Crispy French-Style Hash Browns

Ingredients

• 2 units Potatoes (Medium, peeled)
• 0.5 unit Onion (Half an onion, finely chopped)
• 2 tablespoons All-purpose flour (To bind the patties)
• 1 pinch Fleur de sel (Adjust to taste)
• 1 pinch Black pepper (American style) (Freshly ground pepper)
• 2 tablespoons Vegetable oil (For frying, neutral oil (sunflower, canola))

Instructions

1. Prepare the potatoes

   Peel the two potatoes, rinse under cold water then drain.

   Time: PT5M

2. Grate the potatoes

   Grate the potatoes using a coarse grater directly into the mixing bowl.

   Time: PT3M

3. Drain excess water

   Transfer the grated potatoes into the towel, then press firmly to remove as much water as possible.

   Time: PT2M

4. Chop the onion

   Finely chop half an onion and add it to the potatoes in the bowl.

   Time: PT2M

5. Mix the ingredients

   Add the flour, fleur de sel and black pepper. Stir with the wooden spoon until homogeneous, without overmixing.

   Time: PT3M

6. Heat the pan

   Heat the non‑stick pan over medium heat and add 2 to 3 tablespoons of vegetable oil.

   Time: PT2M

   Temperature: 180°C

7. Form and cook the patties

   With a large spoon, form a patty about 8 cm in diameter and place it in the hot oil. Cook 2 minutes on one side, flip and cook 2 minutes on the other side. Repeat until the mixture is exhausted.

   Time: PT8M

   Temperature: 180°C

8. Drain and serve

   Transfer the cooked hash browns onto paper towels to remove excess oil, then serve immediately.

   Time: PT1M

Nutrition Facts

Calories

200

Protein

3 g

Carbohydrates

30 g

Fat

8 g

Fiber

3 g

Ingredient Substitutions

• Instead of Onion: Shallot, Scallion
• Instead of All-purpose flour: Cornstarch, Rice flour
• Instead of Fleur de sel: Sea salt
• Instead of Black pepper (American style): White pepper, Sweet paprika
• Instead of Vegetable oil: Light olive oil, Clarified butter

Equipment Needed

• Coarse grater
• Clean kitchen towel
• Mixing bowl
• Wooden spoon
• Non‑stick pan
• Spatula
• Serving plate or dish
• Paper towels (optional)

Critical Steps — Do Not Skip

• Dry the grated potatoes completely.
• Do not overwork the mixture to keep it light.
• Cook over medium heat to obtain a golden crust without burning.

Chef Tips from the Video

• Use a cast‑iron skillet for more even heat and superior crispiness.
• Press each patty lightly with the spatula just before flipping to achieve a nicely browned surface.

Troubleshooting

Storage

Refrigerator: Store in an airtight container 1 to 2 days. Reheat in a pan to regain crispiness.

Freezer: Wrap cooked patties separately between parchment paper, then place in a freezer bag. Last up to 1 month. Reheat directly in a pan.

Room temperature: Do not leave at room temperature for more than 2 hours.

Make-Ahead Tips

• Grate the potatoes ahead of time and keep them in a bowl of cold water; dry well before mixing.
• Form the patties, place them on parchment paper and refrigerate up to 24 h before cooking.