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.
Cook in: 30mins
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
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.