I think one of the tastiest things for breakfast are potatoes and hash browns are my favourite. Another favourite of mine are pan fried potatoes. Learn how to make them Here They aren’t difficult to make and use very cheap ingredients. Learn how to make the best hash browns and eat like kings at breakfast.
How to make the Best Hash Browns
To me the secret to real good, crispy hash browns is the oil that you cook them in. The best I have found is lard. I know you will all be shrieking at me about the fat, but the flavour and crispiness is so worth a bit of fat.
The second secret is to squeeze the liquid from the shredded potatoes. This stops the hash browns being soggy and makes for a nice crispy crunch to them.
Lastly is the pan. A cast iron pan is the best thing to cook them in. Cast iron gives an even heat and is an excellent none stick when cared for properly. A cast iron pan doesn’t need to be costly either. Most are cheaper than the non stick pans available today, but will last for decades longer.
Hash Brown Ingredients:
Hash browns only take four ingredients and really you only need a hot pan, but a food processor will make things go so much faster.
- 2 large (or 4 medium) floury potatoes
- 1 large egg
- 4 spring onions (chopped up finely)
- Salt and pepper seasoning
Method – How to make hash browns
- The first job is to peel and wash the potatoes. Once clean, pat dry with a towel and slice into chunks small enough to fit in the food processor.
- Take the spring onions and cut off the root end, then slice finely.
- At this point put the potatoes through the food processor. Once they are shredded tip them out onto a clean cotton tea towel and squeeze out the remaining liquid.
- Tip the now dry shredded potatoes into a bowl with the spring onions and break in the egg. Season with salt and pepper at this point. Add more salt than you might think as the potatoes seem to suck it up.
- Put your pan on to heat up and add some lard or oil to the pan.
- Mix up the egg and potato mixture to completely combine the eggs in.
- Using a large serving spoon, scoop out and portion of the mixture and carefully plop it into the pan. Using the back of the spoon, pat it down to form a pattie about 1/2 inch thick.
- You should be able to fit 4 patties into your pan.
- Cook on a medium heat until they are golden on one side, (this should take around 5 mins) flip them over and cook on the other side in the same way.
- Serve hot from the pan with the breakfast of choice. My favourite is with eggs, but the are great as part of a full breakfast or in wraps with bacon.
Storing Hash Browns
Yes in theory you can store your hash browns for later and they will store in the fridge for 2 days, but they are so good eaten fresh and so quick to just whip up I don’t bother.
If you do want to make up a batch for the next couple of days though they will store in the fridge as I said and also in the freezer forum to 2 months if wrapped properly.
To reheat, just pop them in a hot pan with some oils and heat through on each side for a couple of minutes.
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The Best Crispy Hash Browns
Equipment
- cast iron pan
Ingredients
- 2 large Potatoes
- 1 large Egg
- 4 Spring onions chopped
- Salt and pepper to taste
Instructions
- Peel and wash the potaoes then slice into chunks to fit a food processor .
- Chop the spring onions into small pieces
- Put the potatoes through a food processor on a coarse grate setting
- Tip the potato into a clean cotton tea towel and squeeze out the liquid.
- Put the potato, spring onion and egg into a bowl and sprinkle with salt and pepper
- Preheat a cast iron pan and add either oil or lard. ( I preper to use lard for this as it adds flavour)
- Mix the ingredients in the bowl together then scoop out a large serving spoon of the mixture into the pan.
- You should be able to fit 4 hash browns into the pan then press them into 1/2 inch thickness.
- Cook on a medium heat for 5 mins until golden on one side, then flip them over and do the same on the other side.
- Serve hot with eggs or the breakfast of your choice.
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I hope you enjoy these, they are a firm favourite of ours.
See you all soon
Happy making and happy baking
Sam x