Classic Hash Browns
These crispy homemade hash browns take less than 15 minutes to make and are a healthier twist on a breakfast classic.
Ingredients
3 large uncooked floury potatoes, grated
2 spring onions, finely sliced
1 teaspoon salt
black pepper to taste
1–2 tablespoons gluten-free flour (optional) coconut or macadamia oil for frying
- In a bowl firmly squeeze the grated potato to remove excess liquid.
- Add the spring onion and the salt and pepper and mix well. Repeat step 1 as salt brings out the moisture. If desired, stir in the flour.
- Heat a frying pan on medium-high heat and add a little oil. Place 1⁄4 cup of the grated mixture into the pan and gently press it out from the centre so that it cooks evenly. Cook until golden brown on both sides.
Simple hash browns, especially when they are made with organic potatoes, are naturally sweet. One of the best things about making your own hash browns is being able to choose the oil you fry them in. Using a good quality oil for frying such as coconut, olive or macadamia means you avoid the damaged, poor quality fats that tend to be used in processed versions. It also means you avoid getting them to a very high heat, which is better for the conservation of vitamin and mineral content.
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