Hash browns
Item 1 of 1
- Side
- 4
- 20 minutes
This hash brown recipe is incredibly simple – rather than having to shape lots of individual ones, it sees the grated potatoes formed into one giant cake to be sliced up and served afterwards. It's important not to wash the potatoes after peeling, as this will remove the starch that helps the hash browns stick together.
First published in 2019
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Ingredients
Metric
Imperial
- 2 large Maris piper potatoes
- 30g of butter, melted
- salt
- pepper
- 1 tbsp of olive oil
SAVE RECIPE
Method
1
Peel and coarsely grate the potatoes. Squeeze out as much excess liquid as you can from the potatoes and place into a bowl
2
Stir in the melted butter and season generously with salt and pepper
3
Heat the oil in a 20cm non-stick frying pan over a medium heat
4
Add the potato and flatten down all the way to the edges of the pan to create a neat disc
5
Cook until golden brown and crisp, then carefully flip over and repeat on the other side – you can do this by placing an upturned plate on top of the pan and flipping both before sliding the hash brown back into place
6
Once crisp on both sides, transfer to a plate. Cut into four and serve immediately
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