Hash Browns
Potato Cakes or Hash Browns? Whatever you want to call them, they make a wonderful savoury breakfast. Add them to your cook up or enjoy them on their own.
Actually growing up these were our favourite Sunday lunch, it was always such a treat when Mum would make these for us.
Gluten Free · Dairy Free
Makes 8 (using 9cm crumpet rings)
Ingredients
500g grated potato
2 tablespoons Anything But Ordinary Plain Flour
½ teaspoon cream of tartar
¼ teaspoon bicarb soda (sieve if lumpy)
¼ teaspoon salt
2 eggs
Oil for frying
Method
Whisk together in a small bowl the Anything But Ordinary Plain Flour, cream of tartar, bicarb soda, and salt. Put the grated potato (don’t rinse or squeeze liquid out) in a bowl and break the eggs on top. Using a fork, whisk the eggs and potato together then stir in the flour mix.
Heat a large fry pan or cast iron skillet and pour in 2 tablespoons oil. Oil four crumpet rings and place in the pan. When the oil is hot drop in enough mix to fill the rings about two thirds up the sides. Stir the mix well as you scoop it out so that the liquid is evenly distributed in each hash brown and use the back of a spoon to flatten the mix evenly in the rings. Cook over medium heat for 8 minutes, then remove the rings and flip each one and cook another 8 minutes until golden and crisp. Remove cooked hash browns to a paper towel lined plate or tray. They can be kept warm in a low oven while making the rest. Replenish the oil and cook another batch until all the mix has been used.
Eat straight away, while crunchy and hot, with sauce of choice for dipping, or have as an accompaniment to your cooked brekky.
Notes
Smaller egg rings can be used with less mix in each and cooked for 6-7 minutes each side. If no rings available use a quarter cup measure to scoop out mix and tip into pan close to the oil and quickly press down to form a roughly circular shape. The advantage of using rings is to contain the individual shreds of potato that can easily burn before the hash brown is fully cooked.