Hash Browns
I always think that whilst not essential to a good fry up, the hash brown is always a very welcomed Brucie bonus.
Not something I have at home that often and generally associate with hangovers or with staying in hotels from the help-yourself buffet, whilst helping mitigate a hangover!
The trick to a good hash brown is to put some love into your onions and to roughly squish the potatoes. You want some texture, not mashed potato.
For this recipe, I used the scooped out potato from my potato skins.
One final thing, to make sure that they were as good as they could be, I obviously deep-fried them.
Step 1 - Onions
Dice up your onion, not too fine
Sweat off in a pan with a little butter and salt over low heat
Make sure they don’t burnWhen they are just soft, set aside
Step 2 - Make your browns
Heat some oil to 180C ready for some deep frying, though these can be pan-fried as well
In a bowl, loosely squash cooked potato but make sure it’s not mash
Add in the cooked onions, a spoonful of flour, an egg yolk and a decent pinch of salt and pepper
Mix it all together with a fork, again being careful to make sure to keep the texture
Oil a plate so that the browns won’t stick when being made
When combined, using a chefs ring on a plate, add some of the mixture and press down
Remove the ring and flatten to about 2cm thick
When ready, cook these until golden brown
Hash Browns
Cooked potato
Red onion
Butter
1 egg
1 tbsp plain flour