INFO:

All about the sides, 32 of 50. Spicy Hash Browns. This method is my proper fail safe, washing off the natural starch and replacing it with corn starch allows you to cook them at a higher temp without them going too dark in colour and being fully cooked throughout. In short it still bangs. Full details below makes 4 hash browns 500g peeled & grated potato I use Maris piper 1 grated onion 2 grated garlic cloves 3-4 tbsp cornflouru002Fstarch 1 tsp cayenne pepper 1 tbsp ground cumin 1 tbsp smoked paprika Salt Oil for frying. Dip 4 tbsp mayo 1 tbsp gochujang or hot sauce 1 tbsp honey or maple 1. Wash the potato in cold water, squeeze out the moisture. Add the grated onion then garlic and again squeeze out as much moisture as possible. 2. Fry in a little oil with a pinch of salt for approx 10 mins try not to colour the potatoes. 3. Add the cooked potato onion mix to a boil adding the Cornflouru002Fstarch and spices . Combine well and allow to cool. 4. Shape into hash browns and set in the freezer for 30-40 mins 5. Fry in hot oil (160cu002F320f) until golden all over approx 4-5 mins on each side