Parents of both young children and adolescents probably know what a hash brown is. The recipe, however, has not yet been mastered by many: for some reason, people have an opinion that it is complex and difficult to implement. The deepest error: similar dishes exist among the Slavs, and from ancient times. Our analogs are known by the names of potato pancakes and sorcerers. Their composition almost exactly coincides with that of the hash brown - the recipe is exclusive only to the individual subtleties of performance. And if you know and apply them, McDonald's will become less interesting for your offspring: all the same can be obtained at home.
Features of cooking hash brown
There are several subtleties that you need to observe if you want to get a dish from McDonald's, and not Belarusian pancakes.
- Potatoes are not suitable for everyone. It requires a variety that boils well, but does not break down when frying. Ideally suited "blue eye" and potatoes with a reddish peel.
- In no case are eggs inserted inside the “test”.
- If you are making a hash brown, the recipe may recommend raw or boiled potatoes. But in any case, it is necessary to squeeze it well through a paper towel before sculpting the "cutlets".
- Do not use olive oil for frying. Unrefined corn is considered the best, but ordinary sunflower will also go. And some recipes require the use of cream.
Classic hash brown: recipe with photo
As already mentioned, there are several ways to build a dish so beloved by children. Let's start with the option in which the hashbrown is obtained "as in McDonald's." The recipe requires the use of boiled tubers and butter. There are several secrets:
- Boil potatoes need only peeled, no "uniforms".
- There is enough time for cooking so that the tubers are softened, but they do not even begin to boil on the surface.
- After cooling, the potatoes should settle in the refrigerator overnight.
In the morning, the tubers are rubbed on a coarse grater, pepper and stick. Small flat cutlets are formed: their thickness is selected in such a way that a crisp is grasped on the outside, and a soft “filling” remains inside. Hashbrowns are fried on both sides to a sure blush and served with sauces, mayonnaise or ketchup.
Hash brown with pepper
This method may seem more time-consuming, but when acquiring a certain skill, it takes no more time than a classic hash brown. The recipe this time prescribes the peeled potatoes quickly so that they do not have time to darken, grate and lower them in boiling water for a couple of minutes. Then the workpiece is first decanted through a colander, and then carefully squeezed with a towel. As usual, the dough needs to be salted and seasoned with pepper; you can add chopped greens for flavor. At the same time finely chopped sweet bell pepper interferes with the dough. In a separate small bowl, a couple of eggs are beaten until foam with salt, then a spoonful of flour is poured, and whipping is resumed. Now we proceed to culinary creativity. The formed pancakes are put into the warmed oil, from above they are poured with an egg and flour mixture. When the hashbrowns are fried from below, you need to deftly throw them to the other side. Ruddy from all sides, they immediately rush to starving children.
Raw Hash Brown
Closest to taste to the Slavic counterparts hash brown from potatoes, which were not previously boiled - neither whole nor grated. The tubers are rubbed and squeezed well. At the same time, it is necessary to catch the spin measure: the “shavings” should not be overdried, otherwise the hash brown will crumble. Salt, pepper, the already described egg mixture on top - and sleight of hand when turning.