Super Crispy Hash Browns from Leftover Fries
Super Crispy Hash Browns from Leftover Fries
Transform Soggy Leftover French Fries into Ultimate Crispy Hash Browns (Hash Potato Recipe)
Your leftover French fries, once soggy and unappetizing, are about to be reborn as incredibly crispy hash browns! You won’t believe how savory and delicious they become.
Main Ingredients- Soggy French fries, 180g
- Cooking oil, 5 Tbsp (generously)
Batter Ingredients- Tempura flour, 2 Tbsp
- Potato starch (or cornstarch), 2 Tbsp
- Oyster sauce, 1/2 Tbsp
- Sparkling water, 80ml (or cold water)
- Tempura flour, 2 Tbsp
- Potato starch (or cornstarch), 2 Tbsp
- Oyster sauce, 1/2 Tbsp
- Sparkling water, 80ml (or cold water)
Cooking Instructions
Step 1
First, prepare your ‘leftover French fries,’ the star of today’s dish. They might be soggy now, but don’t worry! They’re about to undergo a magical transformation.
Step 2
Place the French fries in a bowl and finely chop them using a knife, scissors, or even your hands into bite-sized pieces. Chopping them coarsely will give you a chewier texture, while chopping them finely will result in a smoother consistency.
Step 3
Add 1/2 Tbsp of oyster sauce to the chopped fries and gently mix them together. The oyster sauce will enhance the savory flavor of the fries and provide a subtle seasoning. If your French fries are already quite salty, you can reduce or omit the oyster sauce.
Step 4
Now, it’s time to add the ingredients that will create that irresistible crispiness. Sprinkle 2 Tbsp of tempura flour and 2 Tbsp of potato starch (or cornstarch) evenly over the fries.
Step 5
Gently mix again to ensure the flour and starch coat the fries thoroughly. Be careful not to overmix or mash the fries too much at this stage.
Step 6
Prepare sparkling water or cold water to achieve the right batter consistency. Gradually add the liquid while mixing until the ingredients form a thick, cohesive batter. I found that approximately 80ml of liquid created the perfect consistency where everything just held together. Using sparkling water can contribute to an even crispier texture.
Step 7
The batter should be thick enough that it doesn’t easily drip off a spoon but holds its shape. If it’s too thin, the hash browns might lose their form while cooking, so aim for a noticeably stiff consistency.
Step 8
Take portions of the batter with your hands and shape them into round, flattened patties. Aim for a thickness of about 1cm; this ensures they cook through evenly and become perfectly crispy.
Step 9
Heat about 5 Tbsp of cooking oil in a frying pan over medium-low heat. It’s important to preheat the oil thoroughly but not to the point where it’s smoking. If the oil is too hot, the outside will burn before the inside is cooked.
Step 10
Carefully place the shaped patties into the preheated oil. Fry them until they are golden brown and crispy on both sides. Once the first side is golden, gently press down with a spatula after flipping to help them cook evenly and maintain a flat shape.
Step 11
Cooking slowly over medium-low heat is the key to achieving extra crispy and savory hash browns. Once they are fully cooked and have a beautiful golden-brown color, they are ready! Serve with ketchup or your favorite dipping sauce. You’ll be amazed by the crispy exterior and tender interior!
