- Dairy free
- Lactose free
- No added sugar
- Nut free
- Peanut free
- Sesame free
- Shellfish free
- Soy free
- Vegetarian
- 1 serve veg or fruit
Crispy and golden, comforting and delicious, this pan-fried classic is potato at its best. Here’s how to raise the breakfast stakes with easy homemade hash browns.
- Makes12
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 4 brushed potatoes, peeled, coarsely grated
- 2 tbs plain flour
- 1 free-range egg, lightly whisked
- Vegetable oil, to shallow-fry
- Finely chopped chives, to serve
Nutritional information
Check ingredient labels to make sure they meet your specific dietary requirements and always consult a health professional before changing your diet. View dietary information here.
Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Place the potato in a colander. Use your hands to squeeze as much liquid from the potato as possible. Transfer the potato mixture to a medium bowl. Add the flour and egg and stir to combine. Season. Divide mixture into 12 even portions.
Step 2
Add enough oil to a large non-stick frying pan to cover the base. Place over medium heat. Spoon four portions of potato mixture into the pan. Use a spatula to flatten each portion into an 8cm disc. Cook for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 3 more batches with the remaining potato mixture.
Step 3
Serve hash browns sprinkled with chives.
Recipe tip
COOK. STORE. SAVE.
Clever storage: Hash browns are so moreish you can never make too many. If you want extras on standby, you can store homemade hash in the freezer for up to 3 months. Freeze them on a baking tray. Once frozen, pop them in an airtight container. They will maintain their shape – and you can defrost as many or as few as you need.
We used 4 large brushed potatoes (1kg) to make this recipe.
To keep hash browns warm in-between batches, transfer them to a tray in a 100ºC oven.
What are hash browns?
Dating back to the 19th century and first appearing on New York menus in the 1890s, hash browns – originally spelt ‘hashed’ browns – are julienned or grated potatoes, shallow-fried until golden brown. The combination of crispy coating on the outside and soft potato in the middle makes hash browns a hero of any cafe breakfast menu. They also make a versatile veggie side for lunch or dinner and a tasty standalone snack.
How to make hash browns: the trick to cooking them perfectly
This easy hash brown recipe involves only three ingredients plus a small amount of vegetable oil to fry and an optional herb to serve. The easiest way to grate potatoes is to use the large holes on the side of a box grater or mandoline. Once you’ve made the potato mixture, spread it evenly in a good non-stick frying pan to ensure your hash browns don’t stick and fall apart. Don’t be a serial flipper – turn the hash browns only once for even cooking.
Why don’t my hash browns get crispy?
The enemy of homemade hash browns is moisture. Any moisture in the potato will turn to steam during cooking, making your hash browns disappointingly soggy. To ensure that lovely all-over crunch, check the grated potato is as dry as possible before adding the other ingredients – squeeze the potato with your hands, pressing it in a tea towel or using a salad spinner.
What should you eat hash browns with?
Hash browns are terrific on the side of a cooked Aussie breakfast, served in place of toast with a poached egg or baked beans, or cafe-style for brunch with smoked salmon and crème fraîche. But hash browns aren’t only for breakfast. They’re a great stand-in for chips, or with any potato side served with fish, chicken or meat.
FAQs
Hash brown
- Makes12
- Cook time25 minutes
- Prep time10 minutes
Ingredients
- 4 brushed potatoes, peeled, coarsely grated
- 2 tbs plain flour
- 1 free-range egg, lightly whisked
- Vegetable oil, to shallow-fry
- Finely chopped chives, to serve
Description
Crispy and golden, comforting and delicious, this pan-fried classic is potato at its best. Here’s how to raise the breakfast stakes with easy homemade hash browns.
Method
Step 1
Place the potato in a colander. Use your hands to squeeze as much liquid from the potato as possible. Transfer the potato mixture to a medium bowl. Add the flour and egg and stir to combine. Season. Divide mixture into 12 even portions.
Step 2
Add enough oil to a large non-stick frying pan to cover the base. Place over medium heat. Spoon four portions of potato mixture into the pan. Use a spatula to flatten each portion into an 8cm disc. Cook for 3-4 mins each side or until golden brown and cooked through. Transfer to a plate lined with paper towel. Repeat in 3 more batches with the remaining potato mixture.
Step 3
Serve hash browns sprinkled with chives.