FoodCrisp Up Your Brunch: The Secret Ingredient for Perfect Hash Browns
Crisp Up Your Brunch: The Secret Ingredient for Perfect Hash Browns
Looking for a way to make your hash browns even crispier? Try this simple trick: swap wheat flour for corn flour! This unassuming ingredient will give your pancakes a new texture while making them fluffier and tastier.
The season for new potatoes is fast approaching, so it's the perfect time to use up those "old" potatoes to make crispy potato pancakes. If you're aiming for a tasty, slightly crispy meal, our recipe will not disappoint. Discover the hidden flavours in these delicious potato pancakes.
Recipe for delicious potato pancakes with cornflour:
Ingredients:
- 1 kg of potatoes (type C, starchy),
- 2 tablespoons of cornflour,
- 1 can of corn,
- 2 eggs,
- 2 cloves of garlic,
- 1 onion,
- salt and pepper to taste or a mix of spices for potatoes,
- oil for frying.
Preparation:
- Prepare the mixture: Peel and grate the potatoes on a fine grater. Add the cornflour, drained corn from the can, eggs, minced garlic, chopped onion, and spices. Mix well and let it sit for 10 minutes to allow the potatoes to release their juice.
- Frying: Heat the oil in a frying pan. Spoon portions of the mixture onto the pan and slightly flatten. Fry the pancakes on both sides until golden.
- Serve the ready pancakes with sour creams, dill sauce, garlic sauce and your favourite slaws, such as leek and carrot.
Hash browns with cornflour are the perfect way to make a tasty and crispy dish. This simple recipe will surely delight your entire family!
