Saffron Salt is the secret to our crispy shredded potato delights.


YIELD
4 servings

TIME
Active Prep: 5 min
Cook: 20 min


INGREDIENTS
  • Oil for frying
  • 2 large russet potatoes, shredded (about 4 cups)*
  • 1/2 medium white onion, shredded
  • 2 eggs, beaten
  • 4 Tbsp. all-purpose flour
  • 1/2 tsp. Fine Black Malabar Pepper
  • 2 Tbsp. Saffron Salt*

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NOTES

Food processors tend to produce longer shreds of potato that are optimal for this cooking process, but you can use a box grater if you don’t own a food processor with a shredding disc.

*Saffron Salt was a limited-time offer for February of 2018. If you missed it, you can look forward to seeing it again in 2019!



DIRECTIONS

Heat 1/4 inch of oil in a non-stick skillet over medium-high heat. In a bowl, fold all ingredients until well mixed. Mixture will be loose. Scoop 1/4 cup of potato mixture into the hot oil and gently flatten to form an even patty. Cook for 2 to 3 min. per side, or until golden brown. Repeat with remaining mixture, cooking in small batches to avoid overcrowding. Remove from oil and place on a plate lined with paper towels to absorb excess oil. Serve warm.



SERVING SUGGESTIONS

Serve topped with applesauce or sour cream.

THANKS TO
Savory Spice Test Kitchen

NUTRITION
Nut-Free
Vegetarian



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