is how you know it is browned well. It should be crispy outside but soft inside.

Now your hash brown is ready and you can eat it with bacon and eggs as a traditional western breakfast or you can eat with any Indian curry for your lunch or dinner.

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