Hashbrowns - American-style potato pancakes
Origin of the recipe
American hashbrowns, a cousin of the familiar Belarusian draniki, were first mentioned in the late 19th century in a cookbook by Maria Parloa simply as "hashed and browned potatoes"—chopped and browned potatoes, so "hashbrown" is a shorthand. Classic hashbrowns differ from draniki in that the grated potatoes are often lightly boiled. Furthermore, hashbrowns don't always contain an egg.
What do you need for cooking?
Ingredients
-
Potato
-
Onions
-
Wheat flour
-
Egg
-
Red chili pepper and flakes
-
Ground black pepper
-
Salt
Kitchen utensils
- Knife
- Board
- Bowl
- Towel
- Pan
- Grater
- Sieve
Step-by-step recipe
Step 1:
Peel the potatoes and place them in a bowl of water. Take a large bowl of water and grate the potatoes into it using a coarse grater.
Step 2:
Rinse the grated potatoes twice in cold water. Place a sieve over a bowl. Cover the sieve with a towel. Place the potatoes in the towel.
Step 3:
Squeeze the water out of the potatoes through a towel.
Step 4:
Place the squeezed potatoes in a clean bowl. Finely chop the onion and add to the potatoes.
Step 5:
Add salt, black pepper, red pepper, egg, flour to the bowl and mix.
Step 6:
Heat oil in a frying pan. Drop in a heaping tablespoon of grated potatoes, pressing down to form a flat mass.
Step 7:
Fry the hashbrowns for 4-5 minutes on each side over medium heat.
Cooking tips
For best results, you can boil the grated potatoes in hot water for a little while (1-3 minutes) before squeezing.
If you replace vegetable oil with butter, the hashbrowns will turn out fluffier, but you will have to be careful not to burn the butter with too high a temperature.
Cook the hashbrowns in small batches to prevent the oil from cooling too much during cooking.
When removing hashbrowns from the pan, place them on a paper towel to absorb excess oil.
