Traditional British Hash Browns
Give your mornings a classic British touch with these homemade hash browns. Crispy on the outside, soft and warm on the inside, they are the perfect side for a full English breakfast. Serve with a dollop of brown sauce or ketchup for the ultimate comfort food experience.
Servings: 0
Ingredients
- 4 large potatoes
- 1 small onion
- 1 egg, beaten
- salt and pepper to taste
- vegetable oil, for frying
Instructions
- Peel the potatoes and grate them into a large bowl using a coarse grater.
- Finely chop the onion and add it to the grated potatoes.
- Squeeze out as much moisture as you can from the potato and onion mixture. This is important for achieving a crisp texture.
- Stir in the beaten egg, salt, and pepper.
- Heat a generous amount of vegetable oil in a frying pan over medium heat.
- Take a spoonful of the potato mixture, shape it into a small patty, and add it to the pan. Repeat with the remaining mixture. Be careful not to overcrowd the pan.
- Cook the hash browns for about 5-7 minutes on each side, until they're golden brown and crispy.
- Drain the hash browns on a paper towel to remove excess oil, then serve immediately.
Notes
- Ensure to remove as much moisture as you can from the potatoes before frying; this will help achieve a crispier texture.
- Do not overcrowd the pan while frying the hash browns; this can make them steam rather than fry, resulting in softer hash browns.
- Hash browns are best served hot and crispy. If you need to keep them warm while cooking in batches, place the cooked ones in a warm oven until ready to serve.
- For an added twist, try adding different spices to the mix before frying. Paprika, garlic powder, or even some cheese can add an exciting flavour.