Crunchy Golden Hash Browns

My Dad is Irish. Potato is in my blood. I like it many ways, except for boiled and I always had a bit of an aversion to mashed potato because #lumps.

But roast potato, jacket potato, scalloped potatoes, oven potato ‘chips’, potato salad – give me!

But here’s the thing, my son doesn’t like potato. I know, how could that possibly be the case!? Who doesn’t like potato AT ALL? Unless it’s in potato and leek soup – which he loves.

A question that has been on my mind for a while is – how can you prepare potato so that fussy kids eat it?

All my tricks were failing me. Until I created The Hash Brown.

This soft on the inside, crunchy on the outside hash brown is a WINNER for all members of the family – including my potato avoiding son. In fact – he gobbled these so quickly I thought I was going to need another batch!

Give them a try and let me know how you go.

Print Recipe

Crunchy Golden Hash Browns

Servings

Ingredients

• 2 large potatoes peeled and grated
• 1 egg
• 1/4 onion thinly diced
• 1 tbls flour
• 1 pinch salt Generous
• 1 cup olive oil for frying

Servings Ingredients 2 large potatoes peeled and grated 1 egg 1/4 onion thinly diced 1 tbls flour 1 pinch salt Generous 1 cup olive oil for frying

Instructions

1. Mix all ingredients together in a large bowl.
2. Add enough olive oil to a pan to completely cover the base.
3. Warm the pan on the stovetop over medium-high heat.
4. Once warm place spoonfuls of the potato mixture into the oil and spread them out thinly.
5. Turn when browned on the underside.
6. Continue flipping until a crispy outside layer is formed and the middle is cooked through.
7. The secret is to not make them super thick!
8. Once cooled remove from the pan and sprinkle with salt ready for serving.

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