Hashbrown almost Caesar sauce


  • 4 potatoes
  • 3 tablespoon(s) cornstarch
  • 1 teaspoon(s) garlic powder
  • 1 teaspoon(s) of paprika powder
  • 1 teaspoon(s) of powdered ginger
  • neutral oil or frying oil

  • 4 pinches of fleur de sel
  • salt pepper

  • almost caesar sauce

  • 1 jar of raw cream
  • 2 tablespoon(s) grated parmesan
  • 2 lemons
  • 1 tablespoon(s) of olive oil
  • 1 bunch of chives


  1. Peel the potatoes and grate them using a coarse grater.

  2. Drain and squeeze the potatoes with your hands to remove excess starch, then reserve them in a mixing bowl, adding the cornstarch and all the spices. Add the fleur de sel. Reserve.

  3. Prepare the almost Caesar sauce. In a mixing bowl, mix the raw cream, parmesan, lemon juice, olive oil, chopped chives. Add salt and pepper.

  4. Fill a pan with neutral oil to a height of 2 centimeters. Heat it up.

  5. Form potato rectangles before placing them in the pan. Brown the potato pancakes on both sides.

  6. Remove and sprinkle with fleur de sel and chives. Serve with the almost Caesar sauce.

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