Crunchy pancakes made from grated or sliced potatoes are known as, a simple, nutritious and delicious dish is a classic breakfast option. Potato pancakes have a rich taste of fried potatoes and are crunchy and very tasty. Hashbrown with paprika.
Cooking time 25 minutes
Potatoes 6 PCs.
Onion 1 PC.
Vegetable oil if necessary
Salt 2 pinches
Ground black pepper to taste
Paprika to taste
Seasoning for potatoes to taste
68 kcal per 3.53 oz (100g) of ingredients
Step-by-step recipe. Hashbrown with paprika.
Potatoes are specially soaked in cold water, so that even the natural starch in it remains at least. Peel the potatoes and grate them on a coarse grater. Grate the onion on a grater with the smallest cell. Onions will add flavor and flavor to the dish, but most importantly — will not allow the potatoes to darken. Mix the onion and potatoes thoroughly, then press.
The more juice you can squeeze out, the more crispy the potatoes will be after frying, and the more delicious the dish will turn out.
Add to the potatoes spices to taste: salt, ground black pepper, a little paprika and or a ready-made mixture of seasonings for potatoes. Mix everything thoroughly. In small portions, 1.5–2 tablespoons, wrap the potatoes in plastic wrap. Mash the potatoes and shape them into an oval, triangle, or square. This stage allows you to give the dish a more neat appearance.
Heat the vegetable oil well. To make sure that the oil is hot, add a small pinch of salt to the hot oil. If the salt will crackle and sizzle-the oil is the right temperature, you can start roasting. Unfold the food wrap and, holding the spatula, carefully put the potatoes in a preheated pan Fry the potatoes until Golden, 3-4 minutes on one side, and another 3 minutes on the other side.
Place the hot potato pancakes on a paper towel for a few seconds to absorb the excess oil. And then serve to the table. Bon Appetit!
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