Deep-fried Hash Browns from Le Caprice by AA Gill and Mark Hix
Heat the butter in a pan and cook the onions slowly until they are soft. Put the onions into a bowl, add the grated potato and mix them together with the egg white. Stir in the mashed potato, the p...
Ingredients
- salt and freshly ground black pepper
- 1 egg white, half beaten
- 2 medium onions, peeled and thinly sliced
- ½ tsp celery salt
- 200 g dry mashed potato
- 1 kg large potatoes, cooked in their skins, peeled and grated
- 30 g butter
- good vegetable oil for deep-frying
- 50 g potato flour
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