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The name Hash in the food industry has been derived from the French word “hacher” which basically means to chop. Hash browns or hashed browns are simple potato preparation in which potato pieces are pan-fried after being shredded, julienned or diced. Different cultures have different outlooks on hash/hashed browns. While in parts of the UK, hash browns can mean fried leftover mashed potato…. in North America, it is a staple breakfast food at most diners. There are different ways to make hash browns which I will show in my future videos but this post is concentrates on a particular method which would be of keen interest of many people i.e. fast food style hash browns. When I was in college my friend (girl) and I went to McDonalds quite often just because we relished the breakfast served in McDonalds (in particular hash browns). Now to impress this friend, I goggled for the recipe but came up with no good results. So finally after 12 failed attempts I came with the epic formula…

And here it is, and by the way the girl did get impressed (“,)

So I hope you give it a try soon and end up with amazing results…. ENJOY!!!



2 potatoes

1.25 tsp. salt

0.25 tsp. onion powder

1 tbsp. Potato Powder/Instant Mashed Potato Powder

1 tbsps. Cornstarch

3 tbsps. Rice flour

1 Tbsp. water

Some butter (25-35 grams)





1: Keep shredded potatoes in cold water for 15-20 minutes (minimum)

2: Drain all the water (as much as possible) in shredded potatoes

3: Cook the potatoes in the pan with butter for not more than 15-20 minutes (on medium flame)

4: Don’t overcook the potato’s they should be a bit firm

5: Freeze potatoes for 4-6 hours

Keep all the points in mind and you will have perfect hash browns



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Recipe Comments

Comments (10)

  1. posted by Elaine on February 25, 2015

    Hi Bharat,
    I have a question. On the video you mentioned 1 tbsp potato powder but on the recipe listed above you didn’t mention potato powder. Can I substitute with 2 tbsp cornstarch instead. I looked it up online and there’s only potato starch. Are they the same? Anyways I’ll be looking forward for your reply so I could try this recipe. Thank You.

    • posted by Bharat Wadhwa on February 26, 2015

      I’m rely rely sorry on the website its a mistake the recipe does call for 1 Tbsp Potato Powder its is very important well potato powder is basically instant mashed potato powder only… as for potato starch and corn starch yes both can be substituted but only in particular recipes not in all recipe both do have different purposes a potato starch can with stand more heat and doesn’t breaks down easily after gelatinisation where as corn starch does break down on over heating so yes they are interchangeable but in some recipes…. i’d say go for instant mashed potato powder if you don’t get replace it with 1/2 tbsp cornstarch (but result will vary) i hope this answer helps you and thank you so much for pointing out my mistake….(”,)

  2. posted by Sangita jain on June 6, 2015

    Hi Cld u kindly let me know where I can buy potato powder in mumbai. I tried but in vain. Pl help me at yr earliest. Thank you

    • posted by Bharat Wadhwa on June 10, 2015

      so basically you need to search for aloo mash from vegit search for it on google you will get the image which will make it easier to buy (”,)

  3. posted by Sangita jain on June 6, 2015

    Is potato powder and de hydrated potato powder d same thing

  4. posted by Sangita jain on July 4, 2015

    Thank u soooooo much for d speedy reply. Will enquire try it n let u know.
    By d by I love trying your recipes coz dey r all fool proof. Every one in d fly goes vow n enjoy yr recipes which I make.
    Will appreciate if u could kindly post how to make eggless cakes and cup cakes. Thanks

  5. posted by Sangita jain on August 20, 2015

    Hi I bought veg it aloo mash finally. Now three questions . Pl answer at yr earliest . I just want to try them .
    Can I refrigerate it over night n fry the next morning for breakfast. Will it alter the taste.
    Secondly why r we adding one tbsp water. Can we omit it. Since we hav soaked them in water there might be little moisture in it even after squeezing it .i think u r adding water so we can bind it else it wld be dry.
    Thirdly do we deep fry in sim flame or medium flame or on high flame
    Eagerly waiting for yr reply . Want to make them for Raksha bandan

  6. posted by Sangita jain on August 20, 2015

    Can less starchy potatoes be used . If yes do we still hav to soak in cold water

  7. posted by Sangita jain on August 20, 2015

    Do we refrigerate it or keep it in the freezer. In your video u say chill it/ refrigerate it but in the notes on the picture u say freeze it. Kindly clarify. I sum how want to make it like yrs wid the crackling sound. Thanks


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