Step-by-Step Instructions

1. 1.Grate and Wash Potatoes

   Peel 500g of potatoes and grate them using a grater. Transfer the grated potatoes to a bowl and add cold water. Wash the potatoes thoroughly to remove all starch, then drain and squeeze out as much water as possible. Repeat the washing and draining process once or twice until the water runs clear.

2. 2.Lightly Cook Potatoes

   Heat 1 tablespoon of oil in a frying pan over medium-low heat. Add the washed and drained grated potatoes to the pan. Spread them evenly and mix with the oil. Add salt to taste, ½ teaspoon of ground black pepper, and ½ teaspoon of paprika powder. Mix well and cook for 5-7 minutes, stirring occasionally, until the potatoes are slightly softened and lightly golden.

3. 3.Cool and Mix with Cornflour

   Transfer the lightly cooked potatoes to a bowl and let them cool completely. Once cooled, add 3 tablespoons of cornflour to the potato mixture. Mix thoroughly with your hands until the cornflour is evenly distributed and the mixture can hold its shape.

4. 4.Shape and Chill Hash Browns

   Take small portions of the potato mixture and shape them into oval or round patties, similar to hash browns. You can use a small bowl or your hands to achieve the desired shape. Place the shaped hash browns on a plate and refrigerate for at least 1 hour to firm them up.

5. 5.Deep Fry Hash Browns

   Heat oil for deep frying in a pan over medium heat. Once the oil is hot (but not smoking), carefully place the chilled hash browns into the oil. Do not overcrowd the pan. Fry for about 3 minutes on one side until golden brown and crispy, then flip and fry for another 3 minutes until the other side is also golden brown. Remove the fried hash browns and place them on a paper towel to drain excess oil.

6. 6.Prepare White Sauce

   In a separate small pan, melt 1 tablespoon of butter. Add ½ tablespoon of all-purpose flour and cook for 1 minute, stirring constantly. Gradually add ½ cup of milk, whisking continuously to prevent lumps. Once the sauce starts to thicken, add salt to taste, ¼ teaspoon of ground black pepper, ¼ teaspoon of paprika powder, and ¼ teaspoon of oregano. If desired, add some crushed red pepper for a spicy kick. Continue stirring until the sauce reaches your desired consistency. Remove from heat.

7. 7.Serve

   Serve the hot and crispy hash browns immediately with the creamy homemade white sauce on the side.