As it says in the title, these hash browns are as easy as it gets and so yummy!
All you need are some potatoes, grated, with seasonings of your choice. You can throw in a teeny bit of flour for extra crispiness and a spring onion for flavour. But that’s it.
As a bonus, they’re healthier than what you’d normally get from a restaurant or your supermarket’s freezer section and they’re also not deep fried.
Whenever I have a bit more time in the morning, I really love these as a (naturally gluten free) substitute for toasts with breakfast. 🙂
Basic Yummy Crispy Hash Browns
Making basic hash browns from grated potatoes is the easiest thing ever and so yummy. A great naturally gluten free alternative to toasts. 🙂
Recipe type: Breakfast
Serves: 4 hash browns
For the hash browns:
- 2 small potatoes (about 250g)
- ⅓ tsp salt
- ¼ tsp black pepper
- 1 tsp gluten free all purpose flour
- 1 spring onion (finely chopped)
- Seasonings: onion powder, garlic powder, oregano, cayenne (to taste)
- 10g salted butter
- 10g oil of your choice (I use coconut oil)
Serving size: 1 hash brown Calories: 100 Fat: 4.6g Carbohydrates: 14g Fiber: 1.6g Protein: 1.8g
- Peel and grate the potatoes.
- Finely chop the spring onion.
- Wash your shredded potatoes in a colander, under the tap, to get rid of excess starch. Then squeeze out as much water as possible with your hands.
- In a bowl, mix the shredded potatoes with the spring onion (if applicable), salt and pepper and a teaspoon of all purpose flour. Note: you can also add other seasonings of your choice. I like adding half a teaspoon of garlic powder, onion powder (only if I’m not adding spring onion), a dash of oregano and cayenne pepper.
- Heat up the butter and oil in a frying pan on low heat. Make sure the pan is well greased all over, including the sides, to prevent sticking. Note: you can use only butter or oil. The reason I’m using a mixture of both is because I like the flavour that real butter provides, but oil helps make the hash browns even crispier in my experience. So this way you get the best of both worlds. 🙂
- Add the hash brown mixture to the hot pan in blobs and carefully flatten them with a spatula, forming little patties. And keep them from touching one another.
- Cook for 10 minutes, until the bottom is golden brown and crispy.
- Then flip them and cook for another 10 minutes. Note: if the pan seem too dry, you can add a few tiny bits of extra butter around the pan.
Hope you like them. 🙂