Hash brown recipe4/5/2023 ![]() If using raw potatoes, set the mixture aside for 10 minutes. Place grated potatoes and remaining ingredients in a bowl.Get a non-stick baking sheet and a round cookie cutter or an egg ring (mine was 8 cm / 3″ diameter) ready. Preheat the oven to 180° C / 355° F (no fan) for raw potato hash browns and 200° C / 390° F for par-boiled potato ones.Grate raw or cooled parboiled potatoes coarsely in a food processor or using a manual grater.It’s not necessary though, you can also just use raw potatoes but they produce crispier hash browns with less softness inside. If you want crispy hash browns with a softer interior, parboil medium* potatoes for 5 minutes, drain and allow them to cool completely.They will also make a fine vegan breakfast, served alongside some garlicky spinach and jammy, oven-roasted tomatoes, for example. They go well with vegan sour cream, ketchup or guacamole. They are both very crispy – surprisingly so given how little oil I’ve used and my preferred version is a touch softer / mashier inside. I roped Duncan into the final stages of taste testing and while he thinks (he hoovered them up too quickly to be sure □ ) he prefers the version with the raw potato mixture, I prefer the one with the parboiled potatoes, so I’ve decided to include both. While the ingredients could not be simpler, it took me many many attempts to arrive at the optimal oven temperature, decide if the mixture benefits from the addition of flour, aquafaba, ground flax or parboiling potatoes! Finally, I’ve settled on two versions below. Over the past 2 days, I have made a ridiculous number of these potato cakes, two or three at a time, and consumed them for pretty much all of my meals – such is the joy of food blogging. While fried latkes are definitely to die for, frying things is a bit of a faff, plus as they are mightily addictive, they are certainly prone to wreck all your attempts at healthy January eating. I decided to come up with a fool proof way to make crispy hash browns stroke latkes (latkesh if you like □ ) in the oven, using only a small amount of oil. ![]() Call me a snob, but I would only consider eating that kind of thing in near apocalyptic circumstances…īefore I tuck myself in with a book and some paracetamol, I have a simple recipe for you that I’ve been working on before the symptoms got the better of me. Today I feel as though my head is full of spaghetti hoops (for the uninitiated, it’s tinned pasta and tomato sauce), which I have never actually eaten. I’ve been trying to resist getting a cold all through Xmas and I really thought I got away with it until now. Serve each with bacon, avocado, coriander, salad leaves and a squeeze of lemon juice, with mayo on the side.I’ll be brief today as I am really not feeling my best and all I want to do is curl up in bed and sleep, if I am honest. Turn out the hash brown and cut into 4 wedges.Meanwhile heat the rest of the oil in a large frying pan over a medium high heat, cook the eggs to your liking and grill/fry the bacon for around 2 minutes each side until crisp.Press again with the potato masher to compress slightly and cook for 10 minutes. Heat another tablespoon of oil and the rest of the butter in the pan then gently slide the hash brown back into the pan (don’t worry if it breaks), browned-side up. ![]() Cook for 15 minutes until browned, golden and crisp then carefully turn out onto a board. Heat 1 tablespoon oil and half the butter in a 20cm frying pan over a medium heat, add the potato mixture and press down firmly with a potato masher to flatten.
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