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If France has its pancakes and potato mats, the Americans have hash browns. They are made with a combination of grated potatoes, onion and egg. We also find them prepared as a gratin in a dish. They are generally eaten for breakfast or brunch. Their texture is very crispy on the outside and still very soft on the inside. And as for utensils, all you need is a grater and a frying pan. You can prepare a large quantity to freeze and then always have some on hand. So, get your aprons on!
Getting grated potatoes to stick together is easier when you use a firm-fleshed potato like Annabelle, Charlotte, Chérie or Amandine. They are soft, hold up well when cooked and absorb liquids very well. This is what you need to make hash browns like hash browns or rostis.
- 4 medium potatoes
- 1 medium onion
- 1 egg
- Salt pepper
- Peel and wash the potatoes in cold water. Dry them carefully with a clean cloth. Let the potatoes soak in water for about 5 minutes to remove the starch.
- Also peel the onion but do not cut or slice it. Coarsely grate the potatoes and onion.
- Place the potato and onion mixture in a clean kitchen towel. Twist and squeeze it to remove excess liquid. Continue twisting and squeezing until no more excess liquid comes out.
- Place the potato-onion mixture in a large bowl. Beat a medium-sized egg and add it to the mixture. Stir to combine.
- Add a good pinch of salt and pepper to taste.
- Mix the ingredients carefully. Preheat a skillet over medium-high heat with olive oil. Take a large spoon and put it in a round pile in the pan.
- Press to slightly flatten the patties. Reduce heat to medium. Cook them until golden brown, this will take about 5 minutes before flipping them and cooking the other side. It’s ready !
You can customize them to your taste by adding garlic, parsley, spices like paprika or Espelette pepper. You can even add cheese, like grated Emmental or cheddar.