Cheddar sour cream hashbrown

Another potato chip inspired recipe based on my new series ‘The Potato Chip Diaries”! I’m having so much fun with it and I’m really glad I chose to do it in January because it feels like we could all use something lighthearted and nostalgic to brighten up the January blues.

This hash brown stack with sour cream is based on the Ruffles brand Cheddar and Sour Cream flavor. They are a childhood favorite for me! I added a dusting of those cheddar potato chips on top to really seal in the flavor. I hope you enjoy them!

Ingredients:

4 medium potato, russet or similar, peeled and grated

200g cheddar, grated

1 tsp fine cooking salt, for blanch

1 tsp sugar, for blanch

1 tbsp semolina, can sub with polenta or all purpose flour

1 tbsp corn starch

1 tsp baking powder

1 tsp onion powder

1 tsp fine cooking salt

1 tsp black pepper

2-4 tbsp olive oil, for frying

To garnish:

sour cream

cheddar sour cream potato chips, crushed (in a ziplock bag) or ground (in a blender)

Method:

Prep potatoes: peel the skins off the potatoes, discard the skins. Grate the potatoes on a regular box grater and place the grated potatoes in a bowl with ice cold water completely submerged. Leave to soak for 15 mins, then drain and rinse.

Blanch potatoes: while the potatoes are soaking in ice water, bring a pot of water to a rapid boil (a pot big enough to fit the grated potatoes). Add 1 tsp sugar and 1 tsp salt. Add the grated potatoes and drain after 4 mins.

Squeeze out water: let them cool slightly until they’re comfortable to the touch. Using your hands or a cheesecloth, squeeze out as much liquid as you can. Do this repeatedly until no more water is dripping out.

Mix: to a large mixing bowl, add potato, cheddar, semolina, corn starch, baking powder, onion powder, salt and pepper. Mix to combine and evenly distribute ingredients amongst one another.

Freeze: lay out the hash brown mixture over a lined baking tray (or something flat that fits in your freezer). Pat down the hash brown mixture into a large rectangle, 1 inch thick. Pat down as neatly as you can so it freezes into a packed, flattened shape with neat edges. Place into the freezer and freeze for 1 hour. Cut into squares just before getting ready to fry them.

Fry: heat a fry pan over low-medium heat. Add 2-4 tbsp olive oil or enough to just coat the bottom of the pan. Once the oil is hot, add as many hash browns as you can manage without overcrowding them. Leave 1 inch in between each hash brown otherwise they can melt together. Fry until golden brown on the first side then flip and fry until golden brown on the other side, about 3 mins each side. If the color is turning a dark golden too quickly, turn down the heat. Frying at low-medium heat allows the inside to cook through while still getting that golden crust on the outside. Once done, transfer each hash brown to a wire rack, or a paper towel lined plate to absorb excess oil. Garnish with salt straight away.

To serve: plate the cheddar hash browns and add a spoonful of sour cream. Finish with a dusting of cheddar sour cream potato chips and enjoy straight away!