Food Therapy recipe
Crispy Cheesy Hash Browns
Ingredients
For the Hash Browns:
700 grams potatoes, 150 grams grated mozzarella cheese, 100 grams all-purpose flour, 1 teaspoon salt, ¼ teaspoon black pepper
For Frying:
Vegetable oil
For Serving:
Tomato sauce or ketchup
700 grams potatoes, 150 grams grated mozzarella cheese, 100 grams all-purpose flour, 1 teaspoon salt, ¼ teaspoon black pepper
For Frying:
Vegetable oil
For Serving:
Tomato sauce or ketchup
Method
1. Prepare the Potatoes
Peel the potatoes and place them in a large saucepan.
2. Boil the Potatoes
Cover the potatoes with water and add half of the salt. Bring to a boil and cook until tender but not falling apart.
3. Cool the Potatoes
Drain the potatoes and allow them to cool until they are comfortable to handle.
4. Grate the Potatoes
Coarsely grate the boiled potatoes into a large mixing bowl.
5. Add the Cheese
Add the grated mozzarella to the potatoes and distribute it evenly throughout the mixture.
6. Add the Flour
Add the flour, remaining salt, and black pepper. Mix with a spatula until a soft, workable mixture forms.
7. Shape the Hash Browns
Take equal portions of the mixture and shape each one into a thick oval patty. This recipe makes approximately 9 hash browns.
8. Heat the Oil
Pour enough vegetable oil into a deep saucepan to submerge the hash browns. Heat it to approximately 175°C.
9. Fry the Hash Browns
Carefully lower the hash browns into the hot oil in small batches. Fry until crisp and deeply golden on all sides.
10. Drain the Hash Browns
Remove the cooked hash browns with tongs or a slotted spoon and place them on a plate lined with paper towels.
11. Serve
Serve immediately with tomato sauce or ketchup while the exterior is crisp and the cheese inside is still hot and stretchy.
Peel the potatoes and place them in a large saucepan.
2. Boil the Potatoes
Cover the potatoes with water and add half of the salt. Bring to a boil and cook until tender but not falling apart.
3. Cool the Potatoes
Drain the potatoes and allow them to cool until they are comfortable to handle.
4. Grate the Potatoes
Coarsely grate the boiled potatoes into a large mixing bowl.
5. Add the Cheese
Add the grated mozzarella to the potatoes and distribute it evenly throughout the mixture.
6. Add the Flour
Add the flour, remaining salt, and black pepper. Mix with a spatula until a soft, workable mixture forms.
7. Shape the Hash Browns
Take equal portions of the mixture and shape each one into a thick oval patty. This recipe makes approximately 9 hash browns.
8. Heat the Oil
Pour enough vegetable oil into a deep saucepan to submerge the hash browns. Heat it to approximately 175°C.
9. Fry the Hash Browns
Carefully lower the hash browns into the hot oil in small batches. Fry until crisp and deeply golden on all sides.
10. Drain the Hash Browns
Remove the cooked hash browns with tongs or a slotted spoon and place them on a plate lined with paper towels.
11. Serve
Serve immediately with tomato sauce or ketchup while the exterior is crisp and the cheese inside is still hot and stretchy.