A balanced and delicious breakfast is important, but pairing every breakfast protein with toast can get boring and monotonous. Potato hash browns are an excellent source of carbohydrates and the perfect complement to any breakfast dish.To make 4 servings of hash browns, you will need
- 1lb Potatoes peeled and grated (4 small or two large potatoes)
- Ground Black Pepper
- 1/3 (80ml) cup Olive Oil
- 9” Skillet
- Potato Ricer/ Paper towels
- Measuring cup
- Cooling rack or serving plate
- After washing, peeling and grating potatoes squeeze excess liquid from shredded potato using a potato ricer. Do not push the potato all the way through the ricer, but apply enough pressure to get all the liquid out. If you do not have a potato ricer, use paper towels to extract the liquid from the shredded potato.
- Pour olive oil into skillet over medium heat and allow the oil to become very hot. The oil should not sizzle when a drop of water is added to the skillet.
- Place a layer of shredded potato into the heated oil, sprinkling black pepper and salt on the potato to taste. Add another layer of shredded potato on top of the first, and sprinkle more salt and black pepper.
- When the underside of the potato has turned golden brown and is sticking together, use the spatula to carefully flip the hash brown over onto the other side.
- Fry until golden brown on both sides, then transfer from skillet to serving plate or cooling rack.
Tips and Warnings
- If all the liquid is not squeezed out of the potato before frying, the hash browns will fall apart and become soggy.
- For additional flavour, add ¼ cup finely chopped onions or tomatoes. Onion powder, or any other powdered seasoning can also be added along with the salt and black pepper.
- Do not layer hash browns to be more than about ½ an inch thick or they will be difficult to flip over.