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1
Wash and peel the potatoes and onion.
2
Using a coarse grater, grate them onto a clean tea towel.
3
Gather the tea towel together and squeeze out as much liquid as possible. The drier the mixture, the crispier your hash browns will be.
4
Crack the egg into a small bowl and beat it well until smooth.
5
Tip the grated vegetables into a clean, dry bowl.
6
Mix well, then season lightly with salt and ground white pepper. Too much salt will draw out more water.
7
Pour in the beaten egg and stir until everything is combined.
8
Divide the mixture into 4 equal portions and roll each one into a rough ball.
9
Heat a large frying pan over a high heat.
10
When hot, add half of the oil and all of the butter. Reduce the heat to medium.
11
Flatten each ball into a patty shape and place them in the pan.
12
Fry for 6–7 minutes on the first side. Add the remaining oil, turn them over, and cook for another 6 minutes.
13
When both sides are golden brown and crispy, lift the hash browns onto a plate lined with kitchen paper to absorb any excess oil.
14
Serve straight away while hot and crispy.
15
Enjoy.
Method
Ingredients
500g / 18oz Potatoes
1 Medium size Onion
1 medium size Egg (beaten)
Salt and White pepper
30g / 2tbls Cooking oil
30g / 1oz Butter
Kirkwoods Coffee, Signature blend 500g
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Box Grater
Lightweight dough proofing cloth
FEATURED PRODUCTS
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