There’s no want to head to a drive-thru for some deliciously crispy hash brown patties. You can get an much more pleasant crunch from a do-it-yourself model with one thing you have already got within the cabinet: cornstarch.
Morgan Hipworth, a tender baker from Australia, lately shared his methodology which makes use of the straightforward kitchen staple to provide spuds an additional crispy texture.
Hipworth begins via washing, peeling, and grating 4 medium potatoes. Then, he allows them to soak in chilly water for 20 mins prior to squeezing out all of the starchy liquid. He permits them to hang around on a paper towel-lined pan for a bit of to ensure they’re great and dry.
Once the shredded spuds are most commonly aired out, Hipworth chefs them in a pan with some ghee (butter works, too) till they’re cushy and smooth. After that, they’re in a position to season with salt, pepper, and different spices (relying on choice). When they’re executed cooking, he allows them to calm down prior to including to a bowl and combining with 3 tablespoons of cornstarch.
Then it’s time to shape the potatoes right into a patty form — however don’t get started frying them right away! Hipworth recommends allowing them to relax within the freezer for approximately 20 mins first, which is able to lend a hand them hang their form whilst they prepare dinner.
When they’re in a position, you’ll be able to both fry them in oil with a pan at the range, flipping to get every aspect great and crispy, or use a deep fryer like Hipworth.
Take a glance to peer how his became out (and listen to the unbelievable crunch!):
Note: Hipworth’s caption lists “corn flour,” however that’s the United Kingdom and Australia similar of cornstarch quite than the grainier, yellow product we’d name corn flour over right here.
Have you ever noticed hash browns glance that just right from a drive-thru? We’re no longer certain we’ll ever return to these after making an attempt one chew of this do-it-yourself model!