Hash Browns are a classic and you'd be hard pushed to find someone who doesn't love them. They are a great accompaniment to a slimming world fry up. They take a bit of TLC when it comes to the preparation, and it all pays off. So what is the trick to a lovely hash brown? The right type of potato. Waxy potatoes will stick to your hands as you make these, and are quite dry. Starchy potatoes are the key to the perfect hash brown, for that delicious crispy on the outside, soft and fluffy on the inside texture.
- 2 large starchy potatoes (Rooster / Maris Piper / Golden Wonder or any of these varieties)
- 1 egg, lightly whisked
- 1/2 onion, diced very finely
- 1 tsp garlic powder
- Salt and Pepper
- Use a grater to finely shred the potatoes into a bowl of water.
- Drain the potatoes and pat dry
- Add the onion, egg, garlic powder, salt and pepper and gently mix ingredients together
- Spray a frying pan with frylight and put on a medium heat
- When the pan is hot, spoon a dollop of the mixture onto the pan.
- Cook for 3 minutes each side or until golden brown and cooked through.
When frying the hash browns on the pan, allow at least 1 inch of space between each. This ensures that steam can escape, so that they become crisp.
These can also be oven baked. Spray all over with Frylight, and scoop onto parchment paper. Bake for 25 minutes on 200 degrees C.