The hash brown has been a staple on a full English breakfast for as long as we can remember, however it is more likely that their origin is from the USA. These tasty pan-fried morsels make a great weekend morning treat with bacon and eggs, or can be served as a side at dinner time. For the crispiest hash browns, make sure you get as much moisture out of the potatoes as possible.

Serves:4

Cook in: 30mins

Ingredients

4 medium wilja potatoes

1 egg, beaten

½ teaspoon salt

¼ teaspoon garlic powder

¼ teaspoon onion powder

Black pepper, to taste

25g butter, for frying

Method

Coarsely grate the potatoes into a clean tea towel and then squeeze out the excess liquid over a bowl by twisting the towel. Place the grated potato into a large bowl.

Add the egg and the seasoning, then mix all of the ingredients together well.

Heat the butter in a heavy based frying pan and when it has melted, add tablespoons of the mixture into the pan and flatten into patties about 1cm/½in thick, spacing each out in the pan. Flip over once browned and crispy – about 3 minutes each side.

For great quality eggs and bacon to serve with your hash browns, make sure you check out our Farm Shop.