worlds best hash browns

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

Sieves and Strainers Set - Metal Sieve Stainless Steel, Fine Mesh Strainer | Pack of 3 | Kitchen Sieve Fine Mesh, Sive Cooking, Flour for Baking Rust Free Seive, Dishwasher Safe SIV, Colander

£8.17 ~~---~~

Addis Large 3 litre capacity Plastic Mixing Bowl, Clear

£7.54 ~~---~~

Amazon Basics Stainless Steel Heavy-Duty Rectangular Cheese Grater, 4-Sided Box Grater With Non-Slip Base, 22.9 cm, Black (Previously AmazonCommercial brand)

£7.99 ~~---~~

Russell Hobbs Nightfall Stone Wok - 28cm Stir-Fry Pan, Non-Stick Coating, 28cm Aluminium Deep Frying Pan, Soft-Touch Handle, Suitable For All Cooking Hobs Including Induction, Use Little or No Oil

£20.99 ~~£24.99~~

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

error: Content is protected !!