Difficulty: Easy | Prep: 10 min | Cook: 15 min | Total: 25 min | Serves: 4 | Dietary: Gluten-Free, Vegan
Forget the frozen ones from the supermarket. Homemade hash browns with Chooki's Original Chicken Salt are a completely different thing. Shatteringly crispy on the outside, soft and fluffy in the middle, and that savoury chicken salt hit on every bite.
Coarsely grate the potatoes into a clean tea towel. Wrap them up tight and squeeze out as much liquid as you possibly can. This is the step that makes or breaks your hash browns. Wet potato = soggy hash brown. Wring it until your arms hurt, then wring it again. Tip the dry shreds into a bowl and toss with the flour, Chooki's Original Chicken Salt, and a good crack of pepper.
Heat the olive oil in a large non-stick pan over medium heat. Grab a handful of the potato mixture, press it flat in your palm, and lay it gently into the pan. Press it down with a spatula so it's about 1cm thick. You should get 4 decent-sized hash browns. Cook for 6 to 7 minutes without touching them. Seriously, leave them alone. Let the bottom go properly golden and crunchy.
Carefully flip each hash brown and cook the other side for another 5 to 6 minutes until it's just as golden. Lift onto a wire rack (not paper towel, that steams the bottom and kills your crunch). Hit them with a tiny extra pinch of Chooki's Original while they're still hot.
Tip: The drier your grated potato, the crispier the result. If you have a potato ricer, press small batches through it after grating to get even more moisture out.
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