Homemade Hash Browns

Posted on: 26th March 2013

Posted in: Breakfasts, Recipes

On my Twitter Live Chat earlier this evening (@expertdietitian), I was asked about the healthiness of hash browns. Cafe-style or shop-bought hash browns tend to be high in fat (often deep fried) and high in salt. This is my homemade hash brown recipe – it works well using a griddle-style pan or a non-stick frying pan. I have also added information on altering your type of flour to make it gluten free for anyone with coeliac disease. Try it this weekend and serve with poached egg, grilled bacon and grilled tomatoes. Enjoy!

Ingredients

• 1/2 medium onion

• 2 medium potatoes, unpeeled (275g) – I used basic white potatoes

• 25g (1oz) of plain flour (or gluten free flour if you are coeliac)

• 1 egg, beaten

• Salt and black pepper, to taste (omit salt if you want to be healthier or if you are planning to serve these to children)

• 1 teaspoon of olive oil

Method

• Scrub and grate the potatoes, leaving the skins on to increase the fibre content

• Grate the onion and mix with the grated potatoes

• Using a clean tea towel, place the potato and onion mix inside and squeeze out as much of the moisture as possible. The drier the grated mix, the crispier your hash browns will be

• Mix the beaten egg, flour and potato/onion together and mix well

• Put the oil in a non-stick griddle-style pan or non-stick frying pan

• Add the hash brown mix to the pan once the oil is sizzling

• Cook for 5 minutes on each side, or until each side is golden brown and the hash brown is firm and crispy

• Cut into 4 quarters and enjoy!

Servings

Makes 4 servings

Cost per serving

No more than 15p per serving

Nutritional information

105 kcal and only 2.5g fat per serving (beats the 400kcal you’ll find in a round of BK hash browns!)

Nutritional information

Cut into finger sized pieces to make a great baby led weaning breakfast food