January
15th 2007
Hash Browns

Posted under Vegetables & Gourmet Breakfast

6 medium (about 1.2kg) desiree potatoes, peeled
2 tbs plain flour
1 egg, lightly whisked
Pinch of salt
Vegetable oil, to shallow-fry

Coarsely grate the potatoes into a colander. Use your hands to squeeze out as much excess liquid as possible. Transfer potatoes to a bowl.

Add the flour, egg and salt to the potato, and stir until well combined. Divide mixture into 12 equal portions.

Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Spoon 4 portions of potato mixture around the edge of the pan and flatten slightly to form 8cm discs. Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp. Use an egg lifter to transfer hash browns to paper-towel lined tray and place in low temp oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary. Season hash browns with salt and serve with fried bacon and eggs.

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