Name: Hashbrown
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 2
Ingredients: 4 Table Spoon of Butter; 500 Grams of Potato brown skin big; 250 Grams of Onion big; 0.5 Tea Spoon of Salt; 0.5 Tea Spoon of Black pepper powder

Instructions

Prepare the Potatoes

Peel the potatoes and then grate them using a box grater or a food processor fitted with a grating attachment. You should have about 4 cups of grated potatoes. If using onions, finely chop them.

Squeeze out Excess Moisture

Place the grated potatoes (and chopped onions if using) in a clean kitchen towel or cheesecloth. Squeeze out as much moisture as possible. This helps in achieving crispy hash browns.

Heat Butter or Oil

In a large skillet, heat the butter or oil over medium-high heat. Make sure the skillet is well-heated.

Form Patties

Take a handful of the squeezed potatoes and form them into compact patties. You can make them as thick or as thin as you like.

Cook the Hash Browns

Carefully place the patties into the hot skillet. Let them cook without disturbing for about 4-5 minutes or until the bottom is golden brown and crispy. Then flip and cook the other side for another 4-5 minutes.

Season

Season the hash browns with salt and pepper to taste while they're still in the skillet.

Serve

Once both sides are golden and crispy, transfer the hash browns to a plate lined with paper towels to drain any excess oil.

Compare & Substitute

Nutrient	Hashbrown	Kaalaan Vengayam Solla Muttaan	Kalan amlet	Khumb Pyaaz Bhurji Anda
Calories	1899.8 kcal	127.6 kcal	62.1 kcal	127.6 kcal
Carbs	21.7 g	2.9 g	1.1 g	2.9 g
Protein	4.5 g	6.2 g	3.9 g	6.2 g
Fat	199.4 g	10.1 g	4.7 g	10.1 g
Fiber	3.2 g	2.4 g	0.9 g	2.4 g
Sugar	2.3 g	1.1 g	0.4 g	1.1 g
Sodium	2067.3 mg	294.5 mg	152.4 mg	294.5 mg
Cholesterol	527.6 mg	132.4 mg	91.6 mg	132.4 mg

Clearcals

Clearcals

Hashbrown recipe

Hashbrown

Glycemic Index

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Clearcals