Savoury Hash Browns
Hash browns are pan fried shredded potatoes. It is a simple preparation made of grated potatoes, crisped up in a little oil with some additional ingredients. It has variation in different countries and sometimes made into pancakes like the Swiss Rösti or Jewish Potato pancakes (Latke).
The smell of fried potatoes is irresistible as it has a very inviting nutty, earthy aroma. I am a potato lover and like to order Home fries/cottage fries for breakfast when eating out. Home fries are cubed or diced potatoes simply pan fried with or without the skin. When rightly cooked, they are starchy soft inside with a crunchy exterior. Hash browns are the cousins of home fries
Being a vegetarian, I have devoured quite a lot Hash browns. Hashed browns that are fried in a shallow pan to a crispy golden brown is the best breakfast item. Hot, aromatic hash brown potatoes are a delight when eaten with a side of eggs.
This is my take on my favourite fast food. I have made it spicy and avoided eggs.
- 3 Russet potatoes peeled and grated
- 1 medium onion
- 2 tbsp oat flour
- 1/2 tsp salt
- 1 tsp red chilli flakes
- 1 tsp garlic powder
- 1 tsp dried basil or any herb
- Olive oil to pan fry
- Grate potatoes and sprinkle some salt and set it aside for 10 minutes.
- Slice onion very thinly or grate it.
- Squeeze out the water from grated potato. (Salt helps to release water and some starch from grated potatoes.)
- Take potato in a bowl and add onion, oats flour, red chilli flakes, garlic powder and herb.
- Mix everything well with a spoon.
- Heat a pan or a griddle and sprinkle some olive oil.
- On a plate, place a cookie cutter of any shape and stuff it with the potato mixture.
- Remove cookie cutter and gently push shaped potato mixture on to the hot skillet.
- Fry adding few drops of oil on a low heat for the shredded potatoes to cook well.
- Cook until it turns golden brown on both sides.
- Serve it with Ketchup or tomato chutney.
Golden brown is what makes these patties stand out. I made 8 hash browns out of my ingredients. Thick hash browns take more time to cook inside…so low heat is key. If theses are made into thinner hash browns they become extra crispy. Enjoy coffee or tea time with hash browns!