Hash Browns
I’ve put these in the breakfast section, but we will eat them at any time of the day. Under an egg, in a sandwich or hamburger, as a dinner side. Hash browns are all the good things: crunchy, carby, salty. And easy.
Makes 4
Ingredients 3
1 white-skinned potato, large, starchy, see my tips
1 tbsp olive oil
1 tsp salt
Your new home
for cooking
Turn your recipe chaos into a plan for the week.
Browse 1000+ inspiring creator recipes
Unlimited recipe import from social media, blogs and more
Generate shopping lists and meal plans in seconds with AI
Method 6
Peel your . Grate it on a box grater. Don’t leave the grated potato sitting around or it’ll oxidise and go pink.
If you have a potato ricer, chuck the grated potato into the ricer and squeeze out as much liquid as you can (do this in batches; it’s a great way to get rid of potato juice). Alternatively, pop the grated potato in a clean tea towel (dish towel) and squeeze out as much liquid as you can.
Put a heavy-based frying pan over a medium heat with the .
Salt the and divide into four. Pick up one-quarter of the mix with wet hands and form into a ball.
Put into your hot frying pan and press down with a spatula until it’s flat.
Cook until the underside is brown, then flip and cook the other side. Serve immediately, and enjoy!
Buena Vista Farm's tips
Waxy potatoes will hold their shape better in your hash brown, but starchy will give up their moisture more efficiently and you’ll get a crispier hash brown.
Rate this recipe
Notes
5
