Hash Browns
Finely chopped floury potato, pan-fried into a crisp, golden cake — crunchy outside, fluffy within.
Source
Recipe Info
Servings: 4
Prep: 15m
Cook: 30m
Total: 45m
Ingredients
- 750g floury potatoes, scrubbed and cut into large chunks
- 50g butter, or 40g bacon dripping
- 1 onion, thinly sliced
Instructions
- Put the potatoes in a large pan of cold salted water and bring to the boil. Simmer until tender, then drain well and set aside to cool and dry out completely.
- If using butter, clarify it by melting gently and skimming off the foam, then straining it through a fine sieve to remove any solids.
- Heat a heavy frying pan and add half the butter or dripping. Cook the onion until soft and golden. Meanwhile, finely chop the cooled potatoes and season well.
- Turn the heat up to medium-high, add the potatoes to the pan in one layer, stirring in the onion, then push down to form a cake. Cook for about 15 minutes until crisp and well browned underneath.
- Tip onto a plate, add the rest of the butter or dripping to the pan, then slide the hash brown back in browned-side up. Cook for a further 10 minutes, then cut and serve.