Monday, January 12, 2009

Hash Potatoes/ Crispy Hash Potatoes

  • 2 Potatoes
  • 3 Tbsp Olive / Canola oil
  • Salt to taste
  • Black Pepper powder


Peel the sink of potatoes and grate. Heat 3 Tbsp of oil in a large frying pan on medium high heat. Squeeze out as much moisture as you can from the grated potatoes.(use paper towels to squeeze out.) Heat the pan heats up to the point of shimmering, but not smoking, add the grated potatoes, spreading them out along the bottom of the pan. Pat them with the help of fork.The potatoes should not be too thick in any one place, not more than a half inch thick.(other wise it will not be cooked and crispy ) Sprinkle some salt and pepper on the potatoes.

After a few minutes, lift up one edge of the potatoes and see how done they are. If they have fried to a golden brown they are ready to flip. Use a large spatula to flip the potatoes over all at once, or divide the large potato cake into halves or quarters and flip. Cook until they are golden brown on the bottom.

Serve Hot.

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