We all know the saying “the way to a man’s heart is through his stomach”. Hmmm. What about women?
I know for sure that this old adage applies to me very well. On lazy weekend mornings while we still recover from Gabriel’s wake up drill I would nudge Neil in bed and start fluttering my eyes at him.
Then he knows. The potato monster wants her hash browns for breakfast. And not just a tiny ladies’ portion, but a humungous heap of crispy, buttered potatoes sprawling over the plate’s rim.
With a groan and a moan he would pop into the shower and then go downstairs to cook our favourite breakfast. Without blinking I would eat his share too if he’s not fast enough.
To complete the meal we usually have a few rashers of bacon, eggs fried in olive oil, baked beans and buttery mushrooms. A complete English breakfast.
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After a hard week’s work we all deserve it, don’t we?
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Potato Hash Browns
- Total Time: 30 minutes
- Yield: 4 1x
Description
Potato hash browns are an integral part to both, a classic English breakfast recipe as well as an American breakfast recipe. Serve immediately. Season well.
Instructions
- Peel the potatoes, place them in boiling, salted water and cook for 5 minutes or until you can pierce them with a fork but they are still firm.
- Drain the potatoes in a sieve.
- Wait for the potatoes cool down enough to handle and grate everything. If you have a food processor, feel free to use that to save time.
- Melt the butter in a large heavy-based pan.
- When the butter starts sizzling, add the potato mixture, flatten it with a spatula and fry until the bottom side turns a gorgeous golden brown, then turn the mixture over, chunk by chunk. Season to taste.
- When the potato mixture has turned golden and crispy all over, serve immediately.
Notes
- Traditionally, hash browns are formed into patties. Not this one, just to be a bit different. It’s almost like its Swiss counterpart, Rösti.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
Nutrition
- Serving Size: 1 serving
- Calories: 242
- Sugar: 3 g
- Sodium: 51 mg
- Fat: 6.5 g
- Saturated Fat: 3.9 g
- Carbohydrates: 40.4 g
- Fiber: 3.8 g
- Protein: 5.4 g
- Cholesterol: 16 mg
Renil M. George
Hash browns were never my thing.
michelle
Yea I understand. Sometimes, they get too oily
Abi
mmmmmmmmmmmmmmmmm-he-e-eav-en!
Cakespy
Oooh, you've hit on the perfect texture and degree of golden-browning on these hashbrowns. Delicious!
Alex
Great breakfast or lunch or dinner or snack I think! I love hash browns!
Kevin
That looks like a great breakfast.
Dhivya
That pic sure is making me a greedy gourmet!! 🙂 That one amazing luking hashbrowns. Next time I sure will try your "fluttering my eyes" trick! Its worth all that trouble. 🙂
Thanks for sending this to my event
Michelle
Mmmm... I *love* hashbrowns! These look wonderful (and what a nice husband who can be roused from bed to cook for you!)!! Thanks for your entry!
rachel
I love homemade hashbrowns and this sounds like an easy and delicious way to do them. Thanks. :-)ra