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    You are here: Home / Cooking Times / a) 30 mins or less / Potato Hash Browns

    Potato Hash Browns

    27 February 2008 - By Michelle Minnaar
    This post may contain affiliate links.

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    Jump to Recipe

    We all know the saying “the way to a man’s heart is through his stomach”. Hmmm. What about women?

    Potato Hash Browns

    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?

    Potato Hash Browns

    More potato recipes

    • boulangere potatoes
    • rosemary potatoes
    • parmentier potatoes
    Print
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    Potato Hash Browns


    ★★★★★

    5 from 1 reviews

    • Author: Michelle Minnaar
    • Total Time: 30 minutes
    • Yield: 4 1x
    Print Recipe
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    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.


    Ingredients

    Scale
    • 800g (1¾ lbs) floury potatoes
    • 30g (1 oz) butter
    • salt and pepper to taste

    Instructions

    1. 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.
    2. Drain the potatoes in a sieve.
    3. 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.
    4. Melt the butter in a large heavy-based pan.
    5. 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.
    6. 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

    Did you make this recipe?

    Tag @greedygourmet on Instagram and hashtag it #greedygourmet

     

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    Reader Interactions

    Comments

    1. rachel

      February 28, 2008 at 6:50 pm

      I love homemade hashbrowns and this sounds like an easy and delicious way to do them. Thanks. :-)ra

      Reply
    2. Michelle

      March 01, 2008 at 5:10 pm

      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!

      Reply
    3. Dhivya

      March 03, 2008 at 9:33 pm

      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

      Reply
    4. Kevin

      March 04, 2008 at 3:10 am

      That looks like a great breakfast.

      Reply
    5. Alex

      March 04, 2008 at 9:58 pm

      Great breakfast or lunch or dinner or snack I think! I love hash browns!

      Reply
    6. Cakespy

      March 05, 2008 at 5:16 pm

      Oooh, you’ve hit on the perfect texture and degree of golden-browning on these hashbrowns. Delicious!

      Reply
    7. Abi

      March 15, 2009 at 11:56 am

      mmmmmmmmmmmmmmmmm-he-e-eav-en!

      Reply
    8. Renil M. George

      October 08, 2017 at 9:45 pm

      Hash browns were never my thing.

      ★★★★★

      Reply
      • michelle

        October 21, 2017 at 11:00 pm

        Yea I understand. Sometimes, they get too oily

        Reply

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    about michelle

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