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


  • 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*


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 is a Limited-Time Offer for February 2018. Need to pick some up? Order online or visit your local store!


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.


4 servings

Thanks To

Savory Spice Test Kitchen

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Savory Spice Shop Ingredients
Pepper, Black, Malabar: Fine OUT OF STOCK
Saffron Salt 3 oz bag $9.95



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