Hey everyone, it is Brad, welcome to our recipe page. Today, I will show you a way to prepare a special dish, deep fried potatoes / hash browns. One of my favorites food recipes. This time, I will make it a little bit unique. This will be really delicious.
Deep Fried Potatoes / Hash Browns is one of the most well liked of recent trending meals in the world. It’s appreciated by millions every day. It is simple, it’s quick, it tastes delicious. Deep Fried Potatoes / Hash Browns is something which I’ve loved my entire life. They’re fine and they look wonderful.
The Best Food Always Starts With The Best Ingredients. Compare Prices on Potatoes Hash Browns in Kitchen Gadets. Place the hash browns into the frying basket, but do not fill the basket more than half full.
To get started with this recipe, we have to first prepare a few components. You can cook deep fried potatoes / hash browns using 7 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Deep Fried Potatoes / Hash Browns:
- Prepare 1 potato
- Prepare to taste butter
- Prepare 1/2 tsp italian seasoning
- Prepare 1/4 tsp seasoned salt
- Prepare 1/4 tsp paprika
- Make ready 1/8 tsp black pepper
- Prepare 1/8 tsp cayenne pepper
Two half pound servings of hashed browns comin' right up! Special Equipment List: cutting board; chef's knife; deep-fryer; paper towels Home » Breakfast » Air Fryer Hash Browns From Scratch [Oil Free Option]. Place your steaks in the freezer and slice your bell peppers into thin strips. 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.
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
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. There's a secret technique that guarantees your hash browns will be velvety and smooth on the inside and extra crispy on the outside.
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