The Worlds Best Hashbrowns – probably
- Clarified butter for cooking
- 1 bunch thyme
- 3 cloves garlic crushed Yukon gold or other waxy yellow potatoes (1000g peeled and grated)
- 4Tbsp potato starch
- Salt & Pepper
- Peel and grate potatoes. Soak in cold water for 2 hours.
- Dry off potatoes as well as possible.
- Add potatoes to room temp clarified butter in a large pot with salt, pepper, thyme, and garlic
- Slowly bring the clarified butter to 120C/250F
- Cook until potatoes are tender but not mushy
- Strain potatoes out of the clarified butter, remove thyme stems and garlic
- Reserve clarified butter for frying
- Form hash browns into desired shape on a non stick mat
- Freeze for 1 hours
- Fry at 180C/350F
- Season with salt and enjoy
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