The quantities given below are enough for about 16 good-size hash
browns.
2 lb (1 kg) potatoes
1 onion
3 tbsp butter, melted
3 tbsp flour (plain or wholemeal, or a mixture of each)
Method
1. Peel and grate the potatoes, wash them well in a colander to
rinse away the starch, then squeeze dry in an old, clean tea
towel.
2. Grate the onion and mix with the grated potatoes in a large
bowl.
3. Sift the flour into the bowl, add the melted butter and mix the
whole lot together.
4. Make the mixture into cakes with your hands and shallow fry
in very hot oil for a few minutes on each side, flattening them
out a bit with the vegetable slice.
To freeze the hash browns
1. If you want to freeze the hash browns, cook them first, drain on
kitchen roll, layer them with greaseproof paper then place in a
large food bag and freeze.
2. Reheat straight from the freezer by placing on an ovenproof
tray and cooking in a hot oven, Gas Mark 7 (220ºC) for 15–20
minutes.
Tip
If you buy potatoes in bulk, putting an apple in the bag
with them – or two for a really big sack – can keep
potatoes fresh for longer.
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