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Homemade Hash Browns

Prep Time 20 mins
Cook Time 10 mins
Total Time 30 mins
Course Breakfast
Cuisine American, British
Servings 6
Calories 96 kcal


  • 2 large White Potatoes (Maris Pipers, King Edward & Russets are good choices)
  • 2 tbsp Plain Flour, or as needed
  • 1 Shallot, peeled
  • 2 tbsp Vegetable/Sunflower Oil
  • 1 tbsp Unsalted Butter
  • Salt & Black Pepper, to taste


  • Shred your potatoes with a box grater and soak in a bowl of cold water. Swish around with your hand to get out as much starch as possible, then drain.
  • Place a cloth over your bowl and place your potato on top. Grate over a shallot, then twist into a ball and squeeze out as much moisture as possible.
  • Place into a bowl and combine with your flour and a good pinch of salt and pepper. Mould into 6 equal oval shapes.
  • Melt your butter over medium heat with your oil then add your hash browns. Fry for 4-5mins each side OR until golden brown and crispy.


a) Salting the potatoes - You notice that when you first add the flour it almost becomes too dry to form the patties. However the potato will start releasing a small amount of moisture due to the salt, which in turn helps in forming the patties. Use your flour accordingly to adjust when this happens.
b) Freezing before frying - If your patties are struggling to hold together consider popping them in the freezer for 10 mins to help keep shape before they hit the pan.
c) Forming the patties - Try and mould them on the thinner side, of course the thinner they are the more crispy they will be.
Keyword Breakfast Recipes, Hash Browns, Homemade Recipes