Easy Hash Browns
Crispy golden hash browns made from grated potato, shallow-fried in a pan.
- Prep
- 15 min
- Cook
- 12 min
- Total
- 27 min
- Serves
- 4
- Ingredients
- 5
- Effort
- Easy
Ingredients
- 600g (3 medium) Potatoes, peeled
- 1 Egg
- 2 tbsp Plain flour
- 1/2 tsp Salt
- 1/3 cup (80ml) Vegetable oil, for frying
You’ll need: Large frying pan, Box grater, Clean tea towel
Method
Coarsely grate the potatoes into a clean tea towel. Twist and squeeze hard to remove as much liquid as you can; this is the secret to crisp hash browns.
Mix the dry potato, egg, flour and salt in a bowl. Shape into 8 flat patties about 1.5cm thick.
Heat half the oil in a large frying pan over medium-high heat. Fry 4 patties for 4 to 5 minutes each side, until deep golden and cooked through. Keep the heat steady and never leave hot oil unattended.
Drain on paper towel, then repeat with the remaining oil and patties. Serve hot with eggs or tomato sauce.
Storage
Best eaten hot. Cool and refrigerate within 2 hours, eat within 2 days, and reheat in a hot oven or air fryer until piping hot.