Before we get started, I would like to thank all my readers and foodie fans for the love you guys have shown towards my blog. It amazes me how much sharing of recipes and ideas can bring totally different and new friends together. My blog will be a year old on March 15, and am super grateful for all the crazy traffic you guys bring here.

NOMINATE ME

On that note, I will kindly ask you guys to Nominate this blog for the first time on the 2016 Kenya Blog Awards on these two categories “Since I believe my blog has what it takes to be included in the nomination list.”

These are the two categories:

#5. Best Food Blog

#9. Best New blog

You can submit this blog to www.blogawards.co.ke.

Thanks for all the love.

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Hash browns or hashed browns are a simple preparation of potato pieces pan-fried after being shredded or riced. Hash browns are a staple breakfast food at diners in North America, where they are often fried on a large common cook top or grill. In some parts of the United States, hash browns strictly refer to shredded or riced pan-fried potatoes and are considered a breakfast food while potatoes diced or cubed and pan-fried are also a side dish called country fried potatoes or home fries . Some recipes add diced or chopped onions.

Apparently there is a TINY difference between the “Potato hash and the Hash Browns. 

Hash browns as indicated above are shredded and onions are added to the mixture and pan fried. Potato hash are diced into little cubes and pan fried. Well…. that is the difference I picked up. Feel free to correct me or add onto this similarity dish.

*Making “ Spicy Hash Browns“.

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Prep time: 10 mins   Cook time: 25 mins    Total time: 35 mins

Serves – 2 pax

*MAIN INGREDIENTS*

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  • 4 small potatoes
  • 1/2 onion
  • 2 egg whites
  • 2 table spoons of all purpose floor
  • 1 green bullet chili
  • a bowl of cold water
  • a clean kitchen towel or potato ricer
  • vegetable oil
  • Grater and non-sticking pan.

INSTRUCTIONS:

  1. Peel the potatoes, wash and grate and place in cold water for 5 mins. {Soaking them in water helps it to remove some of the starch – white fluids off the potatoes, this will help them get a crisp texture}.

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2. Grate the onion and thinly slice up the bullet chili and set aside. After five minutes, first squeeze the water off the grated potatoes , place them on a clean kitchen towel. – Squeeze all water off and place them in a bigger bowl.

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3. Add all the seasonings of {black pepper, salt, chili flakes, coriander, paprika, ginger, garlic }, grated onion, green bullet chili, egg whites and mix well. Pre – heat a non sticking pan with vegetable oil using medium heat. {NB: we are not to deep fry.}

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4. Make a ball using the spoon or a measuring cup, and place it on the pan, flatten it using the spoon or back of a cup. Let it shallow fry for 5 mins on each side.

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5. Prep paper towels and let them sit for 5 mins then serve immediately. This is my brunch breakfast today.

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Love and Love.

TD.

Tastie Dine - Author

Thanks for stopping by Tastie Dine's Food bubble and I am stoked to have you here. I am Ms. Biwott and here you'll find a variety of meal preps to tickle your cravings, moods and probably a healthy side too. So, what you waiting for, get subscribed here and on my Youtube channel if my content rocks your boat.

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