John Myers
Potato: My Hash Brown
The perfect potato: my hash brown recipe with a picture and simple step-by-step instructions.
- 4 piece Peeled waxy potatoes
- 2 piece Mini spring onions
- 0,5 piece Diced vegetable onions
- 1 piece Carrot – small
- 1 pinch Salt and pepper
- 40 g Clarified butter
- 3 tablespoon Olive oil
- Peel the potatoes, wash them in cold water and drain them. Grate one potato, then slice the rest into small sticks in a large bowl. Add onions, season with salt and pepper and mix well with a fork without mashing the potatoes. Divide the mixture into three servings.
- Heat 1 tablespoons of butter and 1 tablespoon of olive oil in a pan 18-20 cm in diameter. Add a serving of potato mixture and press lightly into a cake tin, the mixture must not be too firm. Fry for 5-7 minutes over low heat until the underside is crispy and brown, shaking the pan occasionally to prevent the cake from baking.
- To turn the cake, lift it onto a large plate and slide the unroasted side back into the pan. Fry the underside for 5-7 minutes. Lift the cake onto kitchen paper and pat off any excess fat. Fry the second and third cakes in butter and oil as well. Just before serving, cut each cake in half and heat in a pan on high heat for 1-2 minutes
- Tip 4: These rösti are ideal as a base for a Strammen Max.
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