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. After a hard week’s work we all deserve it, don’t we?
P.S. Eating Leeds is celebrating the Year of the Potato.DK from Culinary Bazaar is having a Potato Feast. Also celebrating the Year of the Potato is Sia from Monsoon Spice with her Ode to Potato. Michelle from Culinography is hosting this month’s HomeGrown Gourmet and the theme is Breakfasts.
Potato Hash Browns
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes
- Yield: 4 1x
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Pin RecipeDescription
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.
Ingredients
- 800g (1¾ lbs) floury potatoes
- 30g (1 oz) butter
- salt and pepper to taste
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.
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
rachel says
28th February 2008 at 6:50 pmI love homemade hashbrowns and this sounds like an easy and delicious way to do them. Thanks. :-)ra
Michelle says
1st March 2008 at 5:10 pmMmmm… 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!
Dhivya says
3rd March 2008 at 9:33 pmThat 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
Kevin says
4th March 2008 at 3:10 amThat looks like a great breakfast.
Alex says
4th March 2008 at 9:58 pmGreat breakfast or lunch or dinner or snack I think! I love hash browns!
Cakespy says
5th March 2008 at 5:16 pmOooh, you’ve hit on the perfect texture and degree of golden-browning on these hashbrowns. Delicious!
Abi says
15th March 2009 at 11:56 ammmmmmmmmmmmmmmmmm-he-e-eav-en!
Renil M. George says
8th October 2017 at 9:45 pmHash browns were never my thing.
★★★★★
michelle says
21st October 2017 at 11:00 pmYea I understand. Sometimes, they get too oily