Printable Recipe
Fallow Ultimate Hash Browns
This restaurant technique combines several potato textures with onion pulp and clarified butter. The stored source ends before final shaping and frying.
Cook time
25 min, initial cooking, plus final cooking not retained
Total time
1 hr 10 min, before final shaping and frying
Yield
4
Ingredients
8
Steps
15
Filed under: potato, onion, pan fried, british.
Source channel: Fallow
Key ingredients
Agria potatoes, grated, Agria potatoes, diced, peeled onions, clarified butter, tapioca starch.
Ingredients
- 600 g Agria potatoes, grated
- 360 g Agria potatoes, diced
- 180 g peeled onions
- 400 g clarified butter
- 15 g tapioca starch
- 7 g onion powder
- 5 g fine sea salt
- Water, only as needed for blending and washing
Method
- Grate 600 g potato and wash it four times, changing the water each time.
- Drain the grated potato well.
- Dice the remaining 360 g potato into 2 cm chunks.
- Blend the diced potato with only enough water for the blender to run.
- Press the blended potato through a fine sieve, discard the liquid and retain the pulp.
- Blend the onion to a smooth pulp.
- Strain the onion through a chinois, then wrap it in a clean cloth and squeeze out as much moisture as possible.
- Squeeze the washed grated potato in a clean cloth to remove excess moisture.
- Add the clarified butter, grated potato and blended potato pulp to a wide pan.
- Cover and cook for 5 minutes, then uncover and mix lightly without mashing.
- Continue cooking for 15 to 20 minutes.
- Transfer to a tray and allow it to cool and drain for 30 minutes.
- Mix in the tapioca starch, onion powder, salt and squeezed onion pulp.
- Line a small tray and transfer the mixture to it.
- The stored source ends here. Final pressing, chilling, cutting and frying instructions must be recovered from the original Fallow video before this recipe is treated as complete.