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.
Try these other potato recipes that will surely be a hit to your kid’s lunchbox:
- Sweet potato, broccoli and carrot tortilla quiches
- Sweet potato and sweet corn fritters
- Sweet potato and apple fritters
Potato hashbrowns
Yummy homemade potato hashbrowns recipe. Awesome at any time of day, these are kid friendly, freezer friendly and delicious!
Ingredients
- 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
Instructions
- 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)>
Nutrition Information:
Yield: 20 Serving Size: 1 pieceAmount Per Serving: Calories: 56 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 9mg Sodium: 67mg Carbohydrates: 11g Fiber: 1g Sugar: 1g Protein: 2g
Kim @ Land of Zonkt says
Oh yum!
Me too, I’m a bit of a hashbrown lover from way back.
There was a restaurant we’d go to sometimes and they’d make them from scratch with all kinds of bits in them and it would blow your mind.
We’d go just for the hashbowns! lol
I blame my irish heritage for my love of the humble spud. But love it is.
Thanks for linking up to Your Weekly Feed & with such a tasty recipe to, I might add. xx
The Purple Ladle says
these look amazing! my daughter is obsessed with chips so I think she would love these. do you think they would work with a bit of sweet potato?
kidgredients says
I’d say so! It would make them extra yummy.
Lisa @ Chocolate Meets Strawberry says
Such a fantastic idea, Kylie! I know what you mean about hashbrowns being incredibly yummy…but you can just taste how processed the store-bought ones are, can’t you? I bet these are even better (if that’s possible!), and the best part is that you know exactly what went into them!
Vicki @ Boiled Eggs & Soldiers says
Oh yum, my girls would love these (and so will I!). Thanks so much for linking up to YWF.
Claire @ Life on Wallace says
Delicious!
HandbagMafia says
these look tasty as (swear word!)
kidgredients says
Haha! I’ll make them for you next time you come over!
Haidee@Maybe Baby Brothers says
OMG, yum! I am so making these!
Life, kids and a glass of red says
Love hashbrowns! Nom nom nom 🙂
Kirsty @ My Home Truths says
Yum! And gluten free too – awesome!