We take out the Kunafa from the freezer and let it thaw, then put a part of it in the food processor and cut it.
Boil the potatoes whole, with their peel half-boiled, about 10-15 minutes (they should not be cooked from the inside and make sure of that by sticking a knife inside), then we immediately filter them from the water so that the liquids do not absorb and leave them aside to cool a little.
We peel the potatoes and grate them with a large grater and put them in a large bowl, then add the egg yolk, salt, pepper, paprika and starch and stir well.
Then finally we add olive oil for a good taste and a better texture.
We may need to add more starch if it is still too wet.
In a large, high-sided, non-stick frying pan, put a little vegetable oil and sprinkle the pan with the previously chopped Kunafa, then put a layer of the prepared potatoes and stack it well, then put the cheese and move away as much as possible from the edges.
We put another layer of potatoes on top of the cheese and press with our hands (we will need to wet our hands with water or oil to separate the potatoes to prevent sticking), then sprinkle more olive oil and Kunafa on the face.
Put it on a medium heat for five minutes and check it from the bottom until it acquires a reddish-brown color, then turn it onto any flat oven tray.
We again put a little vegetable oil in the same pan and sprinkle the kunafa again and return the hash brown to the pan so that the uncooked side touches the floor of the frying pan and cook it as before until it turns red or we can continue cooking it in the oven after we turned it on the oven tray (if we want to We continue cooking it in the oven by greasing the tray with a little oil).
After you have finished cooking, when browned on all sides, turn the potatoes on a wooden surface or on a serving plate and serve hot.
Ingredients
Directions
We take out the Kunafa from the freezer and let it thaw, then put a part of it in the food processor and cut it.
Boil the potatoes whole, with their peel half-boiled, about 10-15 minutes (they should not be cooked from the inside and make sure of that by sticking a knife inside), then we immediately filter them from the water so that the liquids do not absorb and leave them aside to cool a little.
We peel the potatoes and grate them with a large grater and put them in a large bowl, then add the egg yolk, salt, pepper, paprika and starch and stir well.
Then finally we add olive oil for a good taste and a better texture.
We may need to add more starch if it is still too wet.
In a large, high-sided, non-stick frying pan, put a little vegetable oil and sprinkle the pan with the previously chopped Kunafa, then put a layer of the prepared potatoes and stack it well, then put the cheese and move away as much as possible from the edges.
We put another layer of potatoes on top of the cheese and press with our hands (we will need to wet our hands with water or oil to separate the potatoes to prevent sticking), then sprinkle more olive oil and Kunafa on the face.
Put it on a medium heat for five minutes and check it from the bottom until it acquires a reddish-brown color, then turn it onto any flat oven tray.
We again put a little vegetable oil in the same pan and sprinkle the kunafa again and return the hash brown to the pan so that the uncooked side touches the floor of the frying pan and cook it as before until it turns red or we can continue cooking it in the oven after we turned it on the oven tray (if we want to We continue cooking it in the oven by greasing the tray with a little oil).
After you have finished cooking, when browned on all sides, turn the potatoes on a wooden surface or on a serving plate and serve hot.
