Fullmeals

Golden Hash Browns – Crispy & Fluffy

Name: Golden Hash Browns – Crispy & Fluffy
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 People
Cuisine: European
Ingredients: 500g / 18oz Potatoes (Maris Piper or Russet Burbank); 1 Medium size Onion; 1 Medium size Egg (beaten); 1/4 tsp Salt; to taste White pepper; 30g / 2 tbsp Cooking oil (e.g., sunflower oil); 30g / 1oz Butter; optional Fresh rosemary (for garnish)

Recipe by John Kirkwood

Ready in30 min
Prep15 min
Cook15 min
CuisineEuropean · British
Serves4 People
DifficultyEasy
Spicy level1/5
Calories~250 kcal

Ingredients

Main Ingredients

500g / 18ozPotatoes (Maris Piper or Russet Burbank)
1Medium size Onion
1Medium size Egg (beaten)
1/4 tspSalt
to tasteWhite pepper
30g / 2 tbspCooking oil (e.g., sunflower oil)
30g / 1ozButter
optionalFresh rosemary (for garnish)

Step-by-Step Instructions

1.Prepare Potatoes and Onion
Peel the potatoes and the onion. Cut the onion in half and peel it.
2.Grate Vegetables
Place a tea towel or dishcloth on a waterproof cutting board. Using a box grater, grate all the potatoes and onion through the coarse grating side onto the cloth. This process should take about 4 minutes.
3.Remove Excess Water
Gather up the tea towel with the grated vegetables and twist and squeeze out as much water as possible into a large bowl. Continue twisting and squeezing until every last drop of water is removed.
4.Prepare Egg and Season
Transfer the now dry grated vegetables into a clean bowl and loosen them. Crack one medium egg into a separate container and whisk it until loose and runny. Add about 1/4 teaspoon of salt and plenty of ground white pepper to the grated vegetables and mix well. Finally, pour the beaten egg over the mixture and mix thoroughly until evenly combined.
5.Heat Pan and Add Fats
Place a 12-inch cast iron frying pan on the stove and heat it until hot. Add 2 tablespoons (30g) of cooking oil and half of the 30g (1oz) butter to the hot pan. Allow the butter to melt and foam.
6.Form and Fry Hash Browns (First Side)
Divide the hash brown mixture into four equal portions. Grab one portion and form it into a round patty. Carefully place it into the hot oil and butter in the pan. If any bits break off, gently push them back into place. Repeat for the remaining three portions. Gently press down each hash brown with a fish slice or flipper. Fry for 6-7 minutes on this side until golden brown and crispy.
7.Flip and Fry (Second Side)
Once the first side is golden brown, flip each hash brown over. Add the remaining half of the cooking oil and butter to the pan. Fry for another 6 minutes on the second side until golden brown and crispy.
8.Drain and Serve
Once both sides are golden brown and crispy, remove the hash browns from the pan and place them on a plate lined with kitchen paper to drain any excess oil. Transfer them to a serving plate and garnish with a little chopped rosemary, if desired. Serve immediately.

Ready in

30 mins

Cuisine

European · British

Prep Time

15 min

Cook Time

15 min

Serving

4 People

Difficulty

Easy

Calories / Serving

~250 kcal

Spicy Level

Recipe by John Kirkwood on YouTube

Adjust Servings

Measurements

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All Ingredients

Main Ingredients

Step-by-Step Instructions

Follow each step to make the recipe successfully.

Prepare Potatoes and Onion
Peel the potatoes and the onion. Cut the onion in half and peel it.
Grate Vegetables
Place a tea towel or dishcloth on a waterproof cutting board. Using a box grater, grate all the potatoes and onion through the coarse grating side onto the cloth. This process should take about .
Remove Excess Water
Gather up the tea towel with the grated vegetables and twist and squeeze out as much water as possible into a large bowl. Continue twisting and squeezing until every last drop of water is removed.
Prepare Egg and Season
Transfer the now dry grated vegetables into a clean bowl and loosen them. Crack one medium egg into a separate container and it until loose and runny. Add about 1/4 teaspoon of salt and plenty of ground white pepper to the grated vegetables and mix well. Finally, pour the beaten egg over the mixture and mix thoroughly until evenly combined.
Heat Pan and Add Fats
Place a 12-inch cast iron frying pan on the stove and heat it until hot. Add 2 tablespoons (30g) of cooking oil and half of the 30g (1oz) butter to the hot pan. Allow the butter to melt and foam.
Form and Fry Hash Browns (First Side)
Divide the hash brown mixture into four equal portions. Grab one portion and form it into a round patty. Carefully place it into the hot oil and butter in the pan. If any bits break off, gently push them back into place. Repeat for the remaining three portions. Gently press down each hash brown with a fish slice or flipper. Fry for on this side until golden brown and crispy.
Flip and Fry (Second Side)
Once the first side is golden brown, flip each hash brown over. Add the remaining half of the cooking oil and butter to the pan. Fry for another on the second side until golden brown and crispy.
Drain and Serve
Once both sides are golden brown and crispy, remove the hash browns from the pan and place them on a plate lined with kitchen paper to drain any excess oil. Transfer them to a serving plate and garnish with a little chopped rosemary, if desired. Serve immediately.

Before You Cook

Helpful details before you start

Ingredient SubstitutionsMissing something? View suitable alternatives.

View 3 swaps

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)

Ingredient Substitutions

No Onion?
- 1 tbsp onion powder (per medium onion)
- 3 tbsp dried minced onion
- Shallots or leeks (1:1)
No Egg?
- 1 tbsp ground flax + 3 tbsp water (rest 5 min) — Per egg, best in baking.
- 1/4 cup unsweetened applesauce — Per egg, in sweet baked goods.
- 1/4 cup silken tofu, blended — Per egg.
No Butter?
- 3/4 the amount of olive oil (for cooking, not baking)
- Equal parts ghee — Slightly nuttier flavor.
- Equal parts coconut oil (in baking)

AllergensThis recipe contains egg and dairy.

eggdairy

Helpful Tips

Small details that can improve the final result.

Ingredient noteUse a High
Starch potato variety like Maris Piper (UK) or Russet Burbank (USA) for best results.
TipSqueeze Out as Much Water
Squeeze out as much water as possible from the grated potatoes and onions to ensure crispiness.
TipDo Not Add More Than
Do not add more than 1/4 teaspoon of salt initially, as too much salt will draw out more moisture from the vegetables.

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Golden Hash Browns – Crispy & Fluffy

30 mins

European · British

15 min

15 min

4 People

Easy

~250 kcal

Main Ingredients

Prepare Potatoes and Onion

Grate Vegetables

Remove Excess Water

Prepare Egg and Season

Heat Pan and Add Fats

Form and Fry Hash Browns (First Side)

Flip and Fry (Second Side)

Drain and Serve

Comments (0)

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