Thick and tasty homemade hash browns. Made with real potatoes and ingredients you already have in your pantry right now.
For years, I bought the ready- made-just-heat-and-eat variety from the the Supermarket. The crappy ones. Homemade Hash Browns fell into the ‘too hard’ basket. This recipe changed all of that. Now I can’t go back.
Hash browns make a great alternative to toast. Give them a go topped with a poached egg for a meal I guarantee your children will love. (I really suck at making poached eggs – especially when cooking for a crowd.
So I cheat. I use one of these pans to make 6 perfectly poached eggs every time).
RESTAURANT QUALITY HASH BROWNS
We are lucky enough to have an amazing little cafe near to where we live It’s run by a ‘retired’ chef. She opens the doors four days a week and only has 6 tables. It’s a small town.
Her food is beautiful. Everything is made from scratch and customized to suit her every customer. You really do feel special when your egg arrives exactly the way you like it every single time. You don’t even have to ask.
Anyway… she makes these hash browns that she serves with breakfast…. and we’re not going to tell her… but these Homemade Hash browns taste EXACTLY the same.
HOW TO MAKE HOMEMADE HASH BROWNS
1. Grate 5 medium sized russet potatoes.
You need about 1 and a half cups of grated potato for 6 serves of hash browns.
Russet potatoes are your classic, everyday potato. If you had to draw a potato – you’d draw a russet potato. It’s oblong in shape with a thick dry brown skin and when cooked, it turns fluffy and mashy inside. It’s a great potato all round for mashing, baking and it makes the best crispy roast potatoes too.
2. Rinse and Squeeze
Rinse your grated potato under cold water and squeeze out all the moisture. It’s a hands on kind of job so don’t be shy.
3. Add your Ingredients
Add the flour, egg, salt, pepper and chopped onion.
4. Mix together well
Mix together until everything is well combined.
5. Cooking time
Heat a pan on the stove top. Add 1 teaspoon olive oil (or coconut oil). Test your oil is hot enough by popping a piece of grated potato into it. When it starts to sizzle, then it’s ready for your hash browns. Measure out 1/4 cup of the mix per hash brown. You should get 6 good sized hash browns.
Cook each side for around 5 minutes on a Medium heat. Turn when golden brown and cook the other side.
6. Soak up excess oil
Use paper towel to soak up excess oil after cooking.
PRINT THE RECIPE
- 4 Russet Potatoes, peeled and grated About 1 ½ cups grated
- ½ onion, finely chopped
- 1 tbsp chopped spring onion
- ¼ cup Flour I used Spelt Flour
- 1 Egg Free range
- 1 teaspoon olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
- Peel and grate your potatoes. Rinse thoroughly and then squeeze out all the excess moisture. I use my colander for this job.In a mixing bowl, add grated potato, flour, egg, salt and pepper. Mix well until well combined.Heat a pan to medium heat. Add olive oil. Spoon in ¼ cup of potato mix into pan. It will look like a little potato pancake. Repeat until mixture is finished. You should get 6 hash browns out of your mixture. Cook for around 5 minutes until hash brown is golden underneath. Turn over and cook the other side.Remove from pan and lay on a paper towel to soak up any excess oil. Serve immediately.
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