Hash browns

Hash browns

Probably not the healthiest way to eat potato – but is sure is one of the yummiest.

Hash Browns

  • 8 desiree potatoes ((approx 1.2kg) peeled)
  • 3 Tablespoon plain flour
  • 2 eggs (whisked)
  • 1 pinch salt
  • 125 ml vegetable oil
  1. Coarsely grate the potatoes into a colander. Rinse with cold water for several seconds.

  2. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.

  3. Add the flour, egg and salt to the potato, and stir until well combined. Divide mixture into 16-20 equal portions.

  4. Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). 

  5. Spoon 4 portions of potato mixture around the edge of the pan and flatten slightly to form discs. Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp. Use an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm. 

  6. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. 

  7. Serve.

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