Hash browns

Hash browns recipe

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Hash browns are a breakfast time favourite, and no full English is complete without them. With just four ingredients, it's so easy to make your own, and you can even freeze them ahead for mornings when you're pushed for time. Serve them crisp and golden as a tasty side that's totally vegan, gluten- and dairy free! See method

  • Makes 8
  • 25 mins to prepare and 35 mins to cook, plus cooling
  • 126 calories / serving
  • Freezable
  • Healthy

Ingredients

  • 600g medium potatoes
  • 1 tsp cornflour
  • 4 tbsp olive oil
  • 1 tsp salt

Each serving contains

  • Energy

    525kj
    126kcal
    6%
  • Fat

    8g 11%
  • Saturates

    1g 6%
  • Sugars

    1g 1%
  • Salt

    0.4g 7%

of the reference intake
Carbohydrate 13.4g Protein 1.5g Fibre 1.3g

Method

  1. Put the potatoes in a saucepan, cover with water and add a pinch of salt. Bring to the boil over a medium-high heat, then reduce to a simmer and cook for 25-30 mins until just tender. Drain, then set aside to cool completely.
  2. Grate the cooled potatoes into a large bowl, discarding any big pieces of skin. Season with the salt and lots of black pepper, then gently stir through the cornflour with a fork.
  3. Preheat the oven to gas 4, 180°C, fan 160°C. Heat 1 tbsp oil in a large, heavy-based frying pan over a medium heat until just starting to smoke. Divide half the potato mix into 4 loose piles. Add them to the frying pan and use a metal spatula to press each one gently into a cake. Fry for 4-5 mins until well browned on the bottom.
  4. Carefully flip and drizzle in another 1 tbsp oil. Cook for a further 4-5 mins until browned, then transfer to a baking tray and keep warm in the oven while you repeat with the rest of the oil and potato mixture to make 8 hash browns in total.

Get ahead: Make the hash browns up to 2 days in advance and store in the fridge in an airtight container. Reheat at gas 4, 180°C, fan 160°C.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Breakfast recipes

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