-Grate the potatoes through the small grater to squeeze more liquid from them.-Squeeze the grated potatoes and put them in the mixing bowl.
FLOUR ON POTATOES
2
-Sprinkle wheat flour over the grated potatoes and mix until the flour has integrated into the potatoes and absorbed the remaining liquid.
SEASON THE HASH BROWNS
3
-Add the eggs and stir to incorporate them.-Season with sea salt, freshly ground pepper, garlic powder and vegetable mix for soups.
FRY THE HASH BROWNS
4
-Take a portion of potatoes with a spoon, flatten them to a thickness of about 0.5 inches, and put them to fry.-Fry until they turn golden, about a minute on medium heat.
YOGHURT DIP
5
-Put the Greek yoghurt and the finely chopped chives in a serving bowl.-Season with freshly ground pepper and lemon juice, mix with a spoon.
SERVE THE HASH BROWNS
6
-Hash Browns can be served hot for breakfast or as an appetizer for dinner, with this yoghurt dip and a glass of cold beer.