The Ultimate New York Potato Hash Brown Recipe

Prep in:
10 mins
Cook in:
15 mins
Serves:
4
Per Serving %RI
Energy (Kcal) 165 8%
Energy (KJ) 690
Fat 7.2g 10%
Saturated Fat 1.2g 6%
Total Sugars 4.4g 6%
Salt <0.01g 1%

On the coarsest side of your grater, grate the potato, courgette and onion into a clean tea towel and squeeze all the excess water out of the vegetables.

Place the vegetables into a large mixing bowl and combine well with the egg, chili and thyme. Season with salt and milled pepper.

Place a large frying pan over a medium-low heat and add 1 tbsp of the olive oil. When hot, add the potato mixture, gently pressing to smooth over the top. Leave to cooking for about 7-8 minutes until golden and crisp. Now invert the potato onto a plate, so the crispy side is uppermost, return the pan to the heat. Add the last of the olive oil and when hot slide the potato back into the pan to crisp up the underside.

Whilst this is cooking grill some steak to your liking and steam some curly kale. Slice the steak over the potato and pop the kale to one side and serve at the table from the pan.

This is also a great potato dish served with crispy bacon, roasted tomato and fried egg or sliced avocado, lime, coriander and sour cream. The choice is yours!

If you don’t have a courgette then try using, squash, beetroot, parsnip, or simply keep it as potato.

Ingredients

300g Rooster potatoes, peeled

1 large courgette

1 large onion

1 red chili, finely chopped

1 medium egg

1tsp fresh thyme, chopped

2tbsp olive oil

Great served with grilled steak and sautéed curly kale

300g Rooster potatoes, peeled 1 large courgette 1 large onion 1 red chili, finely chopped 1 medium egg 1tsp fresh thyme, chopped 2tbsp olive oil Great served with grilled steak and sautéed curly kale

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