Hash browns, but make them cute! 🥺✨ Why go basic when you can shape them however you’d like? This recipe lets you create adorable hash browns that are crispy and golden. The tip to chill the mix before shaping makes handling easier, ensuring your creations turn out perfect every time.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Grate the potatoes, soak them in ice water for 20 minutes, then drain and squeeze out the moisture.
Melt butter in a non-stick pan over medium heat. Add the potatoes and cook for 15 minutes.
Transfer the cooked potatoes to a bowl and let them cool. Mix in the remaining ingredients until a dough forms. Add a bit of water if the mixture is too thick.
Shape the hash browns into desired forms and refrigerate them for 2 hours.
Heat 1 inch of oil in a pan. Fry the hash browns for 2-3 minutes per side until golden.
Drain the hash browns on a wire rack and serve.
Chill the mix before shaping for easier handling.
Why do I need to soak the potatoes in ice water?
Soaking the potatoes in ice water removes excess starch, which helps make the hash browns crispier.
Can I use a different type of flour instead of rice flour?
Rice flour helps with crispiness, but you can substitute it with all-purpose flour or another gluten-free flour if needed.
How do I prevent the hash browns from falling apart while frying?
Ensure the mixture is well-chilled and shaped firmly before frying. This helps them hold their shape.
Can I bake the hash browns instead of frying?
Yes, you can bake them at 400°F (200°C) for about 20 minutes, flipping halfway through, for a healthier option.
How long can I store the shaped hash browns in the fridge?
You can store the shaped hash browns in the fridge for up to 24 hours before frying.
Sandra is the face behind @SaffronandTarragon who shares approachable, globally-inspired recipes with practical tips and honest, relatable moments.
