Home-made hash browns are sooooooooo delicious and so simple, every time I make them I kick myself for not making them more often!
All you need is
1kg waxy yellow potato (I used Desiree)
2 large Spanish onions
2 large Spanish onions
Scrub the potatoes clean and place them whole in pot of cold well salted water. Bring to the boil and simmer for 10 mins.
Drain and let cool for half an hour
(if your in a hurry you can skip the cooling step and use clean rubber dish gloves for the next step)
Grate the potatoes on the larger side of the grater, followed by the onions.
I grate mine without peeling because I don’t mind a few bits of potato skin in the mix but If you want them to be neater you can peel the skin off after cooking.
Season the mix with salt and pepper, mould into desired shapes and shallow fry on a medium heat. If you like thicker hash browns finish them on a tray in the oven at 180°C for 10 mins
Drain and let cool for half an hour
(if your in a hurry you can skip the cooling step and use clean rubber dish gloves for the next step)
Grate the potatoes on the larger side of the grater, followed by the onions.
I grate mine without peeling because I don’t mind a few bits of potato skin in the mix but If you want them to be neater you can peel the skin off after cooking.
Season the mix with salt and pepper, mould into desired shapes and shallow fry on a medium heat. If you like thicker hash browns finish them on a tray in the oven at 180°C for 10 mins
Serve them on their own with a dipping sauce as a snack or as the platform for any of your favourite scrumptious breakfast ingredients :) or any other meal for that matter!
Today we had them with lightly blanched Organic English Asparagus and fried Organic English Chestnut Mushrooms and Spinach.
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