CRISPY HASH BROWNS

Sunday brunch time! I love a good hash brown, but unfortunately in KL you’ll end up eating a greasy version of it or paying too much for shredded potatoes. When in fact, it is so simple to make. Not to mention enjoying a plate of hash browns on a lazy Sunday morning is both healthy and therapeutic. Here is a recipe for easy, perfect, crispy hash browns every time.

This recipe serves 2.

Here’s what you need:
2 large russet potatoes (or actually, any potato is fine by me)
2 eggs
Fresh grated parmesan (optional)

Here’s what you do:

1. Wash potatoes. Don’t bother peeling them.
2. Shred the potatoes using the largest grater scale on your box grater.
3. Soak shredded potatoes in water for five minutes (this removes the starch)
4. Drain water. Now get a kitchen towel. Place the shredded potatoes on it. Squeeze the hell out of the potatoes to remove as much residual water out of it as possible (this is what makes the hash crispy)
5. Season potatoes with salt and pepper.
6. Lightly grease a non-stick pan. When hot, place a layer of shredded potatoes.
7. Flip when cooking side is brown and crispy.
8. Serve with a sunny side up, ketchup and some parmesan if you had a rough night last night.

An alternative way to serve hash browns. Here I'm using local potatoes instead, served with avo, egg and peas.