How to Make Hash Browns – Chilli Hash Browns Recipe

How to Make Hash Browns – Chilli Hash Browns Recipe

How to make hash browns couldn’t be easier – just follow my hash browns recipe for instant gastronomic satisfaction.

My hash browns recipe is an ideal breakfast partner, although I must confess that once you see how to make hash browns you’ll be having these critters for morning lunch and dinner!

Think of hash browns like this – the uglier they are the better they taste!

My hash brown recipe will show you exactly how to make little golden crispy discs. Hash browns are the perfect to start to your day (read: hangover cure). What could be better than fried potato, onion and chilli all mixed up together? Nothing! That’s what!

Want more breakfast recipes?

You’ll notice that my hash browns recipe doesn’t contain an egg – the mix will seem a bit dry. Don’t be tempted to add an egg or anything else. Trust me, just follow the recipe and you’ll be delighted!

How to make hash browns:

Hash browns recipe – Ingredients:

(serves 4)

Couple glugs olive oil

Pinch of salt

1/2 tsp dried chilli flakes

2 white potatoes grated

1 medium onion grated

Plenty of seasoning

Hash Browns Recipe – Method:

  1. Grate the potatoes (unpeeled) and onions; put in a bowl and squeeze as much liquid from them as possible.
  2. Season heavily, add the chilli flakes (you can add some chopped herbs at this stage; rosemary, thyme, sage all work well).
  3. Mix together and then form patties with your hands about 1/2 inch thick. Now don’t worry; these things are not pretty, they will have bits sticking out everywhere (which go incredibly crispy and make them taste even better).
  4. It will feel like a very dry mix; don’t be tempted to add an egg or other binding agent…. trust me!
  5. Heat your oil to medium (test by dropping in a piece of potato – needs to fry but not burn). Put your patties in the pan (dropping them away from you to avoid various profanities that are instinctively vocalised when burning one’s self).
  6. Fry for 4-5 minutes on the first side before flipping over – it needs to crisp to hold the hash brown together. Turn and cook for another 4 minutes or until each side is golden and crispy; drain on paper towel.

Goes well with grilled chorizo, poached egg and a Bloody Mary on the side…

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