Golden Hash Brown – courtesy of Masterchef
When I first set eyes on the hash browns Gary made on Masterchef, I had to have it. They looked so crunchy on the outside and tender on the inside. So the weekend after the masterclass episode, I tried it out myself! I’ve made a couple of amendments to the Masterchef recipe for you to succeed better in making your hash browns.
Step 1: For hash browns, Preheat oven to 180°C. Place potatoes on a bed of rock salt in a small roasting tray. Bake for 45 30 minutes until just starting to soften but are still firm enough to retain their shape (you can reuse the rock salt three or four times for a similar purpose). You want the potatoes to just cook to activate the starch, that is what will keep the hash browns together.
Step 2: Peel potatoes using a small paring knife. Coarsely grate potatoes using long strokes on the grater – you want nice long strands of firm, nearly cooked potato. Season with a few grinds of salt (you could also add herbs such as dill or parsley, sautéed onion or bacon).
Step 3: Dip a ring mould in a bowl of water. Fill the mould with grated potato and pat down to fill the mould and create a bit of tension – this will prevent it breaking up when it goes in the fry hot oil. Tap the potato out of the mould onto a tray. Chill in the fridge to help maintain shape.
Step 4: Heat oil in a pot or a deep fryer at 180°C if you have one. Gently lower hash browns into the fryer, then cook for 3-5 minutes until golden and cooked through. Lift the basket out of the fryer and allow to drain for a few minutes. Sprinkle with salt.