Breakfast Hash Browns
Hash browns belong to that peculiar class of dish that one very rarely sees in the home and yet is prevalent in restaurants and cafés. Yet there is no reason not to make this delicious potato dish: the ingredients are already in every kitchen, the recipe is simple and quick and the end result is far more interesting than chips or fried potatoes.
Ingredients
1 potato
1/2 an onion
1 egg
Salt & pepper
Notes: (1) Whilst I may have called these ‘Breakfast’ hash browns for SEO purposes this dish tastes great at any time of the day, the batch in the photographs below was made for my lunch.
Instructions
With a cheese grater, grate the potato and onion into a bowl. Pour out any excess liquid. Place the mixture in the centre of a clean tea-towel and grasp the edges of the towel covering the mixture; squeeze the mixture through the cloth to remove as much liquid as possible. Return to the bowl (give the towel a rinse with cold water to ensure there won’t be any staining).
Crack the egg into the bowl and mix well. Season generously with salt and pepper.
Form the mixture into small balls, approximately the size of a small egg. Heat vegetable oil in a frying pan and add the balls, squashing them with a spatula to form ovals. Cook evenly on both sides until the outsides are brown and crisp (about 2-3 minutes per side depending on size).
For breakfast, these hash browns are delicious served with bacon, which you can cook separately or fry at the same time as the potato (the fat from the bacon will help flavour the hash browns). Alternatively hash browns make an excellent accompaniment wherever one would usually use plain potato (chips, fried potatoes, mash etc).
Any comments or suggestions? What recipes would you like to see in the future?
