One of the best things about Saturday morning breakfast out at a café is getting to eat hash browns, right? And every time they appear on your plate you tell yourself you absolutely must have a go at making them at home. Closest you’ve got, though, is buying a packet of frozen hash browns from the supermarket and they were… not quite the delicious potato treat you were expecting.
Don’t give up. The hash browns recipe below is quick, easy and is likely to result in hash browns that are even better than those at the café.
Hash Browns – Quick and Easy
- 500 grams of good quality potatoes. The quality of the potato does make a difference, so splash out a few extra cents.
- Salt and black pepper.
- Peel your potatoes and grate them using a cheese grater. Use the coarsest side of the grater as you want to make tiny strips of potato, not a potato mush.
- The secret to great hash browns is to remove as much water from the potato as possible, so take your grated potato and spread it out on a thick layer of paper towel. Place another thick layer of paper towel on top and force the water out by rolling a rolling pin back and forth across it. Use plenty of pressure – cooking with damp potatoes will make soggy hash browns.
- Melt a about 3 dessertspoons of butter in a large frying pan and it get nice and hot.
- Place your shredded potato in the frying pan and press down with a spatula or egg slice so that it forms a large single cake about 2cm thick.
- Season with salt and pepper and fry until golden brown on the bottom, then flip and cook the other side.
- Remove from the pan and cut into 4 equal portions.
Let’s face it, hash browns are an indulgence. They’re carbs, they’re fried. You could try to be a bit healthier and use vegetable oil – but why spoil things? Nothing beats good quality potato fried in butter. The recipe above shows you how to make hash browns that will turn your breakfast into a treat. What a way to start the weekend!How to Make Hash Browns,