Hash browns are a must-have with a Saturday fry up after a long week to go with all of the extras such as bacon, eggs, beans, sausages and mushrooms. This recipe is also suitable for vegetarians and vegans, so you can switch up what you put them with. Hash browns originated in the united states and were invented in the 1890s. These hash browns melt in your mouth and have a nice crunch when you bite into them; you will not buy shop brought when you discover how straightforward it is to follow this recipe.
- Medium white potatoes (2)
- Brown onion (1)
- Plain flour (35g)
- Plain paprika (2 tsp)
- Onion powder (2 tsp)
- Garlic powder (2 tsp)
- Black pepper (Pinch)
- Sea salt (1/2 tsp)
- Olive oil (1 tbsp) plus more for cooking
1. Begin by pre-heating your oven to gas mark four or 180c, line an oven dish or tray with baking paper.
2. Grab a cheese grater and grate the potatoes finely, peel and grate the onion on the same setting. Put a clean tea towel on the side, pour the onion and potato onto it, grab the sides, squeeze out as much liquid as you can from the potato and onion, and then add to a large bowl.
3. Pour in the flour, all of the herbs and 1 tbsp of oil, mix well until you have a thick dough.
4. Separate the mixture into 6-9 balls and push down to make burger shapes.
5. Put a large frying pan on medium to high heat with some oil and cook each hash brown for 4/5 minutes on each side, then put them into the oven dish and cook for 25-30 minutes. They should be golden brown and crunchy.
Serve with a fry up or as a side dish with some salad and meat or meat alternative.
Frequently asked questions
Can you make hash browns with only potato skins?
I actually tried this recently to see if it would work, I peeled lots of potatoes for meal prepping and with the skins I decided to try to see what I could come up with and these worked out great. You can see how I did it in the vide below.