Jenna has been telling me that she's missing hashbrowns so I decided to make something similar. This recipe was also created simply because there was not much in the cupboards. It's tasty, easy to make and cheap. Jenna always puts sweet chilli sauce on her hashbrowns so I decided to put it in.
1/3 cup milk
1 egg
1/2 cup gluten free flour
1/2 teaspoon gluten free baking powder
1/2 teaspoon guar gum
500g potatoes peeled
1 teaspoon chicken stock powder dissolved in 1 tablespoon boiling water
2-3 tablespoons sweet chilli sauce
1/2 teaspoon salt
pepper
Boil the potatoes, peeled but whole, for 3-4 minutes. Drain and fill pot with cold water so that they cool. Once cool enough, grate the potatoes.
Whisk the milk and egg. Mix the flour, baking powder and guar gum. Whisk into the egg mixture.
Fold in the rest of the ingredients.
Fry in oil over a moderate heat until cooked all the way through.
If you don't need to worry about them being gluten free use plain flour and leave out the guar gum.
I hope you enjoy making these.
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