My Dad is Irish. Potato is in my blood. I like it many ways, except for boiled and I always had a bit of an aversion to mashed potato because #lumps.
But roast potato, jacket potato, scalloped potatoes, oven potato ‘chips’, potato salad – give me!
But here’s the thing, my son doesn’t like potato. I know, how could that possibly be the case!? Who doesn’t like potato AT ALL? Unless it’s in potato and leek soup – which he loves.
A question that has been on my mind for a while is – how can you prepare potato so that fussy kids eat it?
All my tricks were failing me. Until I created The Hash Brown.
This soft on the inside, crunchy on the outside hash brown is a WINNER for all members of the family – including my potato avoiding son. In fact – he gobbled these so quickly I thought I was going to need another batch!
Give them a try and let me know how you go.
- • 2 large potatoes peeled and grated
- • 1 egg
- • 1/4 onion thinly diced
- • 1 tbls flour
- • 1 pinch salt Generous
- • 1 cup olive oil for frying
- Mix all ingredients together in a large bowl.
- Add enough olive oil to a pan to completely cover the base.
- Warm the pan on the stovetop over medium-high heat.
- Once warm place spoonfuls of the potato mixture into the oil and spread them out thinly.
- Turn when browned on the underside.
- Continue flipping until a crispy outside layer is formed and the middle is cooked through.
- The secret is to not make them super thick!
- Once cooled remove from the pan and sprinkle with salt ready for serving.