The World's Best Hashbrowns
Equipment
Ingredients
Main Ingredients
Yukon gold potatoes (peeled, grated)
1000 g
clarified butter (room temperature)
500 ml
thyme
1 bunch
garlic (crushed)
3 cloves
potato starch
4 tbsp
salt
1 tsp
black pepper
0.5 tsp
Instructions
Prepare and soak potatoes
Peel and grate the potatoes, then soak in cold water for 2 hours to remove excess starch.
Dry the potatoes
Remove potatoes from water and dry thoroughly using a clean kitchen towel or paper towels.
Infuse the clarified butter
Add potatoes to room temperature clarified butter in a large pot with salt, pepper, thyme, and crushed garlic.
Cook potatoes in butter
Slowly bring the clarified butter to 121°C and cook until potatoes are tender but not mushy.
Strain and prepare for shaping
Strain potatoes from the clarified butter, remove thyme stems and garlic cloves. Reserve the butter for frying.
Mix with potato starch
Add potato starch to the drained potatoes and mix well to bind.
Shape the hashbrowns
Form the potato mixture into desired shapes on a non-stick mat or parchment paper.
Freeze the hashbrowns
Place the shaped hashbrowns in the freezer for 1 hour to firm up before frying.
Fry the hashbrowns
Heat the reserved clarified butter to 177°C and fry the frozen hashbrowns until golden and crispy.
Season and serve
Season the hot hashbrowns with additional salt and serve immediately.
Original recipe
Storage
Store cooked hashbrowns in an airtight container. Reheat from frozen in oven or air fryer for best texture
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