How to Make Hash Browns | Egg less Hashbrown Recipe | Breakfast Recipe

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is a healthier fat option.

potatoes

🥗Healthier: sweet potatoes

💰Cheaper: frozen hash browns

Sweet potatoes add nutrients and flavor.

Peel the potatoes and shred them.

Stir the potato shreds in cold water to loosen the starch.

Drain off the starchy water.

Squeeze out as much water as possible from the potatoes; a cheesecloth can be used for this.

Fill the bowl with more cold water and repeat the stirring and draining process 3 to 4 times until the water is clear.

Heat oil in a non-stick pan over medium-high heat.

Add the dried potatoes to the pan and cook for 3 to 4 minutes.

Transfer the cooked potatoes to a bowl.

Grate the onion and add it to the bowl with the potatoes.

Add freshly crushed black pepper, paprika powder, salt, and all-purpose flour to the bowl.

Mix all the ingredients well.

Take small portions of the mixture and shape them as desired.

Refrigerate the shaped hash browns for about 1 hour.

After 1 hour, shallow fry the hash browns until both sides are golden brown, adding butter for flavor.

Remove the hash browns and place them on a kitchen towel to drain excess oil.

Serve hot with ketchup or any other dip of your choice.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens