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Crunchy Hash Browns

Crunchy Hash Browns

prep

15 mins

cooking

15 mins

serves

4 people

Awesome addition to breakfast or use as an alternative to a muffin for eggs Benedict

method

  1. Using a cheese grater or food processor grate your potatoes and onion into a tea towel and then squeeze the liquid by twisting the towel. Place the mix into a large bowl.

  2. Add the egg and a pinch of salt and a crack of black pepper and mix well

  3. Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm thick. Flip over once browned and crispy - about 2-3 minutes each side.