Home-made fresh breakfast hash-browns taste so much better than the shop-bought frozen ones, and on top of that they are easy to make. Don’t get me wrong, I like the frozen ones, but when I have time I prefer these; they also have the advantage that you know exactly what’s in them.
I first had freshly made hash-brown at a small country kitchen restaurant in Illinois, America. It was then I realised just how much better they taste when made freshly. I’ve since tried many recipes to make them and found the below to be about the closest so far.
Hashbrown ingredients
Given they need so few ingredients, and they taste so good these are an excellent and cost effective addition to any breakfast.
Ingredients
- About 3 medium potatoes (500-600g)
- 1 tsp of salt
- 1 Onion chopped finely
- 1 medium egg
- Pinch of black pepper
- Oil for frying
| Nutritional Information | ||
|---|---|---|
| Nutrient | Per Serving | Total |
| Energy (Low Accuracy) | 128.34kJ | 513.36kJ |
| Calories | 153.87kcal | 615.48kcal |
| Carbohydrate | 30.18g | 120.71g |
| Sugar (Low Accuracy) | 2.87g | 11.48g |
| Fibre | 23.30g | 93.20g |
| Protein | 5.14g | 20.56g |
| Sodium | 610.36mg | 2441.45mg |
| Total fat | 3.95g | 15.80g |
| Saturated fat (Low Accuracy) | 0.58g | 2.30g |
| Polyunsaturated fat (Low Accuracy) | 0.73g | 2.93g |
| Monounsaturated fat (Low Accuracy) | 1.99g | 7.97g |
| Cholesterol (Low Accuracy) | 40.92mg | 163.68mg |
| Trans fat (Low Accuracy) | 0.00g | 0.02g |
| Vitamin a (Low Accuracy) | 17.74µg | 70.94µg |
| Vitamin b (Low Accuracy) | 0.26mg | 1.02mg |
| Vitamin c | 19.28mg | 77.13mg |
| Vitamin d (Low Accuracy) | 0.22µg | 0.88µg |
| Vitamin e (Low Accuracy) | 1.83mg | 7.33mg |
| Vitamin k | 0.00mg | 0.01mg |
| Calcium | 26.20mg | 104.80mg |
| Iron | 917.15µg | 3668.60µg |
| Magnesium | 43.79mg | 175.17mg |
| Potassium | 761.93mg | 3047.70mg |
| Selenium | 3.40µg | 13.61µg |
| Zinc | 0.79mg | 3.15mg |
Based on 4 servings, we sourced nutrient data from:
Method
Grate the potatoes into a mixing bowl using the coarse grating option. These should then be combined with the salt mixing it in well. This is critical because otherwise it will take longer to get the moisture out of the grated potatoes.
Potatoes grated into bowl
Now wrap the potatoes in a clean tea-towel to soak away the water and set them aside for about 10 minutes.
Potatoes wrapped in towel
In the mean time chop the onion as finely as possible, the chopping must be fine, as otherwise the onion will take longer to cook. You can get an idea of chopping size from the image below.
Onions chopped
Once the potatoes have completely soaked the towel (about 10 minutes) empty them back into the bowl and combine the onion with a few grinds of pepper. Mix well. Lastly break the egg into the bowl and mix it in with a spoon. Mix it in well, it is the egg that binds the potatoes.
Mix in the eggs
Heat a pan to a medium heat and ensure there’s a enough cooking oil to avoid sticking, I like to use a silicone brush to ensure a good coating of oil everywhere.
Once the frying pan has warmed up, take a spoon full of the mixture and put it into the pan, press it flat, so it is quite thin. You can get the idea from the photo below. Repeat for each hash-brown.
Put into the pan and press down
After about 5-8 minutes, turn the hash-browns over, they should be nicely browned. Check one first to ensure it is ready to turn over. Once turned press down on the patties again and cook as long as it takes to cook them through.
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