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Hash browns on plate with bacon and egg

Hash browns

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Rating: 4 out of 5.17 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
    • Plus chilling
  • Easy
  • Makes 8 (serves 4)

Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up

  • Freezable (Can be frozen uncooked )
  • Gluten-free
  • Vegetarian
Nutrition: Per serving
NutrientUnit
kcal264
fat21g
saturates8g
carbs16g
sugars1g
fibre2g
protein2g
salt0.4g
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Ingredients

Method

  • STEP 1

    Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.

  • STEP 2

    Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.

  • STEP 3

    To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.

RECIPE TIPS
ADD FLAVOURS
Use this recipe as a blueprint to add other ingredients to. Sliced spring onion, chopped herbs or ground spices are all easy additions.

Goes well with

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Overall rating

Rating: 4 out of 5.17 ratings
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