Cheesy Pickle Hashbrowns
It's hard to improve on the humble hash brown. However, if you're looking to mix it up a bit, these herby, pickley hashbrowns are the answer.
Serves 4
Ingredients
- 3 largepotatoes
- 2 largedill pickles
- 3 tbspcornflour
- 1 tspgarlic powder
- 1 tsponion powder
- 1 tspcelery salt
- 1 tbspchives, finely chopped
- 1 tbspfresh dill, finely chopped
- Low moisture mozzarella, sliced
- Vegetable oil, for frying
- Sausages and fried egg, to serve
- Extra herbs
The hash browns:
To serve:
These hash browns are super crispy, and the secret is par cooking the potatoes and mixing them with cornflour before frying.
Method
Grate your potatoes, then place in a bowl of ice water for 15 minutes.
Add your grated potatoes to seasoned boiling water, and cook for 3 minutes. Drain well.
Allow to cool slightly, then pop into a tea towel and squeeze all of the moisture out. It will be slimy from the starch, but that's okay!
Grate the pickles, then squeeze out the moisture of those too.
Add the dry potatoes and pickles to a bowl, along with cornflour, seasonings, and herbs.
Grease a metal cookie cutter, and press the hash brown mix into the ring, with a piece of cheese in the middle. Repeat until you have 8 hash browns. Pop into the freezer for at least an hour.
Preheat the vegetable oil to 170 C. Pop the hash browns in, and fry until golden and super crispy.
Finish with flaky salt and more herbs, and that's it!
More recipes from Spencer Lengsfield...
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