4 medium size brushed potatoes
4 teaspoons of tapioca flour (arrowroot starch)
1 teaspoon onion powder
4 tablespoons of Parmesan cheese
1 teaspoon of salt (sea salt to serve)
Oil for frying
5-6 tablespoons of butter
Fresh thyme stalks (3-4)
- Peel the potatoes and grate them with a box grater lengthways.
- Place the grated potatoes in a bowl and it filled with cold water to stop them from oxidation. Create movement in the bowl by swishing the potatoes around.
- Strain the water and fill the bowl with water again allowing them to sit for 15 minutes. (this will remove any of the excess starch)
- Blot the potatoes dry with a paper towel.
- Transfer the potatoes to a cheese cloth or clean tea towel and squeeze (for dear life) to remove as much of the excess water as possible (this will make them crisp)!
- Return the potatoes to the bowl and add in the salt, onion powder, tapioca flour (if any excess water pools on the bowl, squeeze it out).
- Create circular patties with the potatoes.
- Heat a fry pan on medium heat and add a few tablespoons of oil. Place four hash browns into the pan not moving them until the edges start the brown (approximately 5 mins). Gently flip and cook the other side. Press down on them gently with a spatula.
- Add half of the butter with the thyme stalks. Tilt the pan and use a spoon to scoop the melted butter to baste the hash browns with the butter for 1 minute.
- Repeat the process with the remaining potatoes.
- Place them on paper towels and sprinkle with sea salt and a fresh grating of Parmesan cheese.
TIP: add the washed grated potatoes to a salad spinner then place them on paper towel to dry.