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- Dish type
- Side dish
- Vegetable side dishes
Crispy outside and tender inside, these golden bites are irresistible. Adding bacon, onion and green pepper adds a twist to the classic recipe.
26 people made this
- 750g waxy potatoes, such as Estima, peeled
- 3 tbsp vegetable oil
- 3 rindless, smoked bacon rashers, chopped
- 1 onion, chopped
- 1 green pepper, seeded and chopped
- 1/4 tsp paprika
- salt and freshly ground black pepper
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Coarsely grate the potatoes into a large bowl of iced water. Leave to stand for 10 minutes.
- Meanwhile, heat 1 tbsp of the oil in a large frying pan and fry the bacon over a medium heat for 5 minutes or until crisp. Remove with a draining spoon and set aside.
- Add the onion and green pepper to the pan and cook for 5 minutes or until soft. Remove from the pan and set aside with the bacon.
- Drain the potatoes, squeezing out as much water as possible, using your hands. Transfer to a clean tea towel and pat dry. Combine the potatoes, bacon, onion, green pepper and paprika in a large bowl and season with salt and pepper.
- Add half the remaining oil to the pan and heat. Spread the potato mixture evenly in the frying pan and cook, without stirring, for 15 minutes or until golden brown and crispy on the bottom.
- Place a large plate over the pan and invert. Heat the remaining oil in the pan, slide the potatoes back into the pan and cook for a further 10 minutes until golden brown and crispy on the other side. Serve hot, cut into wedges.
Soaking the potatoes in iced water converts some of the starch to sugar, which helps the spuds to brown faster and absorb less fat. Squeezing them dry ensures that they fry properly and that you achieve a crispy texture.
Reviews & ratingsAverage global rating:(1)
Reviews in English (1)
Good recipe, came put really nice, only i slid the potatoes back and cooked for another 5 minutes, not 10.-14 Apr 2013
Aldi Champion Frozen Hash Browns
I’ve had to buy a bag of the Aldi Champion Frozen Hash Browns because I really want hash browns for breakfast and it’s been nearly a month since I’ve managed to find Lidl Hash Browns for sale, so it was a case of buying a different brand or going without! I could no longer live without hash browns in the freezer, which I love as part of a cooked breakfast. Costing 72p for a 750 gram bag, the Aldi and Lidl hash browns are the same price and weight…. but are they different?
Jules Sebastian shares her delicious recipe for loaded hash brown pizzas
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- Grate the potatoes, place in the middle of a tea towel and squeeze out the moisture over the sink
- Peel and chop the onion
- Crack the egg into a bowl and beat it, then add the grated potato, chopped onion and a big pinch of salt and pepper
- Add a big dash of vegetable oil to a frying pan. Once hot, add spoonfuls of the mixture into the pan and flatten into small patties (about 1cm thick)
- Cook for 2 – 3 minutes on each side, or until crispy
Tip: If you fancy a change from the usual cooked breakfast, try serving your crispy hash browns with avocado and poached eggs
Are you already an old hand with homemade hash browns? Or perhaps this recipe has made you want to have a go at making them at home for the first time? Let us know in the comments!
Why not take a look at some of our other hassle-free breakfast recipes, like our Healthy Breakfast Muffins or our Super Easy Banana Bread recipe?
- 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)
- 1 medium onion
- 1 egg, beaten
- salt and pepper , for frying
Coarsely grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well.
Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.
Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs.
Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper.
Kitchen Items used for these Crispy Golden Hash Browns:
- Kitchen Scales
- egg rings
- Measuring Spoons
- Chopping Board
- Large Saucepan
- Parchment Paper
How to Make Crispy Hash Browns
My other trick to making these hash browns remarkably delicious is to cook them in extra-virgin olive oil. Yep! Extra-virgin olive oil actually has a pretty high smoke point (around 400 to 425 degrees Fahrenheit, contrary to what you might have heard over the years).
I cook these hash browns over medium heat just to be safe. Cooking over high heat is tricky no matter what kind of oil you’re using. Depending on your pan and your stove, it’s just too easy to burn your food over medium-high or high heat.
If you follow my recipe, you’ll stir the potatoes and press them back down against the skillet every two minutes. That’s just long enough for the potatoes to get crispy stirring ensures that some of the potatoes don’t burn while the rest are left uncooked.
Lastly, you’ll transfer the hash browns to a plate lined with a paper towel to absorb some of the excess oil. I assume the nutrition facts offered under the recipe are a little inflated in fat content, but I can’t account for how much oil is left in the pan and on the paper towel.
Regardless, these hash browns are a more nutritious option than diner hash browns cooked in highly refined vegetable oil. They offer more complex flavor than standard hash browns, too, since they’re cooked in olive oil with garlic and onion powder until golden and crispy.
Champion hash browns recipe - Recipes
Delicious hash brown recipes from TikTok
Hash browns are an egg’s best friend. And with the right recipe, they can be your best friend too! Hash browns come in all shapes and sizes, but there’s one common denominator: crispy deliciousness! If you’re looking to “hash in” on what this classic dish has to offer, here are 5 TikTok recipes that’ll have you sprinting to the store for some taters.
Hash brown breakfast sandwich
Bread is swapped for crispy hash browns in this epic breakfast sandwich recipe. The thin, crunchy hash brown is loaded with eggs and meat before it’s folded over and topped with avocado. Feel free to use whatever sandwich fillings you want. As long as there’s a giant hash brown involved, you’ll be doing this recipe justice.
Cheesy bacon hash browns
This recipe uses a waffle iron to create the ultimate cheesy, meaty, potato-y breakfast side dish. Cook your hash brown in the iron, and add shredded cheddar and crispy bacon. Your old favorite breakfast probably included these three ingredients separately, but your new favorite breakfast combines them into one thing. Don’t overthink this.
Keto-friendly hash browns
These low-carb hash browns use cauliflower instead of potatoes, and feature other keto-friendly staples like almond flour and shredded cheese. Then, it’s off to the waffle iron for a quick crisp. The filmer suggests dipping them in low-sugar ketchup to round out this delicious keto breakfast dish.
Classic, crispy, cheesy hash browns
These classic, homemade hash browns give off some serious diner vibes. Once you hear that signature hash brown crunch, you won’t be able to take your mind off these bad boys until you make them yourself.
Vegan, healthy hash browns
These guilt-free hash browns supplement shredded potato with mashed chickpeas and zucchini. This hearty, vegan dish works well as a side dish for your next brunch, but it can also work as the star of the show thanks to the protein-packed chickpeas.
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Perfect hash browns
Felicity's perfect hash brown. Photograph: Felicity Cloake
Unless you're a cattle rancher they may not fit the bill on a Thursday morning before work, but crisp, buttery hash browns are well worth the effort on a lazy Saturday morning. Serve with a poached egg, and then go out for a long walk before lunch.
500g floury potatoes, scrubbed and cut into large chunks
35g butter or 25g bacon drippings
½ onion, thinly sliced
1. Put the potatoes in a large pan of cold, salted water and bring to the boil. Simmer until tender, then drain well and set aside to cool and dry out completely.
2. If using butter, clarify it by putting it in a small pan over a medium heat and skimming off the foam that rises to the top. When it stops bubbling, pour it through a fine sieve or cheesecloth to strain off any solids, then set aside until ready to use.
3. Heat a small heavy-based frying pan on a medium heat, and add half the butter or dripping. Cook the onion until soft and golden. Meanwhile, finely chop the cooked and cooled potatoes and season well.
4. Turn up the heat to medium-high and add the potatoes to the pan in one layer, stirring to incorporate the onions. Push down to make a cake, then cook for about 15 minutes until crisp and well browned on the bottom, then tip on to a plate and add the rest of the butter or dripping to the pan. Slide the hash brown back into the pan, browned side up, and cook for about another 10 minutes, then cut in half and serve.
Are hash browns the best kind of breakfast potato, or do you prefer tattie scones or country fries – indeed, does a potato have any place on the breakfast table at all? Do you yearn for the crunchy, orange cafeteria variety, and if so, does anyone have any suggestions about how to recreate those guilty pleasures from scratch?