Ingredients:
- 2 pounds russet potatoes, peeled and cubed
- 1 onion
- 3 tablespoons freshly chopped coriander leaves
- 5 slices tomatoes finely chopped
- as per taste Salt
- ½ tsp chilli powder
- Pinch of freshly ground black pepper
- 2 tablespoons butter
Steps:
Grate the potatoes and onion in a food processor using the grater attachment.
In a medium bowl, add the grated potato mixture, the coriander leaves and tomatoes. Add salt, chilli powder and black pepper to the mixture.
Melt 1 tablespoon butter in a 10-inch nonstick skillet over medium heat until it just starts to foam. Add the potato mixture and using a spatula or wooden spoon, press the potatoes firmly into the bottom of the pan. Reduce heat to low and let the potatoes brown and crisp for 6 to 8 minutes.
Once brown and crisp, carefully invert the hash browns onto a rimless large plate. Add remaining tablespoon butter to pan. When butter melts, slide the hash browns back into the pan. Continue to cook over medium heat until remaining side is dark golden brown and crisp, 5 to 6 minutes longer.
Transfer to a serving plate and serve with salad and tamarind chutney for a twist.