At hotel buffets they have hashbrowns. I love hash browns. Did I say LOVE? I seriously love, love, love them. They are soooooo yummy. And so unhealthy and so over processed and so yummy. Yummy. They can be so much better for you though (exclude the frying) if you make them yourself. And surprisingly they are extra easy to make. And surprisingly they are incredibly edible according to the mini Kidgredients (and I may have consumed a few whilst cooking them…).
I’m not claiming these are healthy. But they are only made with ingredients, not numbers and they taste delicious. They also freeze well and are good for basically any meal. Breakfast with bacon and eggs or spread with avocado and roasted tomatoes, lunch as a side instead of chips or potatoes, dinner as a side or as a base for any number of yummy toppings as an appetiser.
These are definitely going to to be a staple way of spudding at Kidgredients, because they were seriously yummy. So much so that I had planned to get some out the next day for lunch as well and the mini Kidgredients had consumed most of them at dinner…a nice change from our usual spudding where Master 3 refuses and Miss 5 wants them “crunchier”.
Unless you are being a martyr, get out a food processor for the potato grating. I nearly lost a few knuckles as I didn’t think of using the food processor which was conveniently located on the bench at the time. Oops.
- 1 kg potatoes, peeled and grated
- 1 egg, lightly whisked
- 1 tsp fresh thyme (or dried)
- 1/2 tsp salt flakes
- olive oil for frying
- Mix the potatoes, egg, thyme and salt flakes in a bowl.
- Heat olive oil in a frypan over medium heat.
- Cook tablsepoonfuls of the mixture in the oil, flattening them as you put them in.
- Turn when golden and cook until golden on the second side (takes 4-5 minutes per side)>