Tandoori Spiced Hashbrowns

Ingredients

Potatoes

4 medium, grated

Tandoori spice mix

2 tablespoons

Salt

1 teaspoon, or to taste

Pepper

1/2 teaspoon, or to taste

Olive oil

3 tablespoons

Fresh coriander (cilantro)

1/4 cup, chopped (for garnish)

Instructions

1. Begin by grating the potatoes using a box grater or food processor. Place the grated potatoes in a clean kitchen towel and twist to squeeze out as much liquid as possible. This step is crucial for achieving crispy hashbrowns.
2. In a large mixing bowl, combine the drained potatoes, tandoori spice mix, salt, and pepper. Mix well until the potatoes are evenly coated with the spices.
3. Heat the olive oil in a large non-stick skillet over medium heat. Ensure the oil is hot before adding the potato mixture.
4. Add the potato mixture to the skillet, spreading it out evenly. Press down with a spatula to form a compact layer.
5. Cook for about 15 minutes, or until the bottom is crispy and golden. Check occasionally to avoid burning.
6. Carefully flip the hashbrowns using a large spatula, or by sliding them onto a plate and inverting them back into the skillet. Cook for another 15 minutes, or until the other side is also crispy and golden.
7. Once cooked, remove from heat and sprinkle with freshly chopped coriander before serving. For an extra kick, consider serving with a side of yogurt or mint chutney.