Samosa Hashbrowns
Indian style hashbrowns with onions, peas, and lots of curry!
Ingredients
- 4 large russet potatoes
- 2 small yellow onions thinly sliced
- 1/2 cup peas fresh, canned, or frozen
- 1 egg whisked
- 2 tbsp curry
- 1 tbsp ground black pepper
- 2 tsp salt
- 1/2 tsp sugar
- vegetable oil for frying
- sour cream for garnish
- cilantro chopped, for garnish
Instructions
- Peel and grate potatoes over a paper towel or a cheese cloth. Roll up paper towel and wring out as much water from potatoes as possible. Transfer strained potatoes to a separate bowl.
- Add in whisked egg, onions, peas, and remaining spices.
- In a skillet, heat vegetable oil. Scoop 1/4 cup of hashbrown mixture into frying pan and spread out to create a very thin patty. Fry for 2-3 minutes per side.
- Drain on a paper towel and serve with sour cream and cilantro.
Notes
Refrain from flattening hashbrowns with a spatula. Doing so will make the patties absorb extra oil, making them soggy.