Go to the Recipe: Crispy-Chewy Hash Browns
I would be mindful of using any herbs that tend to burn or brown too quickly. Garlic powder/onion powder would be fine, but something like chile flake, given the long fry time, might give a slightly burnt/acrid flavor at the surface. My recommendation would be to use ground dried spices, versus fresh or coarser dried spices.
Alternatively, I've had success with flavoring the liquid portion in this recipe. I have a potato mochi recipe that uses powdered dashi in the liquid, which lends a ton of umami/sweetness/depth to the fried mochi. It also doesn't mess with the color or texture of the finished product at all. So, you could play around with infusing the liquid or seasoning the liquid in some way before incorporating; or even use vegetable juices/chicken stock/chicken powder/etc.
Hope this helps!
These are great. I mandolined and julienned the potatoes instead of box grating. Probably not a whole lotta difference but I was heading towards poaching the potatoes strands in clarified butter in place of the microwave but then chickened out. Iām attaching a photo of the cutoffs that I deep fried in a jumble. Texturally different than the original product but crunchy AF and might be worth an intentional detour.
I like this idea. For me, fresh chives.
I would also consider minced, dehydrated shallot or onion that has been refreshed in just enough hot water. Or even some of those crisp shallots we get from the Asian Market folded in. š
Instead of boiling the potatoes for the mash, how about microwaving them also before ricing?
This seems like an interesting opportunity to make some flavored hash browns, what considerations are there for using spices, or perhaps dried herbs, or garlic if added to riced potato mixture?
