If you want homemade hash browns that reminded you of the shop bought ones but are better in every conceivable way. Then this hash brown recipe is for you!

Better than McDonald's, McCains and pretty much any other version of a hash brown you can throw at it! These are beautifully golden, crispy hash browns as they should be!

Big love and stay safe! ❤️ x

#hashbrown #hashbrowns #hashbrownrecipe

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The videos in this video are :
@JoshuaWeissman Hash Brown Video : https://youtu.be/vuVZG6TOaCM
​ @EthanChlebowski Hash Brown Video: https://youtu.be/L1toV9WrLGg
​ @CulinaryExploration Hash Brown Video: https://youtu.be/qLIjC9YtTSs
@gordonramsay Hash Brown Video: https://youtu.be/nRGz2md8l28
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FIND THE RECIPE HERE: https://albrady.co.uk/homemade-hash-browns

900g Maris Piper - peeled
4tbsp white vinegar
500g Clarified Butter
20g Cornflour
2tsp Onion powder
1tsp Garlic Powder
Salt
Vegetable Oil

Grate half the potatoes place immediately into cold water with 2tbsp vinegar and leave to soak for 10 minutes.

Cut the remaining half into cubes and place into the food processor with enough water to cover the potato. Pulse to chop into rough pieces.

Then place the chopped potato immediately into cold water with 2tbsp vinegar and leave to soak for 10 minutes.

Rinse and drain each potato until the water is clear of starch.

Drain the grated potato and chopped pieces separately and squeeze out excess moisture in a tea towel.

Place the grated potato into a pan and add enough clarified butter to cover the potato pieces.

Place over a medium heat and bring the fat to 95-100ºC. Cook for approx. 5 mins until the potato is tender then drain through a sieve, leaving the potatoes to drain for a few minutes then spread the pieces on a large plate to cool down. Season.

Return he drained clarified butter to the pan and repeat the same process with the chopped potato pieces.

Once cool enough to handle place both the grated and chopped potato into a large mixing bowl and add the corn flour, onion and garlic powder and the mix everything together thoroughly.

Divide the hash brown mixture into 75g portions and shape each one into triangles (or whatever shape you want) then chill for 2 hours or freeze for 20-30 minutes.

Deep fry at 180ºC for 5-6 minutes until rich golden brown and hella crispy! Season and serve!

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