Chorizo and Mozzarella Hash Browns

By Andy Cooks · 30 min

Ingredients

Instructions

1. Preheat the oven to 200°C fan forced (390°F).
2. Prick the potatoes several times with a fork, place them on a baking-paper-lined tray and bake for 35 minutes, until almost tender.
3. Leave the potatoes until cool enough to handle.
4. Quarter the potatoes, scoop the flesh out in large chunks and chill until very cold. Keep the skins for another use.
5. Grate the potatoes into a large bowl, then mix in the cornflour, butter, garlic powder and chorizo. Season well with salt and pepper.
6. Mix until the potato comes together like a dough.
7. Cut the mozzarella into 6 pieces, about 3 x 6 x ½ cm.
8. Divide the mixture into 6 portions and roll into balls. Halve each ball, flatten one half in your palm, top it with a piece of cheese, and cover with the other half.
9. Shape into an oval, flatten to 3 cm high and smooth the edges. Place on a lined tray and freeze for 30 minutes.
10. Heat the oil in a deep pan to 140°C (285°F). Lower the hash browns into the oil in batches and cook for 3 minutes. Return them to the tray and chill again until very cold.
11. Raise the oil to 180°C (355°F). Fry the hash browns again in batches for 5 minutes, turning so they brown evenly, until very crisp and dark golden.
12. Drain on a wire rack set over a tray, season with salt and serve.

Summarized from Andy Cooks's video. Watch it for the details.

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