IHOP Hash Browns Recipe
The IHOP Hash Browns recipe is an amazing dish that you can make for breakfast. Having this French toast in breakfast as a side dish can enhance the relish and joy of breakfast.
Ingredients
- ½ cup Unsalted melted butter (4 oz)
- 1 lb Russet potato large sized of approximately
- 2 tbsp Vegetable oil
- ⅛ tsp Black pepper (about 2 pinches)
- ¼ tsp Salt
Instructions
- Take your one big russet potato and wash it well.
- Peel the potato with a peeler or a knife.
- With the help of a shredder, shred the peeled russet potato.
- Take the shredded potato and place it in a drain. Run the clean and cold tap water on the shredded potatoes so that the excess starch rinses off.
- Keep rinsing until you observe that the water has clear transparency and no more starch is coming off the potatoes.
- Then to remove the excess water from the shredded potatoes, squeeze them in a bowl or the sink.
- Then take another bowl and place the rinsed shredded potatoes in it. Add black pepper and salt. Mix them so that the potatoes are evenly coated with seasoning.
- Take a frying pan and add vegetable oil and a small amount of butter to it. Heat them on a medium flame.
- Then keep adding the remaining vegetable oil and butter according to the need.
- When the oil and butter are hot enough, add the seasoned potatoes. With the help of a spatula, flatten the surface and keep the thickness to about an inch.
- When the bottom side of this potato cake is crispy enough and golden, cut it into equal pieces and then flip the pieces individually so that the other side can also be fried.
- When golden brown and crispy, take out the pieces. Serve them with your favourite dipping sauce. Bon Appetit!