Crispy Hashbrowns with Spicy Mayo
Equipment
Ingredients
Hashbrowns
potatoes (peeled, grated)
2 piece
cornstarch (dry)
2 tbsp
salt (dry)
1 tsp
black pepper (dry)
0.5 tsp
garlic powder (dry)
1 tsp
oil for frying (liquid)
60 ml
Spicy Mayo
mayonnaise (creamy)
0.5 cup
sriracha (liquid)
1 tbsp
lemon juice (liquid)
1 tsp
salt (dry)
1 pinch
Instructions
Peel and grate potatoes
Peel the potatoes and grate them using a grater with medium holes.
Soak and drain
Place grated potatoes in cold water for 1-2 minutes, then drain well in a colander.
Squeeze excess moisture
Lightly squeeze the grated potatoes by hand, keeping some moisture - do not dry completely.
Season and mix
Add cornstarch, salt, pepper, and garlic powder to the potatoes. Mix well until evenly distributed.
Form hashbrowns
Shape the potato mixture into oval patties approximately 1 cm thick.
Freeze to firm
Place shaped hashbrowns in the freezer for 30-40 minutes until firm to the touch.
Fry hashbrowns
Heat oil in a pan to 170-180°C. Fry hashbrowns for 3-4 minutes per side until golden and crispy.
Drain excess oil
Place fried hashbrowns on paper towels for 10-15 seconds, then transfer to a wire rack to stay crispy.
Prepare spicy mayo
Mix mayonnaise, sriracha, lemon juice, and salt until smooth and well combined.
Original recipe
Storage
Best served immediately after frying. Reheat in oven to restore crispiness. Do not microwave as they will become soggy.
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