Скачать или смотреть Chorizo and Mozzarella Hash Browns

Chorizo and Mozzarella Hash Browns

Ingredients

6 medium floury potatoes (Sebago, Russet), cleaned
40g (¼ cup) cornflour (corn starch)
sea salt and white pepper
50g butter, melted
1 tsp garlic powder
1 chorizo sausage, finely diced
60g mozzarella
neutral oil, for deep frying

Method

Step 1: Cook the potatoes

1. Preheat the oven to 200°C fan forced (390°F).
2. Place potatoes on an oven tray lined with baking paper. Prick several times with a fork then bake for 35 minutes, until almost tender.
3. Set aside until cool enough to handle.

Step 2: Prep the hash browns

1. Slice the potatoes into quarters and scoop out the flesh in a large chunk. Chill until very cold. Reserve the potato skins for another use.
2. Grate the potatoes into a large bowl. Mix in the cornflour, butter, garlic powder and chorizo. Season well with salt and pepper.
3. Mix well until the potatoes come together like a dough.
4. Slice mozzarella into 6 pieces, approximately 3cm x 6cm x ½ cm.
5. Divide potato mixture into 6 portions and form into balls. Divide each into 2 and flatten 1 portion out in the palm of your hand, then top with a piece of cheese and cover with the other potato portion.
6. Mould into an oval shape and flatten to 3cm high, smoothing the edges. Transfer to a lined tray and freeze for 30 minutes.

Step 3: Cook and serve

1. Heat the oil in a deep frying pan to 140°C (285°F).
2. Gently lower the hash browns in batches into the oil and cook for 3 minutes. Carefully transfer back to the tray and chill again until very cold.
3. Increase oil temperature to 180°C (355°F). Cook hash browns again, in batches, for 5 minutes, turning to brown evenly, until very crisp and dark golden.
4. Drain on a wire rack over a tray, season with salt and serve.