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+ servings

American Hashbrowns Recipe

Prep the hashbrowns in bulk and freeze them. Just remove from the freezer and pop in the pan for a hearty breakfast.
Course: Breakfast & Brunch
Cuisine: American
Servings: 2 people

Ingredients

  • 1 medium white onion , small dice
  • 4 tablespoons olive oil
  • 20 grams butter , Lurpak, salted
  • 1/8 teaspoon garlic salt
  • 1/8 teaspoons dried parsley
  • 2 medium potatoes , grated, Desiree preferred

Equipment

  • kitchen roll
  • box grater
  • 1 litre pyrex bowl

Instructions

Caramel Onions

  • In a medium, non stick fry pan, add the butter and olive oil and heat to medium (butter has melted).
  • Add onions and sprinkle with garlic salt. Stir thoroughly through the butter and oil.
  • Cook onions on low for 20 - 30 minutes to cook through and caramelise them. Stir often and don't let them burn. Get them soft and sweet.
  • Stir in the dried parsley and set aside.

Prep Potatoes

  • In the meantime, using a box grater, grate two potatoes.
  • Fill the Pyrex bowl with cold water.
  • Add the grated potato to the water and stir around. This will remove the starch from the potatoes.
  • Drain and rinse thoroughly and then layout the grated potato on kitchen roll to dry.
  • Wipe out the pyrex bowl to try it.
  • Pat the grated potato until dry, put back in the Pyrex bowl and drizzle over about 1 tablespoon of olive oil. Season with Maldon Sea Salt and fresh cracked pepper.
  • Using your hands, rub the oil into the grated potato separating the potato as much as possible.
  • If making in batch, put individual portion sizes (about a handful per person) into freezer bags and freeze.

Make Hashbrowns

  • In a non-stick fry pan, add 5g butter and 1/2 tablespoon olive oil and heat to medium.
  • Scatter the hashbrown mixture to the pan. Cover with caramel onions and let them fry without stirring.
  • Peek under the potatoes to see if they are crispy and if so, carefully flip the potato and fry on the second side. (The second side will take half as long as the first side.)
  • Serve with accompaniments as you wish. Eggs and bacon for breakfast. Poached eggs and asparagus for a quick lunch, etc.