HASH BROWNS AND EGGS RECIPE RECIPES

Steps:

• Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
• Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.
• Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.
• Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.

Steps:

• Place potatoes in a pot and cover with water. Generously salt (about 3 tablespoons) the water, place on the stove and turn the heat to high. Boil the potatoes for 10 minutes. Rinse under cold water until cool enough to handle.
• Grate potatoes on the large holes of a box grater. Discard any skin that may have peeled off on the outside of the grater.
• In a medium-sized nonstick skillet, heat oil over medium-high heat. Once oil is hot, transfer potatoes to pan and spread them into an even layer. Season with salt. Cook potatoes undisturbed for 8 to 10 minutes, or until very crispy and golden brown on the bottom. Flip and cook until crispy on the other side, about 5 to 8 minutes.
• Serve hash browns immediately while still warm.