Two potatoes and two shallots, mix and fry again, crispy and delicious, so delicious that you can't stop

 

  Crispy hash browns  

Ingredients: 2~3 potatoes (medium size), 2 chives, 2 dried chilies, about 20 grams of potato starch, a little salt

1. We first prepare the materials needed, 2~3 potatoes, 2 dried chili peppers, if you like spicy food, you can also replace the dried chili peppers with millet spicy, 2 chives, and about 20 grams of potato starch that is not photogenic

2. Then we cut the chives into chopped shallots, shred the dried chilies, and peel the potatoes for later use 

3. Use a grater to shave the potatoes into shreds, the finer the shreds, the better, I am relatively a little thicker, but it doesn't matter, it has little impact on the finished product

4. Put the chopped green onion, dried chili shreds, and a little salt into the shredded potatoes, stir evenly and set aside, the salt in the shredded potatoes should be put less, and the taste is slightly lighter after branding, and you can dip it in the sauce to eat, if it is salty, the taste is particularly bad 

5. The shredded potatoes with salt are easy to get out of the water, at this time, add potato starch and stir evenly, you can also add all-purpose flour here, the difference between the taste and the potato starch is that the finished product of the latter is more crispy 

6. When the potato starch is stirred evenly, it will be evenly wrapped on the shredded potatoes, and there is another point to remind everyone that it is best not to place it after adding various seasonings to the shredded potatoes, and it is better to fry them directly, otherwise the water in the potatoes will increase over time, and the taste of the finished product is not good 

7. Heat the pan with cold oil, put the shredded potatoes into the pot, flatten the shredded potatoes with a spoon or other handy tools, if you like to eat a particularly crispy texture, spread it thinner, if you like to eat fragrant and soft taste, spread it thicker, turn to medium and low heat and fry slowly, don't turn it before it is set

8. Slowly fry over medium-low heat until one side is golden and set, then turn it over, still using medium-low heat to fry slowly

9. When frying until golden brown on both sides, the hash browns are cooked 

10. After removing from the pot, cut it into your favorite pieces, and then put it on a plate. The method of potato cake is very simple, but the taste is very delicious, the outside is burnt and burnt, the inside is soft and tender, it is really crispy on the outside and tender on the inside.  

Tips:

1. After adding salt and other seasonings to the potatoes, they should be cooked in time, otherwise the potatoes will come out with a lot of water, and the taste of the potato cake will be greatly reduced after a long time.

2. The potato starch in the recipe can be replaced with all-purpose flour, and there will be a slight difference in the taste of the finished product.

3. Do not wash or soak the potatoes with water after they are shaved into shreds, the starch in the potatoes will not be fried after washing them off!