Hash Brown

1. Peel and grate potatoes and squeeze-dry grated potatoes with a paper towel.
2. In a large bowl, plunk in the potatoes, add paprika, granulated garlic, cayenne, black pepper, and salt, and mix well.
3. Over a medium flame, heat a deep non-stick skillet and add 1 tbsp oil and 1 tbsp butter. When the butter melts, add coated potatoes and press down with a spatula. Fry for about 6 minutes or till they turn golden brown and crisp underneath.
4. Place a large plate or a baking sheet just above the skillet and invert the potatoes carefully onto the plate/ baking sheet. Pour the remaining oil and butter into the skillet and then put the potatoes right back in. The uncooked side should face down. Fry for 5 minutes, until the uncooked bottom side turns crispy and golden.
5. Transfer to a cutting board, cut the fried potatoes into wedges and serve.

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Trivia

The original full name of the dish was ‘hashed brown potatoes’. It was first mentioned in 1888 by Maria Parloa, an American author.

The word ‘hash’ was derived from the word “hacher” in French language, which means to chop or hack.