When you need to add a little extra body to your breakfasts, then Hash Browns are the trick. They only need a few ingredients with potato and onion and a single egg combine to make a tasty vegetarian side dish. Serve as part of a breakfast or as a snack with scrambled eggs.
Simple hash browns are one of my favourite breakfast comforts. They are crisp, golden, and deeply satisfying. I have cooked them many times over the years for family breakfasts and lazy weekend brunches.
I always start with good floury potatoes. Maris Piper or King Edwards work best. I peel them first. Then I grate them straight onto a clean tea towel. I use a coarse grater because it gives better texture.
Next, I remove the excess moisture. I gather the tea towel and squeeze hard. This step makes a big difference. Wet potatoes never crisp well, so I take my time here. When the potatoes feel drier, I tip them into a large mixing bowl.
I prepare the onion next. I peel and finely grate or chop it. The onion adds sweetness and depth once cooked. I add it straight into the bowl with the potatoes.
Then I crack in a free-range egg. I beat it lightly before mixing it through. The egg helps bind everything together. I also add a generous pinch of salt and some black pepper. I always season well because potatoes need it.
Now I mix everything with my hands. This helps combine the ingredients evenly. The mixture should feel slightly sticky but still loose enough to shape.
I heat a frying pan over a high heat. I add a good amount of vegetable oil. The oil needs to be hot before I add anything. This helps the hash browns crisp quickly instead of soaking up oil.
I shape small patties with my hands. I press them together firmly. Then I carefully lower them into the pan. I use a spatula to keep their shape if needed.
I fry them for around three minutes on each side watching for a deep golden colour. When they look crisp, I flip them carefully. I avoid moving them too early because they can break apart.
As I finish each batch, I place them in a warm oven. This keeps them hot and crisp while I cook the rest. I never overcrowd the pan because it lowers the heat.
I serve them hot straight from the kitchen. They go perfectly with a full cooked breakfast. I also enjoy them as a simple snack with a little ketchup. Sometimes I even serve them alongside eggs for a quick lunch.
Simple hash browns are humble, but they always deliver comfort and flavour.
Simple Hash Browns
Ingredients
- 4 large potatoes Maris Piper/King Edwards
- 1 large onion peel
- 1 large eggs free range, beaten
- salt to taste
- vegetable oil to fry
Instructions
- Peel the potatoes and grate onto a clean tea towel. Use a coarse grater if possible.
- Once grated, twist the corners of the tea towel together and ring out the excess water.
- When drier, transfer to a large mixing bowl.
- Beat the egg and add to the potato mixture with a good pinch of salt and pepper. A good quantity of salt is needed for tasty hash browns.
- Mix all of the ingredients thoroughly.
- Place a frying pan over a high heat and add a good pour of oil. Enough to make sure that the hash browns do not stick.
- Using your hands, creates patties about 1/2 inch from the mixture and carefully place into the frying pan. I use a spatula to keep them together.
- When they have browned on one side, flip over and fry the other side. It should be about 3 minutes each side.
- Keep the ones you have cooked warm in the oven until they are all done.
- Serve hot as a side to a fry up breakfast or snack.
1 comment
So very tasty and so quick.