A hash brown with breakfast equates as an epic win in my books. Crispy on the outside, golden on the inside mmmm..
– 1 cup of sunflower oil – really nice neutral oil to use – good for you – and it’s not over powering like olive oil 😉
– 250g of potato, skin on (adds texture :D), grated
– 1/2 teaspoon of fresh thyme
– salt and pepper
– 1 egg
– 1 (generously heaped) teaspoon of plain flour
1. Place your oil in a pan, on a medium to high heat.
2. Using an old tea-towel ring out all the excess moisture in the grated potato. Make sure that you get the majority of the liquidy startchy-ness out as that will result it mushy, soggy and oil logged hash browns (epic.fail)
3. In a bowl whisk the egg and flour until combined, add potato, thyme and heaps of salt and pepper. Stir until combined.
4. By this time your oil should be hot enough, to test I stick a string of potato in and listen for a good consistent sizzling sound. Divide the mixture into two parts, using the palm of your hand make a disk like shape about one inch thick. Carefully transfer this to the hot oil.
5. Turn the hash brown over when you can see the edges turning a crisp golden brown colour, at the same time press it flat to spread it out. When its golden brown all over, remove from the oil, and transfer to a plate with paper towel. Repeat the process with the other hash brown.