• Bianca Maree

Breakfast Hash Browns

Updated: Aug 4, 2019

Ingredients 4 medium russet potatoes 2 tsp salt (adjust to taste) 2 tbp olive oil 2 tsp any of your favourite herbs or spices - e.g. rosemary or thyme (optional)

Method 1. Place the potatoes into a large pot with water and boil until just tender (20- 25 mins). You want to be able to grate them on a cheese grater. 2. Pre-heat oven to 210 degrees celsius. 3. Drain the potatoes and let cool until you are able to hold without burning yourself. Peel the potatoes and then grate using the large side of the cheese grater. 4. Place grated potatoes into a large bowl adding salt, herbs and/or spices and toss the potatoes until it is evenly mixed in. 5. Line a large baking sheet with parchment paper. Use your hands to form the potatoes into patties of about 1/4 inch thickness. 6. Brush the top of each hash brown with a small amount of olive oil and sprinkle with salt. Bake hash browns until browned and crispy on each side, about 50 minutes, flipping once. 7. Enjoy with ketchup or avocado slices!

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