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Crispy Hash Browns Recipe ( Potato Snacks )

hash browns with step by step photos and video

Crispy Hash Browns|Hash Browns || How to make Cheesy Hash Browns at home with step-by-step photos and video

Hash Browns are a perfect, yummy relish for breakfast or a snack. These homemade hash browns are even delicious at brunch or served as a side with dinner. Paprika, chili powder, red chili powder, and black pepper give these hash browns their spicy kick.

Spicy Hash Browns are an easy appetizer or a perfect addition to your weekend brunch. Crispy hash brown potatoes are nearly impossible to resist, and these Spicy Hash Browns are a super easy addition to your game day plans or the perfect side for breakfast, lunch, or dinner.r

My family absolutely loves hash browns, but I have to admit, standing at the stove frying hash browns is not my favorite. I love baked spicy hash browns because they have those perfect crispy edges and are just loaded with flavor.

It is super easy to make hash brown potatoes using your cheese grater. The secret to keeping the hash browns crispy is to squeeze as much liquid from the grated potatoes as possible. Don’t skip this step, or you will have mush.

My Latest Video Hash Browns:

Hash Browns variations:

You can fry the hash browns individually or cook the entire batch at once in a skillet. Alternatively, baking them in mini muffin tins is a simpler option and creates perfect appetizer bites.

If you prefer milder hash browns, feel free to omit the red chili powder or substitute it with diced onion.

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But here I also have to fry hash browns instead of baking due to electricity problems that we are facing at the time due to maintenance anyhow

This is the reason in these circumstances I was to fry hash browns by putting off the intention of baking. Hash browns are prepared with grated potatoes,

which are soaked in chilled water for a few minutes, then squeezed into the muslin cloth and sautéed with a tablespoon of butter; mix spices, herbs, and cheese with the sautéed potatoes, and then given hash brown shapes

At the end fry with olive oil or in butter as a choice

Tips for making crispy, not too soggy:

Properly grate or shred the potatoes
Rinse and soak the grated/shredded potatoes in chilled water; this helps to avoid the awkwardly raw center between crispy outer layers.
To make crispy hash browns, squeeze the potatoes very well and then sauté them so that all moisture could be removed from the potato.
Remember, like all starches, potatoes need a decent amount of seasoning. Use a full teaspoon of salt and spice

Cast iron is second best, but the non-stick allows for nice even browning without fear of tearing. Do not touch while hash browns are frying, at least for a little bit.
Cook the potatoes undisturbed, let them get brown and crispy, then flip in sections
To make it much cheesier in taste can add more cheese.

Take all ingredients and prepare them all

Put the grated potatoes into chilled water and rinse them for 2-3 minutes

rinse-the-potatoes-in-chilled-water-for-3-minutes

Shift to the muslin cloth and squeeze them very well

Make sure first they have been squeezed well and a single drop of water isn’t left in it, transfer to another mixing bowl

Melt the butter in a frying pan or pan and put all squeezed grated/shredded potatoes in the pan

And sauté them with butter for 10 minutes on medium flame; constantly keep mixing to prevent burns from base

Transfer all sautéed potatoes to another mixing bowl

Now add spices to the sautéed potatoe.s

Then add cheese and parsley

Stir to mix well with a spatula first, then use your fingers, and keep mixing until everything is incorporated, at this stage, you can adjust the salt and spices

Now give the hash browns shape and place on tray/plate, repeat the same process with all remaining potato dough, now you can store them in the fridge

Heat the oil in the frying pan and place 3-4 hash browns

Let them fry on medium heat from both sides_Fry each side for around 5-8 minutes until crisp crust with nice golden brown in color

Transfer to a kitchen paper napkin to remove excess oil

Hash browns are ready

Serve hot with ketchup and hot tea or coffee

Aloo Ki Sabzi Recipe ( Potato Curry )

Sana Rasheed Add Comment

aloo-ki-sabzi-recipe-with-step-by-step-photos

Aloo Ki Bhujia | Aloo Sabzi | How to Make Aloo Ki Bhujia with step-by-step photos

Aloo Sabzi is a simple, easy, tasty, and mildly spiced aloo sabzi, which can be served with puri or kachori and paratha. This is also a side dish at breakfast.
Basically,

This is my own version once I did experiment with Aloo bhujia to bring a new taste. Trust me, this was superb. I often make it after my experiments; I enjoyed it with plain kachori, Aloo ki sabzi, or Bhujia. You can adjust red chilies and salt according to your taste.e

Aloo ki Sabji is an all-time favorite basic sabzi recipe made with diced potatoes and is a simple recipe made with basic ingredients available at home. Aloo sabzi is liked by every Pakistani, and this recipe goes well mainly with roti or chapati, kachori, paratha, or rice. Potatoes are used most of the time to make various curries, and this vegetable is liked by kids too.

Aloo is a great vegetable to make recipes for kids and pack for school tiffin boxes. This basic sabzi recipe with aloo is good to be eaten with roti and can be packed for lunch.

Aloo recipes made in all cities and towns in Pakistan are slightly different according to their culture and taste.

Here I used some curry leaves, cumin, and whole red chilies for crackling; the rest of the spices are a bit the same as tomatoes, green chilies, and basic powder spices.

So let's begin

If you have tried this Aloo Sabzi, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Take all ingredients and prepare all of them.

Heat the oil in a medium pan/pot over a low flame,e then put whole spices and crackle them for a few seconds on low flame.

Right after,r put tomatoes and green chilies, sauté them for a minute on low flame, then add all the powders and spices,s along with splashing a little water to prevent a burn from the base. Keep on stirring while adding potato dice.

Roast them with spices for 2-3 minutes. Once the oil comes to the top, then pour hot boiled water and stir to combine well.

roast-potatoes-with-spices-and-pour-water

Bring it to a boil, il then allow it to cook for around 10 to 12 minutes on low-medium flame or until the potatoes are soft.t

After 12 minutes, es reduce the heat to low, mash the potato with a wooden spoon, and mix well.

Simmer it for about 2-3 minutes on a very low flame.

Now Aloo sabzi is ready; transfer it to the serving bowl/dish.

To serve with chapati, naan, paratha, and kachori

Mutton Korma Recipe

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Mutton Korma | Simple Korma Recipe || How to Make Mutton Korma with step-by-step photos

Mutton Korma is a dish originating in the Indian subcontinent, consisting of meat, whether it be chicken, lamb, beef, or mutton. This recipe is quite amazing, aromatic, and flavored taste, so try cooking a delicious mutton qorma with an easy recipe.

Korma is the ultimate delight for meat lovers. This korma recipe makes for a great dinner party dish apart from being a mouth-watering staple during festivals like Eid. It is an easy mutton recipe that you can prepare at home in just about an hour.

Mutton Korma has to be prepared with

Clarified ghee is a real taste enhancer, only from cooking in desi ghee/clarified ghee. I have told you in my previous post that I don’t like the desi ghee taste; that's why I am using regular banaspati ghee, but you can use it asper your taste and choice

Mutton korma is served with sheermal, naan, and rice

So let’s go ahead and begin our recipe: Mutton Korma

If you have tried this Mutton Korma recipe,e then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly, peel and cut the onion into thin slices. In the pot/pan, pour oil and heat it well. Then add the onion and fry it over high medium for 5-7 minutes.

Then reduce the heat to medium-low and add 3-4 pinches of salt; keep frying till it turns a crispy golden brown color. Drain it from the tofil, spread on any plate/tray, and keep aside.