CRISPY HASHBROWN POTATOES
The best accompaniment to scrambled eggs. Americans are crazy about it and so are we!
- half a large potato
- 2 tablespoons of extra virgin olive oil
- 1 tablespoon cornmeal
- 1 tablespoon chopped dried onion
- salt and pepper to taste
Step 1. Grate the potato with a grater. Immerse in cold water for about 15 minutes (with ice cubes). Drain and squeeze out excess water, pat dry with paper towels.
Step 2. Heat the oil in a pan to slightly below medium heat. Cook the grated potato, stirring often to keep it from browning, about 10 minutes, until soft.
Step 3. Transfer to a bowl, add the cornmeal, shredded dried onions, salt and pepper and mix gently. Form about 2 or 3 patties on a baking sheet lined with parchment paper (if you have time, freeze the patties for about an hour).
Drizzle a little olive oil on the patties and then place them in the air fryer at 350°F for 15 minutes (or until golden brown), turning them halfway through cooking (keep an eye on them, fryer temperatures can vary). .