Description
These Crispy Hash Browns are a delicious and satisfying breakfast or brunch option. Made with grated potatoes, cornflour, and a blend of spices, they’re perfectly crispy on the outside and tender on the inside.
Ingredients
Scale
- 2–3 large (450g) potatoes, peeled (such as Desiree or Russet)
- 2 heaped tablespoons cornflour
- 1 large egg
- 1/2 teaspoon sea salt
- 1/2 teaspoon ground oregano
- 1/2 teaspoon garlic powder
- 1/4 teaspoon white pepper
- Oil for frying
Instructions
- Parboil Potatoes: Cut potatoes in half and boil for 4 minutes, or until slightly tender. Drain and let cool slightly.
- Grate Potatoes: Grate the parboiled potatoes into a bowl.
- Combine Ingredients: Add cornflour, egg, salt, oregano, garlic powder, and pepper to the grated potatoes. Mix well.
- Heat Oil: Heat oil in a large skillet over medium-high heat for shallow frying.
- Fry Hash Browns: Place spoonfuls of the potato mixture into the hot oil and shape into desired forms. Fry for 3-4 minutes per side, or until golden brown and crispy.
- Keep Warm: Season with additional salt and keep warm in a preheated oven at 150°C (300°F) until ready to serve.
Notes
- se a starchy potato variety like Desiree or Russet for best results.
- Make sure the oil is hot enough before frying to ensure crispy hash browns.
- Adjust the cooking time based on the size and thickness of your hash browns.
- Serve with your favorite breakfast toppings, such as eggs, bacon, or cheese.
Nutrition
- Serving Size: 1 hash brown
- Calories: 150
- Sugar: 1g
- Sodium: 280mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 2g
- Protein: 3g
- Cholesterol: 25mg
