Hash Browns

Di salah satu restoran cepat saji, salah satu yang menjadi favorit anakku adalah hash brown.
Begitu selesai menggoreng, hash browns dari resep Laura Vitale langsung tandas.

Bahannya:
- 1 buah kentang besar, kupas
- 1 sdm tepung
- 2 sdm bawang bombay (cincang kecil kecil)
- 1 putih telur
- 1/2 sdt garam
- 1/4 sdt lada hitam
- minyak goreng secukupnya untuk menggoreng

Cara membuat:
- Isi mangkuk dengan air dingin dan sisihkan
- Parut kentang (aku pakai parutan keju) dan taruh secepatnya ke dalam air dingin
- Biarkan kentang di air dingin selama 5 - 10 menit
- Angkat kentang dari air dan aku pakai serbet untuk memeras airnya, sampai benar benar kering.
- Masukkan kentang ke mangkuk, lalu masukkan tepung, garam, merica, bawang bombay dan telur. Aduk rata
- Di pan, tuang minyak goreng hanya untuk menutup permukaan pannya saja, jadi jangan terlalu banyak.
- Ambil 1 sendok adonan, lalu pipihkan supaya krispi. Kalau sudah coklat, angkat.


Ingredients:
- 1 Large  Potato, peeled
- 1 Tbsp of All Purpose Flour
- 2 Tbsp of Grated Onion or 1 Shallot
- 1 Egg White
- Salt and Pepper to taste
- Vegetable Oil as needed


Process:

- Fill a bowl with cold water and set aside. 
- Grate the potatoes with a box grater and place them immediately into the cold water.
-  Allow the potatoes to sit in the water for about 5 to 10 minutes. 
- Remove the potatoes from the water and using a potato ricer (or a lint free towel) add a little bit of the shredded potatoes in it at a time and squeeze out all the excess liquid. Place them on a lint free towel to dry them up a bit more.
- Add the potatoes to a large bowl and add the flour, egg white, salt, pepper and onion, mix together to combine well.
- Meanwhile, add enough oil to coat the bottom (not too much, just a few tablespoons) of a large non stick skillet, preheat it over medium high heat
- When the pan is nice and hot, add about 1/3 cup of the potato mixture at a time, making sure to flatten it as much as possible with a spatula, you want these to be as flat as you can get them for maximum crispiness. 
- Cook them for about 6 to 7 minutes on each side or until really brown and crispy. 
If you feel like the potatoes are getting too dark too soon, reduce the heat to medium.