Thursday, February 12, 2015

Crispy hash brown

Every morning, I had to make a breakfast and a lunch dish for myself and for my little boy. Our lunch is gonna be a simple one, organic pumpkin ramen with minced meat and tofu, with soft boiled egg, so that leaves me more time to make something different for breakfast. We have loads of potatoes left in the fridge, so I wanted to make a potato cake or hash brown. I haven't made hash brown for a very long time, so I thought I shall make some crispy ones for the little boy, so he can bring one to school as tea-time snack too. 

*3 medium sized potatoes (I made 3 hash browns from this) 
*3 tbsp grapeseed oil (for panfrying the hash brown)
*2tbsp grated Cheddar 
*Salt and black pepper, for seasoning 

  1. Peel and wash the potatoes. Grate them. Sprinkle with salt. Drain and use a thin cloth or sieve to further press out the juice. (I drank the juice that got squeezed out, cos raw potato juice is very good for people with gastric. It heals inflammed stomach lining. I have been having gastric and bloatedness for a couple of days). 
  2. Combine with grated Cheddar, and season with salt and black pepper. Use the thin cloth to mould the grated potato and cheese mix into a ball shape. 
  3. Heat up grapeseed oil in a flat frying pan.
  4. Pan fry the hash brown. Press the potato ball and cheese ball mixture flat, till about 1cm thickness. Fry until it turns golden brown. Then flip to the other side until it turns golden and crisp as well. 
  5. Remove from pan and serve immediately. 

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