Hashbroun: recipe for home cooking

Parents of both young children and teenagers probably know what a hashbraun is. The recipe, however, has not yet been mastered by many: people for some reason have settled the opinion that it is complex and difficult to implement. The deepest delusion: similar dishes among the Slavs exist, and for the time being. Analogs we have known under the names of dranits and sorcerers. The composition they almost exactly coincides with the one that has hashbraun - the recipe is exclusive except for certain finer points of execution. And if you know and apply them, "McDonald's" will become less interesting for your offspring: all the same can be obtained at home.

Features of cooking hashbraun

There are several subtleties to be observed if you want to get a dish from McDonald's, and not the Belarusian draniki.

1. Potatoes do not fit all. A variety is required that is well boiled, but does not decompose during frying. Ideally suitable "blue eyes" and potatoes with a reddish skin.
2. Inside the "test" eggs are by no means introduced.
3. If you are cooking a hashbraun, the recipe can advise the potatoes in raw or boiled form. But in any case, before sculpting the "cutlets" it is necessary to squeeze it well through a paper towel.
4. For cooking, you can not use olive oil. The best corn is unrefined, but the usual sunflower will also go. And some recipes require the use of cream.

Classic hashbraun: recipe with photo

As already mentioned, there are several ways to build a dish so beloved by the children. Let's start with the option, which produces a hashbraun "as in" McDonald's. " The recipe requires the use of boiled tubers and butter. There are several secrets:

1. Cook potatoes you need only cleaned, no "uniforms".
2. Time for cooking is given so much that the tubers are softened, but they do not begin to be boiled even on the surface.
3. After cooling, the potatoes should stand in the refrigerator for the night.

The next morning the tubers are rubbed on a large grater, podperchivayutsya and salted. Small flat cutlets are formed: their thickness is selected in such a way that the crusty crust grasps from the outside, and inside there is a soft "filling". Hashbroons are fried on both sides to a confident blush and served with sauces, mayonnaise or ketchup.

Hashbroone with pepper

This method may seem more time consuming, but it takes no more time to acquire a skill than the classical hashbraun. The recipe at this time prescribes brushed potatoes quickly so that it does not have time to darken, rub it and put it into the boiling water for a couple of minutes. Then the billet is first expressed through a colander, and then carefully squeezed out with a towel. As usual, the dough should be poured and seasoned with pepper; It is possible for the aroma to pour the chopped greens. At the same time, the finely chopped sweet Bulgarian pepper interferes with the dough. In a separate small bowl, a pair of eggs are beaten to a foam with salt, then a spoonful of flour is poured in, and the whipping resumes. Now we start cooking. In the preheated oil put formed pancakes, from the top they are watered with egg-flour mix. When hashbrauny fry from the bottom, you need to deftly throw them to the other side. Ruddy from all sides, they immediately rush to starving children.

"Raw" hashborown

The closest to taste for the Slavic analogues is the potato hashbroon, which was not previously brewed, either completely or in grated form. The tubers are rubbed and squeezed well. In this case, you need to grasp the measure of spinning: "chips" should not be overdried, otherwise the hashbroon will crumble. Salt, pepper, already described egg mixture from above - and sleight of hand when turning.