Hungarian Hash Browns (Tócsi)
Shredded potato pancakes fried crisp at the edges, bound with egg and a touch of flour.
Dietary
Vegetarian, Pescatarian, Nut free, Halal, Kosher
Allergens
Eggs, Wheat, Dairy
Tócsi, also called lángos tócsi or potato pancakes, are a rustic Hungarian favorite made from coarsely grated potatoes bound with egg, a little flour, and garlic, then fried in hot oil until the edges turn deeply golden and crisp. Traditionally served as a side dish or light meal with sour cream, they pair well with stews or a simple green salad. The key technique is wringing excess liquid from the grated potatoes so the pancakes crisp rather than steam in the pan.
Ingredients
- 2 pounds russet potatoes, peeled and coarsely grated
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 1/2 cup vegetable oil, for frying
- 1/2 cup sour cream, for serving
Method
-
Peel and coarsely grate the potatoes using the large holes of a box grater, placing them into a large bowl of cold water as you work to prevent browning.
-
Drain the grated potatoes and squeeze them by handfuls, or in a clean kitchen towel, to wring out as much liquid as possible.
-
In a large bowl, combine the squeezed potatoes, grated onion, garlic, eggs, flour, salt, pepper, and paprika, mixing until evenly combined.
-
Heat the oil in a 9-inch skillet over medium-high heat until shimmering.
-
Scoop about 1/3 cup of the potato mixture into the skillet and flatten with a spatula into a 4-inch round, repeating to fill the pan without crowding.
-
Fry the pancakes until deeply golden and crisp on the bottom, 3 to 4 minutes.
-
Flip and fry the second side until golden and crisp, 3 to 4 minutes more.
-
Transfer the pancakes to a paper towel-lined plate to drain, and repeat frying with the remaining mixture, adding more oil to the skillet as needed.
-
Serve hot, topped with a dollop of sour cream.
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Hungarian Hash Browns (Tócsi)
Tócsi, also called lángos tócsi or potato pancakes, are a rustic Hungarian favorite made from coarsely grated potatoes bound with egg, a little flour, and garlic, then fried in hot oil until the edges turn deeply golden and crisp. Traditionally served as a side dish or light meal with sour cream, they pair well with stews or a simple green salad. The key technique is wringing excess liquid from the grated potatoes so the pancakes crisp rather than steam in the pan.
40 min 4 servings 345 cal
Ingredients
- 2 pounds russet potatoes, peeled and coarsely grated
- 1 small onion, finely grated
- 2 cloves garlic, minced
- 2 large eggs
- 1/3 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon sweet paprika
- 1/2 cup vegetable oil, for frying
- 1/2 cup sour cream, for serving
Method
- 1
Peel and coarsely grate the potatoes using the large holes of a box grater, placing them into a large bowl of cold water as you work to prevent browning.
- 2
Drain the grated potatoes and squeeze them by handfuls, or in a clean kitchen towel, to wring out as much liquid as possible.
- 3
In a large bowl, combine the squeezed potatoes, grated onion, garlic, eggs, flour, salt, pepper, and paprika, mixing until evenly combined.
- 4
Heat the oil in a 9-inch skillet over medium-high heat until shimmering.
- 5
Scoop about 1/3 cup of the potato mixture into the skillet and flatten with a spatula into a 4-inch round, repeating to fill the pan without crowding.
- 6
Fry the pancakes until deeply golden and crisp on the bottom, 3 to 4 minutes.
- 7
Flip and fry the second side until golden and crisp, 3 to 4 minutes more.
- 8
Transfer the pancakes to a paper towel-lined plate to drain, and repeat frying with the remaining mixture, adding more oil to the skillet as needed.
- 9
Serve hot, topped with a dollop of sour cream.
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