Do you prefer a sweet or savoury brunch? Personally, I prefer a savoury brunch but it’s such a toss-up! When I am out for brunch, I sometimes even end up getting both a sweet and savoury dish because I can’t decide. One of my favourite savoury brunch dishes are fritters! I have previously made other recipes of this sort on here before – see beetroot rosti, courgette fritters, and sweet potato fritters
I woke up on Saturday morning and had an intense craving for hash browns. I miss the hash browns from Tim Horton’s! So here I am, cooking hash browns! I topped mine with a poached egg and some wilted spinach!
Hash Browns
Yield: 4 people
Instructions
- Grate your potatoes into a large bowl with the large side of a grater.
- Rinse the starch out of the grated potatoes and drain the potatoes.
- The potatoes should be as dry as possible. You could also ring the liquid of the potatoes out with a dishcloth or cheesecloth. I also like to season the potatoes with some salt and let them sit on the counter for ~30 minutes.
- Season the potatoes with onion and garlic granules. You can also add another additional seasoning you like here as well.
- Toss the potatoes into a medium-high heat pan for approximately 10 minutes. You want to lightly cook them before preparing the hash browns and cooking them.
- Once the potatoes are cooked a bit, let them cool.
- When the potatoes are cooled, mix 1/4 cup flour into the potato to form a mixture. Start preparing your hash browns for frying by forming them into patties that should not be thicker than the diameter of a small coin.
- To prepare for frying, heat the vegetable oil on medium-high heat. Place your hash browns into the oil to cook for about 3 minutes on each side or until golden brown. Be careful with frying! Let them rest and cool before taking a bite into them.
