Hash browns are a bit of a recent addition to Britain and we still haven’t really moved past the frozen kind that come out of a bag. Every time I have been to the U.S, I have looked forward to a traditional American breakfast, and that is one that comes with hash browns. These delicious pieces of crispy shredded potato are not an everyday breakfast item, but one we like to enjoy at the weekends.
The only problem with hash browns (yes, as shocking as that sounds) is that they are usually fried when you order them in a restaurant or people usually fry them when they make them themselves. They don’t have to be fried and they taste just as good baked in the oven. They still get the same crispiness that comes from frying them, but without all the oil. So, you get to have an indulgent weekend breakfast that isn’t really that indulgent.
I love breakfast for dinner. You do too? Let’s be friends! These hash browns make the perfect cross over from breakfast item to dinner side dish. Top them with whatever you want and eat away.
I put eggs (baked in a ramekin) and spinach on mine this morning and I really wanted to eat it 4 times over.
These do take a while to cook, to ensure they get nice and crispy, but when you have some extra time, make a big batch of these and then freeze them. Then you can have hash browns in minutes.
Ingredients – serves 2:
- 1 large potato
- 1 medium onion
- 1 egg, whisked
- Salt and pepper
1) Grate the potato and onion on the large side of a box grater.
2) Put the grated potato and onion at the centre of a kitchen towel and squeeze out the excess liquid.
3) Put the mixture into a bowl and add the egg and a little salt and pepper and combine.
4) Lightly grease a baking tray and spoon the hash brown mixture onto the tray into 4 circular rounds.
5) Bake at 200C/400F for 15 minutes. Flip them over, pat them down and then cook for a further 45 minutes until they are crispy.
6) Serve with topping of your choice.
Nutritional Information – per person for just hash browns: