Hash browns

Cooking time:

30 minutes

Active time:

20 minutes

Complexity:

Easy

The pancakes for this recipe can be made both thin and crisp, and thick and soft - which you love more.

See all recipes category Potatoes

Recipe "Draniki"

Ingredients for 4 servings

potatoes

4-5 pcs.

chicken egg

1 pc.

rice flour

1 tbsp. spoon

onions 0.5 pcs.

(Ad libitum)

salt or salt substitute Green

ghee or vegetable oil

for frying

Step 1/3

Wash, peel and grate the potatoes. You can grate all the potatoes on the smallest grater (such pancakes will turn out to be more uniform), or you can grind about a third of the potatoes on a coarse grater (this is more suitable for thin and crispy pancakes).

Step 2/3

Salt the grated potatoes, mix, squeeze thoroughly and drain the released juice. Together with the juice, we drained some of our own potato starch, so now we need to add it. Add a spoonful of rice flour and break the egg, stir. At the same stage, you can add finely chopped onions if you like.

Step 3/3

Heat vegetable or melted butter in a pan and spread the potato mass with a spoon. For crispy pancakes, lay out the potatoes in a fairly thin layer, and for soft ones - thicker, closer to the cutlets. Fry over a medium heat until golden brown on one side, then turn over and bring to tender under the lid. Serve warm pancakes with sour cream - this is a classic. And try with lightly salted red fish - the perfect combination!

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Potatoes