Hash Browns

Print Recipe
Course Breakfast, Side Dish, Snack
Cuisine American
Servings 4


  • 8 desiree potatoes (approx 1.2kg) peeled
  • 3 Tablespoon plain flour
  • 2 eggs whisked
  • 1 pinch salt
  • 125 ml vegetable oil


  • Coarsely grate the potatoes into a colander. Rinse with cold water for several seconds.
  • Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.
  • Add the flour, egg and salt to the potato, and stir until well combined. Divide mixture into 16-20 equal portions.
  • 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). 
  • 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. 
  • Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. 
  • Serve.