When making brunch, I try to avoid the processed carbohydrate and stodge that is bread (although I love it dearly).
I usually go for a sweet potato rosti, but this time I thought I would master the traditional hash brown. I normally struggle when making hash browns, as they still tend to turn out more like a rosti, but I think I have finally cracked it!
This simple recipe is best cooked over a medium heat for a longer period to make sure it is soft in the middle and crunchy on the outside…
Makes: 4 hash browns
4 medium potatoes
1 large white onion
2 tsp paprika
Salt and pepper
1 egg beaten
1 tbsp vegetable oil
1 tbsp butter
- Peel the potatoes and coarsely grate the potatoes and onion into a large bowl
- Squeeze out all excess water through a sieve or a tea towel and pour back into the bowl
- Mix in the paprika, salt and pepper and the beaten egg until evenly combined
- Meanwhile, heat a large frying pan with the oil and butter on a medium heat
- Make into four large balls and place into the pan, pressing down slightly to form a ‘burger’ shape
- Carefully turn the hash browns until they are golden brown all over. This should take about 20 minutes.
- Serve. As you can see I had mine with a poached egg, sautéed mushrooms, half an avocado, Linda M sausage and lots of fresh parsley and chilli
Next time, I am going to try and adapt this recipe using par boiled, diced potato, so keep your eyes peeled!