I Invented Probably The Best Hash Brown Ever скачать в хорошем качестве

I Invented Probably The Best Hash Brown Ever

Discover a hash brown like you’ve never seen before! Will has reinvented this breakfast classic, stuffing it with a perfectly runny egg yolk for the ultimate crispy, golden, and creamy combination. In this video, Will breaks down his unique recipe step-by-step, showing you how to create the perfect crispy potato exterior while keeping the yolk intact and luscious. This isn’t just a recipe—it’s a game-changer. Whether you’re looking to impress at brunch or elevate your breakfast game, this egg yolk-stuffed hash brown will blow your mind. Try it now and experience the best hash brown you’ll ever eat! INGREDIENTS 1kg agria potatoes 170g onions 375g butter 14g tapioca starch 7g onion powder 4g fine salt Rich egg yolk RECIPE 1. Make the hash brown mix: using the fine julienne or grater attachment on your food processor, grate the potatoes and onions. Wash 4 times back and forth in a large container with clean water each time. Drain and set aside. 2. Squeeze out excess moisture from the grated potatoes with a clean cloth. 3. Heat the clarified butter in a heavy pan and stir in 75% of the grated potato with a good pinch of salt. Set the heat to very low and put the cartouche on to cook for 15-20 minutes, stirring carefully every 5 minutes and adding the extra 25% for the last 10 minutes. 4. Drain through a sieve to remove excess butter. Tip the potato mix onto a tray to cool. 5. Mix together the seasoning ingredients and add to the potato, mixing well. 6. Set your ring moulds out on a flat baking sheet or tray, lined with baking parchment. Grease the insides of the moulds with oil. 7. Press some of the mix into the bottom the moulds, to come about halfway up the side. Make a dent for the egg yolk in the middle with a spoon, bearing in mind that you want the yolk to be central in the hash brown both vertically and horizontally. Sprinkle the top of each yolk with a little sea salt. 8. Carefully place a yolk into each dent and cover with more hash brown mix, pressing down well around the sides but taking care not to break the yolks by squashing them. Fill the moulds to just higher than the top and level off the mixture neatly with a knife or spatula. 9. Place another sheet on top of the rings, weight and refrigerate for at least an hour. 10. Heat the vegetable oil in a pan to 170C (338F). 11. Carefully remove the hash browns from the moulds and fry for 3-4 minutes, until golden brown, tuning half way through. 12. Serve immediately sprinkled with chives and sea salt flakes