Who thought that something so simple would be so popular? I cooked this for The Koala on the weekend and shared a photo on this blog and the response was overwhelming. So here is my recipe. Easy enough for a man or a child accomplice…or a man-child accomplice.
This recipe made two large hash browns, but you could easily divide it into four thinner hash brown, just do not cook as long.
Simple Hash browns
- 3 medium potatoes
- 1 free range egg
- Pinch of paprika
- Generous grind of sea salt
- Dried or fresh herbs of your choice (chopped)
- 1 tablespoon oil
- Peel potatoes and grate. A handful at a time, squeeze all the liquid from the potatoes, discarding the liquid (I do this over the sink) and put squeezed potato into a mixing bowl.
- Add the egg, paprika, salt and herbs. Mix well. Leave for 10 minutes. More liquid will be expelled. Squeeze liquid from potatoes again, discarding the liquid.
- Divide the mixture into two and in your hands, press firmly into cake or patty shapes.
- Heat a heavy skillet over medium heat and add the oil. The pan needs to be hot, but not smoking to create a crunchy sear. Once oil is hot, place potato patties onto fry pan and cook on medium heat for 5 minutes, turn temperature right down and cook for a further 5 minutes until half cooked through. Flip carefully and cook for a further 10 minutes until completely cooked through.
- Serve with other breakfast fixings like bacon, eggs and mushrooms. Or with meat and vegetables for dinner. Great with tomato sauce (ketchup) and/or sour cream or even aioli.
Variations to try: cheese, bacon bits, basil pesto, sundried tomato pesto, onion, garlic.