Hash browns
HB-14005 · Hand-built original · American
Grated potato and onion squeezed dry in a towel, bound with beaten egg and fried in spoonfuls as thin patties, crisp and browned on both sides.
AmericanBrunch1 hr 30 minMakes approximately 8 hash browns101 kcalVegetarianDairy-freeDiabeticLow-SodiumLow Fat / Low CholesterolRenal
Main ingredient: egg
Pairs well with: toast, hash browns, fruit salad, bacon, avocado
Servings:8quantities adjust to match
Ingredients
- 4 medium floury potatoes, peeled
- 1 medium onion
- 1 egg, beaten
- Salt and pepper
- Vegetable oil, for frying
Method
- Coarsely grate the peeled potatoes and the onion into a clean tea towel laid over a bowl.
- Twist the towel tightly around the grated mixture and squeeze out as much liquid as possible, since dry shreds fry crisper.
- Tip the squeezed potato and onion into a large bowl and mix in the beaten egg with a couple of good pinches of salt and freshly ground black pepper.
- Heat a good glug of vegetable oil in a heavy frying pan over medium-high heat until the oil is hot but not smoking.
- Spoon mounds of the potato mixture into the hot oil and flatten each one into a patty about 1/2 inch thick with the back of the spoon.
- Fry the hash browns for 2 to 3 minutes on each side, flipping them once they turn browned and crisp at the edges, and serve the patties hot.
Prep: 1 h · Cook: 30 min
Nutrition (per serving, where published)
101 kcalCalories
3.4 gProtein
20.3 gCarbs
1 gFat
0.2 gSaturates
0.2 gFibre
0.6 gSugars
12 mgSodium
23 mgCholesterol
508 mgPotassium
15 mgCalcium
0.5 mgIron
1 servingServing
Estimated from USDA FoodData Central ingredient data