Hello everybody, it’s John, welcome to my recipe page. Today, we’re going to prepare a special dish, deep fried potatoes / hash browns. One of my favorites. This time, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Deep Fried Potatoes / Hash Browns is one of the most well liked of current trending foods on earth. It’s easy, it’s quick, it tastes delicious. It is appreciated by millions daily. They are nice and they look wonderful. Deep Fried Potatoes / Hash Browns is something which I’ve loved my entire life.
Place the hash browns into the frying basket, but do not fill the basket more than half full. Lift the basket to remove the hash browns from the oil, and transfer them to a draining rack or paper towels to drain the excess oil. Add to shredded potatoes and mix until evenly distributed.
To begin with this recipe, we have to first prepare a few ingredients. You can have deep fried potatoes / hash browns using 7 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Deep Fried Potatoes / Hash Browns:
- Get 1 potato
- Prepare to taste butter
- Take 1/2 tsp italian seasoning
- Prepare 1/4 tsp seasoned salt
- Take 1/4 tsp paprika
- Prepare 1/8 tsp black pepper
- Get 1/8 tsp cayenne pepper
Post navigation ← Mmm… apple crisp crunch cobbler dump cake. Italian beef → One thought on " Mmm… Deep Fried Hash Browns " TaMara. Search for: Southern fried potatoes, also known as Southern style hash brown potatoes, or, simply soft fried potatoes, are cubed peeled russets, that are first steamed and then pan fried like hash browns, tender inside, but with crispy outer edges. When it is hot enough deep fry the potato balls till brown on medium flame!!
Instructions to make Deep Fried Potatoes / Hash Browns:
- Wash, peel, and cube potato into 1/4" cubes
- Dry on paper towel and pat dry
- Deep fry potato for 10 minutes
- Melt butter and combine with spices
- Coat fried potato cubes with butter mixture
And serve it hot along with your favorite dip/ tomato ketchup. For me, hash browns are always made with shredded potatoes. When fried, the jumble of tangled strands forms an intricate lattice of crispy, golden-brown potato. There is a trade-off, of course—this method seems to maximize crunch at the expense of pillowy interiors. But that's a trade-off I'm willing to make.
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