Ingredients
400g potatoes
peeled
1 small onion
grated (optional)
1 egg
1 tsp snipped fresh chives or parsley
(optional)
salt and pepper
2 tbsp olive oil
Allergy Advice
Contains Eggs
Equipment
- 1 Oven
- 1 Large saucepan
- 1 Paper towel
- 1 Large bowl
- 1 Food processor (optional)
- 1 Non-stick frying pan
- 1 Spatula
- 1 Baking tray
Instructions
- Preheat oven to 150°C. Place the potatoes in a large saucepan, bring to the boil and cook for 10 minutes.
- Drain well and set aside to cool. Pat dry with paper towel and coarsely grate into a large bowl (a food processor can be used for this).
- Stir in onion (if using), egg, chives or parsley (if using) and season with salt and pepper.
- When combined, divide mixture into eight portions and shape into patties.
- Heat oil in a non-stick frying pan over medium heat. Add 2-3 hash browns to the pan and cook without turning for about 6 minutes or until golden and crispy on the bottom.
- Use a spatula to carefully turn the hash browns and cook until golden brown and crispy.
- Transfer cooked hash browns to a baking tray and keep warm in the oven while you cook the rest.
Notes
Tip
I don’t add the chives or parsley to my kids’ hash browns (green-bit free zones).
Variation
Serve with eggs, bacon, smoked salmon, mushrooms fried in butter, ham or turkey slices.
