These Are 10X Better Than Regular Hash Browns

Ingredients

• 4 medium Russet Potatoes (hard, unblemished; peeled)
• 1 large Yellow Onion (peeled and grated)
• 1.5 tablespoons Salt (divided; 1 tbsp for onion, 0.5 tbsp for mixture)
• 2 large Eggs (beaten)
• 1 teaspoon Baking Powder (helps create crunch)
• 1 teaspoon Black Pepper (freshly ground)
• 2 tablespoons All-Purpose Flour (sifted)
• 2 tablespoons Cornstarch (for extra crispness)
• 1 cup Peanut Oil (for shallow‑deep frying; high smoke point)
• 2 tablespoons Fresh Chives (chopped for garnish)
• 1 tablespoon Fresh Dill (chopped for garnish)
• 0.5 cup Sour Cream (for serving)
• 0.5 cup Applesauce (unsweetened, for serving)
• 2 tablespoons Smoked Trout Roe (optional garnish)

Instructions

1. Prep Potatoes

   Insert a fork into each russet potato and use it to guide the peel off in a circular motion. Remove the peel and place the potatoes in a bowl of cold water to prevent browning.

   Time: PT5M

2. Grate Potatoes

   Using the large holes of a box grater, grate the potatoes directly into the bowl of water. Grate all potatoes, dropping each batch into water as you go.

   Time: PT5M

3. Rinse Starch

   Transfer the grated potatoes to a large bowl, fill with fresh water, and stir vigorously with your hands. Pour through a fine mesh strainer, rinse under running water, and repeat the hand‑mix and rinse cycle three times.

   Time: PT5M

4. Squeeze Excess Water

   Place the rinsed potatoes in a strainer and press firmly with your hands to remove as much water as possible.

   Time: PT2M

5. Final Drying with Towel

   Gather the potatoes into a clean kitchen towel, roll them up, and twist to wring out remaining moisture. Repeat until the towel feels mostly dry.

   Time: PT3M

6. Prep Onion

   Peel the onion and grate it using the same box grater. Transfer the grated onion to a strainer placed over a bowl, sprinkle with 1 tablespoon salt, and press with a rubber spatula to release moisture. Let the liquid drain away.

   Time: PT5M

7. Combine Wet Ingredients

   In the large mixing bowl, combine the dried potato shreds, squeezed onion, 0.5 tablespoon salt, beaten eggs, baking powder, black pepper, flour, and cornstarch. Mix with hands until a cohesive but slightly loose batter forms.

   Time: PT5M

8. Form Patties

   Using wet hands, scoop portions of the mixture and shape into 3‑inch diameter patties about ½‑inch thick. Place them on a plate lined with a damp paper towel to prevent browning.

   Time: PT5M

9. Heat Oil

   Add enough peanut oil to a large skillet to reach about ½‑inch depth. Heat over medium heat until the oil reaches 350°F (175°C).

   Time: PT5M

   Temperature: 350°F

10. Fry Lotas

    Carefully lower 2‑3 patties into the hot oil. Press each gently with a spatula to flatten slightly. Fry for 3½‑4 minutes until golden‑brown and crisp, then flip with a slotted spatula and fry the other side another 3½‑4 minutes.

    Time: PT12M

    Temperature: 350°F

11. Drain and Rest

    Remove the cooked lotas with the slotted spatula and place on a paper‑towel‑lined plate to absorb excess oil. Let rest for 2 minutes before serving.

    Time: PT2M

12. Prepare Garnishes

    While the lotas rest, chop fresh chives and dill. Arrange sour cream, applesauce, and smoked trout roe on a serving platter.

    Time: PT5M

Nutrition Facts

Calories

250

Protein

5 g

Carbohydrates

30 g

Fat

12 g

Fiber

3 g