homemade hash browns.


I know, they don’t look hugely appetising like this, but just wait until I fry them and get them all browned up. They will look spectacular, I promise!

Anyway, the other day, while eating a substandard storebought hash brown, I decided I’d try making some of these guys. Beware, almost entirely improvised recipe ahead.


Take 750g of floury potatoes (in New Zealand these are called Agria and are used for roasting) and boil them, in their skins, until you can poke a skewer through the biggest but they’re still nice and firm. If you recognise this method, it’s because it’s the same one I use for gnocchi potatoes.

Peel them and chop them in a food processor with one small onion (peeled) until you get something looking a bit like the right photograph, except obviously minus the herbs.

In a bowl, mash in a good heaped teaspoonful of minced garlic, and about a teaspoon each of dried basil and oregano. This mixture will be super sticky. If it’s not, you probably boiled your potatoes too long.

Oil your hands, take a large teaspoonful of the mixture and roll into a ball, before flattening into a patty and coating in breadcrumbs (homemade, if possible!).

Freeze between layers of parchment paper, or if using immediately, toss in a pan with a little hot oil and sizzle until browned and hot through.


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