Hash Browns are a simple but tasty breakfast dish, consisting of shredded potato and onion. You often pan fry hash browns but we have a great baked version. Not only are they cheap to make they will fill you up.
450 g of starchy potatoes, peeled and finely grated
½ tsp salt
½ tsp paprika
½ large onion, finely grated or chopped
Grind of black pepper, adjust to taste
Vegetable oil or oil spray
Preheat the oven to 180° C.
Grate raw potatoes coarsely using a manual grater.
Place grated potatoes, grated onion, salt, pepper and paprika in to a bowl.
Set the mixture aside for 10 minutes.
Place the raw potato mixture in a clean muslin cloth or towel and squeeze all the moisture out.
Drain the water and use the potato starch at the bottom of the bowl to add to the mixture - this makes them crispier.
Place non-stick baking paper on a tray and lightly oil.
Use an 8cm cutter on the baking paper and loosely pile in the mixture. (Don't push or flatten the mixture).
Remove the cutter to make a perfect round hash brown and repeat to total 6 hash browns.
Lightly oil the top of each hash brown.
Bake for 20 minutes, turn and bake for a further 15-20 minutes minutes.
Serve with your favourite condiments and enjoy.