Ingredients

The following ingredients have 4 Servings
  • 3 large white potatoes (such as Russets, peeled)
  • 2 medium shallots (peeled and shredded)
  • 3 tablespoon all-purpose flour
  • 1/2 teaspoon salt (or to taste)
  • 1/4 teaspoon pepper (or to taste)
  • 3 tablespoon vegetable oil

Instruction

  • Shred the potatoes with a box grater, then soak in a bowl of cold water. Swish the potato around the bowl with your hand to get out as much of the starch as possible. Drain well.
  • Place a cheese cloth or paper towels over a bowl then add the shredded potatoes. Grate the shallot over the potato. Twist the cheese cloth into a ball and squeeze as much of the water as possible. Transfer the potato/onion mixture to a bowl.
  • Add the flour, salt and pepper to the same bowl and mix. Mould into 9 oval shapes.
  • Heat the oil in a large skillet over medium heat. Once the oil is hot add the hashbrowns, do not overcrowd, you might have to do this in batches. Fry for about 4 to 5 minutes per side or until golden brown and crispy.