1. Place the potatoes in a pot of boiling salted water until just tender. Do not let them get soft. Place on a parchment-lined sheet pan. Refrigerate, uncovered, until completely cooled. Transfer to a storage container. Cover and refrigerate for 24 hours.
2. Peel the potatoes. Coarsely shred by hand on a box grater. Place in a large stainless steel mixing bowl. Season to taste with salt and pepper. Sprinkle the flour over the top of the potatoes. Toss together lightly until blended. Do not over mix. Keep the shreds as long as possible. Drizzle the beaten eggs over the potatoes. Toss together once more until blended.
3. Using a #10 ivory handled 3¼ oz. disher, place a heaping portion of potatoes in the scoop. Lightly press the potatoes into the scoop. It should weigh about 3½ oz. when finished. Place the scoop of potatoes on a work surface. Place a 4″ plate on top of the potatoes. Press down on the plate to form a round hash brown.
4. Place in a deep-fryer basket. Lower the basket into a heated 350°F deep-fryer. Cook up to 3½ minutes or until golden-brown or desired doneness and just warmed through. Allow to drain. Place on a warmed serving plate or use as an accompaniment for sharing plates, sandwiches or main courses.
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