Baked Hash Browns

Filed in archive Recipes , Tricks & Techniques on May 8, 2006

Carbo-loading is a habit I've never shaken off years after I need it i.e. the college judo varsity. The mere thought of pasta, bread, and rice makes me hungry. Potatoes are known to call me with their siren song too.

Hash browns are a particular favourite. I eat them for breakfast with almost anything or if I feel like eating light, by themselves with some Dijon mustard and catsup.

I never grew up with anyone making hash browns in my family and so when I wanted to make my own instead of buying the frozen packages laden with synthetic chemicals, I realised I had to make them on a trial and error basis. This was long before the age of food blogs. :)

My personal preference for hash browns is to have them formed into patties 1/2 inch thick, a bit crisp outside but still moist and soft inside. The crucial technique in achieving crispness is to eliminate as much liquid from the potatoes as possible. I've also found freezing the mixture and baking it directly from the freezer also helps with the crispness. To lessen the fat content, I bake the hash browns instead of frying. A grill will also be fine.

Baked Hash Browns
2 large potatoes (any cultivar works fine), approx. 1/2 kg.
1 small onion, finely chopped
1 tbsp. olive oil, butter or margarine
1/4 tsp. salt
ground black pepper

Peel potatoes and grate coarsely. Gently rinse the grated potatoes then place in a cheese cloth and squeeze out as much liquid as possible.

In a mixing bowl, combine all ingredients and mix well. Form into patties. You can freeze some for later use.

In a non-stick pan, bake in medium heat or fry till golden brown.

[If frying, let each side cook between 3-5 minutes before turning. Check every now and then to make sure the hash browns don't burn - remember starch burns easily.]

Makes around 4 small patties

Here's an archived article on two methods of cooking hash browns from Better Homes and Gardens.