Hash browns are one of those recipes that taste amazing, look impressive and take very little effort.
This recipe makes 4 hash browns. Take one very large potato and one small white onion, Use a box grater and grate the potato on the large grate size and salt. place the shredded potato in a sieve over a bowl for 15 mins (this will help extract the water).
Meanwhile, finely slice one white onion and place in a large mixing bowl.
Now rinse the shredded potato in a bowl of fresh cold water to remove excess starch and the salt.
Place the shredded potato into a clean tea towel and squeeze as much water as you can, then place the shredded potato into the bowl with the sliced onion. Use a fork to separate the shreds and mix together the onion and the potato.
finely chop the fresh chives and add to the potato alongwith a good grind of black pepper and mix in.
melt 20 grams of plant butter and mix into the potato mixture.
Now to cook the has browns.
To make things easy for myself I used metal cooking rings to cook the hash browns, THis keeps the mixture in a nice uniform circle while they are cooking.
Put a frying pan onto a medium heat with small amount of oil and then place the 4 metal rings on the frying pan.
Spoon the potato mixture into each of the rings until 3/4 full and pat it down so its all flat.
Cook on them each side on a medium heat for 6 mins. I used a spatula to flip them. At this stage they will be stable enough to remove the metal rings and then to turn a few more times until you have a golded brown colour on each side.
At this stage they be served or they can be place on a baking tray and allowed to cool, then just before you want to serve them, reheat in an medium oven for 15 mins
Hash Browns
Equipment
- 1 box grater
Ingredients
- 1 large potato
- 1 small white onion
- 10 g fresh chives
- 1 tbsp olive oil
- 20 g plant butter
Method
- This recipe makes 4 hash browns. Take one very large potato and one small white onion, Use a box grater and grate the potato on the large grate size and salt. place the shredded potato in a sieve over a bowl for 15 mins (this will help extract the water).
- Meanwhile, finely slice one white onion and place in a large mixing bowl.
- Now rinse the shredded potato in a bowl of fresh cold water to remove excess starch and the salt. Drain.
- Place the shredded potato into a clean tea towel and squeeze as much water as you can, then place the shredded potato into the bowl with the sliced onion. Use a fork to separate the shreds and mix together the onion and the potato.
- finely chop the fresh chives and add to the potato alongwith a good grind of black pepper and mix in.
- melt 20 grams of plant butter and mix into the potato mixture.
- Now to cook the hash browns.
- To make things easy for myself I used metal cooking rings to cook the hash browns, This keeps the mixture in a nice uniform circle while they are cooking.
- Put a frying pan onto a medium heat with small amount of oil and then place the 4 metal rings on the frying pan.
- Spoon the potato mixture into each of the rings until 3/4 full and pat it down so its all flat.
- Cook on them each side on a medium heat for 6 mins. I used a spatula to flip them. At this stage they will be stable enough to remove the metal rings and then to turn a few more times until you have a golden brown colour on each side.
- At this stage they be served or they can be placed on a baking tray and allowed to cool, then just before you want to serve them, reheat in an medium oven for 15 mins
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).