Hash browns

hash-browns

Hash browns

Who doesn’t love a good hash brown- these are super quick & easy to make, can me made in batch and are not your standard deep fat fried hash brown. I whipped these up this morning when I had very little food in the house- topped them with some spinach, a dollop of hummus and half an avo.. so good! I got 12 medium hashbrowns from this recipe (I swear I didn’t eat all 12 :P) so you could feed 4 out of the recipe below depending on your appetite! 😛

Ps; you will need a good non stick pan :).

Preparation
1. If you have a food processor use the grater attachment and add in your potatoes and onion, if you don't have a processor you can grate by hand.

2. Once all your potatoes and onions are grated squeeze off any excess liquid with a clean tea cloth.

3. Pop your potato- onion mix into a large mixing bowl, add in your mustard, egg, flour and season.

4. Now get your hands dirty and get mixing. Mould out your hashbrowns (try make them all the same size for cooking times) and pop onto a sheet on grease proof paper.

5. Preheat the oven to 180 degrees.

6. When you have all your mix into moulds, place a large non stick pan with a few lugs of oil over medium heat.

7. Fry on each side until golden, pop in the oven for 10 minutes to cook through and serve with a topping of your choice, enjoy xx
Ingredients
* 6 medium potatoes, washed skins on
* 1/2 onion
* 3 tbsp Dijon mustard
* 1 egg
* 4 tbsp wholemeal flour
* Pink salt & pepper, to season
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