It’s time to throw away the frozen Hash Browns! I’ve cracked these and am sharing the very easy and worth the effort recipe. And what better timing with Easter around the corner as they would make a great addition to a brunch.
These Hash Browns need to go on your Breakfast table soon! They are crispy, light, tasty and a great addition to any weekend feast. Serve them up with some Old Fashioned Pancakes with a Berry Topping or some Simple French Crepes. And you can use up leftover hash browns with a crust for the Spinach Quiche with a Hashbrown Crust.
What are These Hash Browns Like
- Difficulty – These are about medium difficulty. They are a bit of work and I would recommend preparing them in advance if you are planning a brunch or breakfast.
- Taste – A fantastic flavour and they are soft on the inside and crisp on the outside.
- Serving – This recipe makes 10 Hash Browns. In the recipe card at the end of the post you can easily scale the recipe up or down.
Ingredients
- Potatoes – I used 4 medium potatoes.
- Egg – One egg is used to bind the potatoes.
- Flour – I used regular all purpose flour.
- Salt – Just regular table salt is used to enhance flavours.
- Spices – I used a small amount of black pepper and sweet paprika.
- Butter – Butter is used to fry the hash browns.
NOTE, The full ingredient list and recipe can be found in the recipe card at the end of the post.
Instructions
- Prepare potatoes – Peel and wash potatoes. Grate the potatoes with the larger holes of your grater. Put the grated potatoes in a large bowl of cold water and leave them there for about 20 to 30 minutes. Drain and rinse potatoes.
- Drain potatoes – Lay the potatoes out on a clean tea towel and pat dry or squeeze to get out as much of the water as you can. Put the potatoes back in the colander and shake them around. They should easily separate and not be clumped together.
- Combine hash brown mixture – In a large mixing bowl add the potatoes, beaten egg, flour, salt, pepper and paprika. Mix well.
- Cook hash browns – Melt butter in a large skillet set over medium heat. Drop the batter by mounds and gently flatten out with a spoon. Fry for about 3-5 minutes then flip them over. Fry other side for the same amount of time or until golden and crispy. Repeat for all the batter. Serve immediately when cooked. Can be reheated in the oven.
Notes On The Hash browns
- Don’t skip soaking the potatoes – Soak in cold water for about 30 minutes. This gets out the starch and gives you a crisper potato. Then I wrapped the potato shavings in a tea towel and rinsed out the rest of the water. This is really important. If you don’t get out all the water, you risk having soggy hash browns.
- Make sure butter isn’t too hot for frying – I added them to the egg mixture and literally dropped them into a hot pan. Well, a medium hot pan. If the pan is too hot, you risk cooking them on the outside and having raw potato pieces on the inside. Basically, I dropped them into sizzling butter with a tablespoon and then gently flattened them into disks. I let each side cook for about 5 minutes or so. I was golden and crisp when I flipped it over. Then the other side was cooked for about the same amount of time.
- Make ahead and freeze – They even freeze well because I tried them out. To reheat, put them on a baking tray in the oven for about 15 minutes at say 350 degrees F. That should do it just fine.
Stovetop Breakfast Casserole
Make this hearty and delicious Stovetop Breakfast Casserole soon! Made with fluffy eggs, crisp potato pieces, sauteed peppers and lots of melted cheese.
Check out this recipe
Spinach Quiche with a Hash Brown Crust
Why not give this Spinach Quiche with a Hash Brown Crust a try for a change to a regular quiche. A creamy filling loaded with iron rich spinach on top of a gluten free hash brown crust. Take a look!
Check out this recipe
Red Pepper & Spinach Bite Size Quiche
Whether you are hosting a party or a morning brunch, these cute little Red Pepper and Spinach Bite Sized Quiche would make a great addition to the table. A great little nibble to keep in mind for this time of year.
Check out this recipe
Hash Browns
It's time to throw away the frozen Hash Browns! I've cracked these and am sharing the very easy and worth the effort recipe. And what better timing with Easter around the corner as they would make a great addition to a brunch.
Servings: 10 servings
Calories: 78kcal
Ingredients
- 4 medium potatoes
- 1 Egg lightly beaten
- 2 Tablespoons flour
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1/2 Teaspoon paprika
- Butter for frying
Instructions
- Peel and wash potatoes. Grate the potatoes with the larger holes of your grater. Put the grated potatoes in a large bowl of cold water and leave them there for about 20 to 30 minutes. Drain and rinse potatoes.
- Lay the potatoes out on a clean tea towel and pat dry or squeeze to get out as much of the water as you can. Put the potatoes back in the colander and shake them around. They should easily separate and not be clumped together.
- In a large mixing bowl add the potatoes, beaten egg, flour, salt, pepper and paprika. Mix well.
- Melt butter in a large skillet set over medium heat. Drop the batter by mounds and gently flatten out with a spoon. Fry for about 3-5 minutes then flip them over. Fry other side for the same amount of time or until golden and crispy. Repeat for all the batter. Serve immediately when cooked. Can be reheated in the oven.
*A note on times provided: appliances vary, any prep and/or cook times provided are estimates only.
Nutrition Facts
Hash Browns
Amount Per Serving (1 Hash Brown)
Calories 78
Calories from Fat 9
% Daily Value*
Fat 1g2%
Saturated Fat 1g6%
Cholesterol 16mg5%
Sodium 244mg11%
Potassium 365mg10%
Carbohydrates 16g5%
Fiber 2g8%
Sugar 1g1%
Protein 2g4%
Vitamin A 73IU1%
Vitamin C 17mg21%
Calcium 13mg1%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.
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