Deep Fried Potatoes / Hash Browns
Deep Fried Potatoes / Hash Browns

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, deep fried potatoes / hash browns. It is one of my favorites. This time, I’m gonna make it a bit unique. This will be really delicious.

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Deep Fried Potatoes / Hash Browns is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes delicious. They are nice and they look fantastic. Deep Fried Potatoes / Hash Browns is something which I have loved my whole life.

To get started with this particular recipe, we have to prepare a few components. You can have deep fried potatoes / hash browns using 7 ingredients and 5 steps. Here is how you can achieve that.

The ingredients needed to make Deep Fried Potatoes / Hash Browns:
  1. Prepare 1 potato
  2. Prepare to taste butter
  3. Prepare 1/2 tsp italian seasoning
  4. Get 1/4 tsp seasoned salt
  5. Get 1/4 tsp paprika
  6. Get 1/8 tsp black pepper
  7. Prepare 1/8 tsp cayenne pepper

Cook until nicely browned on the bottom, then flip over and brown on the other side. Place your steaks in the freezer and slice your bell peppers into thin strips. Post navigation ← Mmm… apple crisp crunch cobbler dump cake. Italian beef → One thought on " Mmm… Deep Fried Hash Browns " TaMara.

Instructions to make Deep Fried Potatoes / Hash Browns:
  1. Wash, peel, and cube potato into 1/4" cubes
  2. Dry on paper towel and pat dry
  3. Deep fry potato for 10 minutes
  4. Melt butter and combine with spices
  5. Coat fried potato cubes with butter mixture

Search for: Southern fried potatoes, also known as Southern style hash brown potatoes, or, simply soft fried potatoes, are cubed peeled russets, that are first steamed and then pan fried like hash browns, tender inside, but with crispy outer edges. For me, hash browns are always made with shredded potatoes. When fried, the jumble of tangled strands forms an intricate lattice of crispy, golden-brown potato. There is a trade-off, of course—this method seems to maximize crunch at the expense of pillowy interiors. But that's a trade-off I'm willing to make.

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