Yum! Yum! Yum!

Eggs play a key role in our daily breakfast routine.  I always rely on them as I can prepare something quickly and instantly. But today i am out of Eggs, in such times, ready made Hashbrowns will come to rescue when I was in states. I haven't find frozen hash browns so far in any store here in Bangalore. and that made me come up with these Homemade Hashbrowns. When you are out of eggs, make these crispy Hashbrowns as a best companion to your crunchy toast.:-). Here is the recipe, Enjoy!

Homemade Hashbrowns

Yields 2 servings.
 Ingredients:
Potato - 2 medium
onion ( grated) - 1 Tbsp
salt - 1/2 tsp
black pepper - 1/4 tsp
herbs ( mint or cilantro) - 1 Tbsp or dry basil - 1 tsp
Oil - 1 Tbsp



Method:

1. Peel and Wash the Potatoes. 
2. Grate them and squeeze them generously or pat them with paper towels to remove the excess moisture.
3. Mix the grated onion, salt and black pepper into potatoes. Add herbs and give a gentle toss.
4. Heat 1 tsp of oil and spread it on the non-stick pan.
5. Add Potato mixture to the pan and spread it evenly (as a grid mat) press it down with the fork. and drizzle some oil around. Let it cook for 2 min. 
6. Lift it and see if the other side turned brown. Then use wide spatula and turn it carefully with out breaking. Let the other side cook for 2 to 3 minutes. turn off the heat.

Tips:

• Adding grated onions to Potato recipes is secret chef tip. I have learnt it from Rachel Ray. :-)
• Turning the hashbrown with out breaking needs some practice. If it breaks that is okay it still tastes good, you can even quarter it and turn it for easiness.
• Removing the moisture in potatoes is vital for your crispy hashbrowns
• After grating them and adding salt, don't set them aside. Cook these right after you grate the potatoes. Setting aside with salt brings the water out, making your hashbrowns soft and thick than crisp.

This recipe has been featured on MyCityCuisine


Take care and Have a cheerful day!
-Mythreyi