Polish hash browns

Inexpensive, naughty hash browns in Polish style!
Plus, chit chat about high smoking oils and non-stick pans!

Serves: 22 pieces

Ingredients:

Polish Hash Browns:

1kg potatoes
6 tbsp. corn flour
3 tbsp. potato starch
1 tsp. Himalaya salt
Oil for frying

Garlic – dill sauce:
1 small (200 gr) natural soy yoghurt
1 tsp. powdered garlic or 1 clove garlic
1 tsp. dry dill or fresh dill
salt and pepper to taste

Step by step:

Peel and wash the potatoes.
Shred them into puree (on a shredder or in a food processor with a special blade).
In a bowl mix shredded potatoes with remaining ingredients.
Mix it well and let it rest for 10 minutes.
Heat up a non- stick pan
Put quite a lot of oil into the pan and pour just enough batter to create the size of hash browns that you want (->> see the video here).
When hash browns get crispy and brown on the edges flip them. Fry both sides until golden – brown color.
Make the garlic-sauce: in a small bowl mix all the ingredients.
Shred some vegan cheese.
Spread some sauce and cheese on each hash brown and serve immediately.
You can store them in the fridge for up to 3 days, and best warm it up in a preheated oven to 200°C with the fan for approx. 5 minutes.