Hash Brown Recipe

"Who can resist the crisp golden edge that holds the soft light potato centre seasoned to perfection?"

Whenever I cook a full English breakfast I make fried/scrambled eggs, toast, fried mushrooms, beef sausages, pastrami, baked beans and hash browns. Not a breakfast we eat daily but it sure is enjoyable on the days that we do eat it.

To me a cooked English breakfast is not a cooked breakfast unless you eat it with hash brown.

When my husband was a young boy he used to visit his Nanna and she would cook him hash browns for breakfast or even for a snack. He loved them so much and said he could even remember the smell of them frying in the pan, it was such a comfort as his Nana was a very nice lady and very kind.

I wanted to cook my husband some hash browns for a surprise breakfast, so the day before I quizzed him about them. ''Were they really fancy with herbs or spices or were they quite plain tasting?'' I asked, my husband replied that he did not recall herb flavours in the hash browns but they were by no means plain!

I knew I could not cook just as his lovely Nana did but however I did know that I could make him some delicious hash browns all of my own.

When my husband tasted my hash brown recipe he shouted with amazement at how they tasted just like his Nannas, so much so that we both had a look through some old photos that same day, it was very reminiscent and we did have some great laughs.

I keep this hash brown recipe very simple yet the taste is completely out of this world.

They are so delicious and tasty that you must give them a try for yourself.

This is my entry to JeenasKitchen Foodie Event Its all about memories

Ingredients for Potato Hash Brown Recipe
Approximately 7 Small/Medium Potatoes
1 Medium Egg
Salt and Pepper

note.... 'Potatoes vary in size so the key to getting perfect hash browns is to only add enough egg to the grated potato to give the potato a sticky texture, you do not want the hash browns overly eggy.'


How to make a traditional English Hash Brown Recipe

Place a clean tea towel over a mixing bowl.

Peel the potatoes and grate into the bowl.

Take the tea towel and twist the cloth around the grated potatoes.

Keep squeezing until all of the water has dripped out through the towel.

You should be left with grated potatoes with no moisture.

Add an egg and enough salt and black pepper to season well.

Mix thoroughly to ensure the egg and seasoning is evenly distributed.

You do not want the grated potatoes to be soaked or covered in eggs, you want just a slightly sticky consistency.

It is a good idea to whisk the egg first in a separate bowl and add the egg gradually stirring thoroughly to make sure too much egg is not added.

Take some of the hash brown mixture and shape into a round thin patty.

If you shape the hash browns too thick they will not cook correctly.

Heat some oil to medium/high heat and carefully place the hash browns in the frying pan.

Do not try to move the hash browns or turn them over for at least 4-5 minutes.

Once the hash browns have gone slightly golden on one side turn the hash browns over.

Cook for another 5 minutes then keep turning the hash browns over and cooking until they turn crispy and golden brown.

They will take approximately 15 minutes to cook.

Once the hash browns are cooked serve with a full English breakfast or with another accompaniment.

Hash browns are delicious with baked beans and eggs or even eaten on their own.