There no better way to greet a lazy Sunday morning than with some heavenly hash browns-golden, warm and crispy on the outside with the fulfilling goodness of flaky potatoes on the inside. Watch this American classic transform itself with spices and fresh cilantro into something
new and exotic. Spice level can be adjusted and the dish can be dialed up to be more “Madras” or stay at the “Manassas” level.

Ingredients (Hash Browns)

• 2 large russet potatoes (peeled)
• 2 tbsp all purpose flour
• 4 tbsp grated onion
• 2 egg whites
• Salt and pepper to taste
• Vegetable oil (as needed)
• Pinch of red chilli power
• Pinch of garam masala
• 1 tbsp cilantro

Method

Prep Time: 15 min

Cook Time: 15 min

(Serves 6-8)

1. Fill a bowl with cold water and set aside. Grate the potatoes with a box grater and place them immediately into the cold water. Allow the potatoes to sit in the water for about 5 to 10 minutes.
2. Remove the potatoes from the water and using a potato ricer or thick kitchen towel, add a little
   bit of the shredded potatoes in it at a time and squeeze out all the excess liquid.
3.  Add the potatoes to a large bowl and add the flour, egg whites, salt, pepper, onion, cilantro
   and spices. Mix together to combine well. Add enough oil to coat the bottom  of a large non stick
   skillet (heat to medium)
4. When the pan is medium hot, add about 1/3 cup of the potato mixture at a time, making sure to flatten it as much as possible with a spatula.
5. Cook them for about 6 to 7 minutes on each side or until really brown and crispy.
6. Enjoy with Ketchup or with traditional Indian chutneys!