4 Ingredient Hash Browns
Equipment
Ingredients
Main Ingredients
russet potatoes (peeled, grated)
4 piece
duck fat (melted)
2000 ml
salt
8 g
cornstarch
8 g
Instructions
Peel and grate potatoes
Peel the russet potatoes and grate them using the medium side of a box grater.
Rinse starch from potatoes
Place shredded potatoes in cold water and agitate to remove excess starch.
Strain and squeeze potatoes
Strain the potatoes and squeeze out excess moisture using a clean kitchen towel.
Par-cook potatoes in fat
Add shredded potatoes to pot with fat and heat on medium-low until 99°C, stirring occasionally.
Strain and reserve fat
Strain the potatoes and save the fat for later frying.
Season and bind potatoes
Season potatoes with salt and add cornstarch, mixing until fully incorporated.
Form hash brown patties
On a lined baking sheet, use a ring mold to form potato mixture into oval shapes.
Freeze hash browns
Place hash browns in freezer until completely frozen (2+ hours).
Deep fry hash browns
Heat reserved fat to 191°C and deep fry frozen hash browns for 5 minutes until golden brown and crispy.
Season and serve
Season finished hash browns with additional salt and serve immediately.
Original recipe
Storage
Best reheated in oven or air fryer to restore crispiness. Do not microwave.
Your kitchen, together
Try Chopa today
Save recipes, plan meals, and manage your groceries — all in one place.