Wednesday, 16 March 2011

Hash Browns

If you're a hash brown purist then you'll object to this recipe as it includes eggs to bind it all together. If you get the right sort of potatoes then you can get away without the egg, but the egg makes this recipe more reliable.


  • 1 onion, peeled
  • 3 medium sized potatoes
  • 1 egg
  • salt and pepper to taste
  • sunflower oil to cover the bottom of a frying pan


  1. Grate the onion into a clean tea towel and squeeze out excess water.
  2. Peel the potatoes and then, taking them one potato at a time, grate them into the tea towl, squeezing out the water again. It's important to get the onion and potato as dry as possible so that it all holds together.
  3. Put the grated onion and potato in a large bowl and add the egg.
  4. Season with salt and pepper and mix well until it's all well combined.
  5. Heat the oil in a frying pan over a medium heat until it's hot enough that a piece of the potato mixture starts to fizzle.
  6. Take a medium sized handful of the mixture, push it together in your hard to form a patty and then place in the frying pan.
  7. Repeat until all the mixture has been pressed into patties.
  8. Leave to cook for 5 minutes.
  9. Use a fish slice to press each hash brown flat in the frying pan and then cook for another 5 minutes.
  10. Check the underside of each hash brown and when it's nice and golden turn them over.
  11. Cook the other side for a further 10 minutes, or until golden.
  12. Serve while still warm with ketchup and mustard.
Serves 2.

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