Hashbroun: recipe

Recipes cooking hashborown is very much. You can start with a classic recipe, where nothing is required except potatoes and spices for cooking this dish. But there are also more complex recipes, which also should not be forgotten.

The secret of the unusual taste of hashbraun is that it is not made from any potato. For this dish, potatoes with a reddish-brown skin are used. The flesh of the potato should be white. Only thanks to this potato can you get the desired taste of the dish.

Classic hashborown

This hashbrown recipe is classic. To prepare this dish you will need a minimum of ingredients:

• 
  8 large potatoes


• 
  4 tbsp. l. butter


• 
  1 tsp. salt


• 
  1 tsp. ground black pepper

In a large saucepan cook the peeled potatoes,until it becomes soft. This will take about 20 minutes. The main thing is not to digest potatoes. It should be just soft, but not boiled. Drain the water, cool the potatoes and put it overnight in the refrigerator.

In the morning, you can start making hashbraunas. In a large frying pan, melt the butter. Scrub the potatoes and add it to the frying pan, season with salt and pepper it. Fry potatoes from one side until it turns golden brown. Then turn over the potatoes and fry it on the other side.

If desired, it is possible to form thin cutlets from potatoes and fry them in the same way. The thickness of the hashbrawn is selected so that there is a crusty top, and inside the dish was soft.

By the way, instead of boiled potatoes, you canuse raw. But the whole secret of cooking this dish from raw potatoes is that it should not only be rubbed, but also wrung out in a towel. Thus, the potatoes will not give off the juice during the frying and will turn out to be crispy.

Home hashbraun

We offer you another recipe for cooking this dish from potatoes. To prepare a potato hashbran for this recipe, you will need such ingredients:

• 
  7-8 large potatoes


• 
  1 tbsp. l. chopped onions


• 
  1 tsp. salt


• 
  1/4 tsp. ground black pepper


• 
  60 ml of milk


• 
  3 tbsp. l. butter

As in the previous recipe, you will needpre-boil the potatoes. Grate the fried potatoes with onion, salt, pepper and milk. Melt the butter in a large frying pan over medium heat. When it warms up well, add the potato mixture. Well press it and reduce the fire. On a slow fire, fry the hashbrawn until it turns golden. Do not mix potatoes at all. Then gently invert the potatoes and fry it on the other side. In order not to turn the potatoes, it can be put in the oven, where it will get the desired golden color from above.

Give hashbroun only hot. It can be eaten as a separate dish, and as a side dish with a chop.

Bon Appetit!