CRISPY CHEESY HASH BROWNS
These crispy cheesy hash browns are the direct result of a couple of factors:
1. I couldn’t be bothered going grocery shopping.
2. My mum has been feeling unwell so I wanted to make her something small for lunch.
3. I found 3 potatoes hiding in our pantry.
Now, I’ve never made hash browns before, and I didn’t follow a recipe. I knew roughly how to make them, just from being a huge McDonalds hash brown fanatic since my teen years, but most of this was just guess work. Sounds like a recipe for disaster, right? Right. But surprisingly, though the odds were not in my favour, they turned out better than I even hoped for.
These hashbrowns only take about 15 minutes, and this recipe is enough to make approximately 5-6 depending on size.
- 3 small potatoes
- 1/3 cup plain flour
- 1 egg
- 2 tbsp butter, softened
- 1/2 cup shredded cheddar cheese
- pinch of sea salt
- pinch of pepper
- vegetable oil, for frying
Boil a pot of water over a high heat. Peel and wash your potatoes, then add them to the water and boil until they are parboiled (about 6-7 minutes, they should be hard to touch but easy to grate). Drain them in a colander, and run them under cold water until cool enough to hold. Grate the potatoes.
Beat your egg in a bowl. Add the grated potatoes, flour, softened butter, cheddar cheese, salt, pepper and then combine. Using your hands, form the mixture into patties.
Place a splash or two of vegetable oil in a frypan and heat on medium-high. Add the patties and cook for about 3 minutes on each side, or until golden brown and crispy. Once cooked, let cool on a paper towel for a few minutes and then serve.
There you have it – 3 incredibly simple steps to make these delicious crispy cheesy hash browns. I already can’t wait to make these again… it’s a shame we only had three potatoes! As always, let me know what you thought of this recipe – I love hearing your feedback!