recipes

Hash Browns with Sour Cream Dip

Posted on by Andreas Boltres

serves 3 people | 20 min prep time | 60 min frying time | ~ 1.50€ per serve

For the hash browns:
• 800g potatoes (6 medium potatoes)
• 150g carrots (1 big carrot)
• 200g zucchini (½ zucchini)
• 250g wheat flour
• 15g baking soda (1 pkg.)
• Rapeseed or sunflower oil (for frying)
• Salt, pepper, marjoram, turmeric
• Other spices you like (e.g. garlic/paprika, nutmeg etc.)

For the dip:
• 150g (vegan) creme fraiche/sour cream or unsweetened soy yoghurt
• 1-2 cloves of garlic
• A squirt of lemon juice
• Some parsley, basil, chive etc. (fresh or deep frozen)

Hash browns:

  • Peel and wash the potatoes and carrots. Wash the zucchini, too.
  • Grate the potatoes and zucchini with a coarse grate and the carrots with a fine grate. Mix everything together in a bowl.
  • Mix in the flour and the baking soda, then let the bowl rest for ~10 mins.
  • During the resting time, the vegetables will lose some water so that the texture becomes more like a hash brown dough, so occasionally stir around.
  • Mix your spices (the four basic ones as well as your optional spices) into the bowl.
  • Heat up a frying pan on medium-high heat (e.g. heat level 4 of 6) and put a bit of oil inside.
  • Use a table spoon to put blobs of the hash brown dough into the pan1. Disperse the dough to form an actual hash brown and fry it on the first side until golden brown (~ 5 mins).
  • Turn over the hash browns and fry the other side until golden brown (~10 additional mins).
  • Take out the hash browns, put some oil into the pans for the next round and repeat the frying process until you’ve used up the whole dough (4-5 rounds).

Dip:

  • Put the cream/the yoghurt into a nice-looking bowl.
  • Peel and press the garlic into the dip.
  • Add a squirt of lemon juice and mix together everything.
  • If using fresh herbs: chop them into small pieces.
  • Mix the herbs into the dip.
  • Serve the hash browns together with the dip.

Enjoy!

Pro Tips

  1. You can put a bigger blob (~3 spoonfuls) into the centre and make a single big hash brown, or you can put 3 separate spoonfuls away from the centre and get 3 smaller ones.

You guessed it – this is one of my favourite foods for the picnic season!