Sort ingredients
dellinda
QR Code
Listen
Pdf
Place the potatoes in a saucepan (no need to peel or chop). Cover with cold water.
Place over a high heat and bring to the boil. Turn down the heat and simmer for 15 minutes.
Drain and leave to cool for 15 minutes.
Remove any eyes/black spots from the potatoes, then grate the potatoes using a rotary grater (or use a box grater, but protect your hands with a cloth).
Place the grated potato into a bowl and sprinkle over the cornflour and rice flour. Gently toss together to evenly coat.
Add the melted butter, oil, salt, pepper and garlic powder. Toss together again.
Divide the mixture into 8 portions and shape each one into a pattie, around 1cm thick – you can go round, oblong (like the famous ‘M’ restaurant), or triangle – like the frozen shop-bought style.
Place on a tray lined with baking parchment and freeze for 1 hour.
When you’re ready to cook, heat the oil in a large deep frying pan over a high heat.
When the oil is hot, carefully add the hashbrowns, 4 at a time.
Fry for 6-8 minutes, turning once, halfway through cooking.
Remove from the pan using a set of tongs and place on a plate/tray lined with kitchen roll to soak up excess fat. Place in a low oven to keep warm while you cook the second batch.
Cook the second batch and serve both batches with a sprinkling of Maldon salt.