Shallow-fried mixed potato hash browns
Okay, so it’s been a while… again! Why? Julieanne now = Full-time teacher (primary school, mostly doing music :D). Woo!
I had the lovely Jane and Tim over last night and they requested the following recipe from me; I made it for them along with a silverside roast and spinach. Recipe is based on this one from Taste.com.au.
Ingredients (Makes approx 24 palm-sized hash browns)
- 1 red sweet potato, peeled and cut up into large chunks
- 1 purple sweet potato, peeled and cut up into large chunks
- 12 chat potatoes, peeled and cut up into large chunks
- 1 brown onion cut into quarters
- 4 eggs
- 3/4 cup flour (I use plain gluten free White Wings)
- 1/2 cup dried parsley
- 1/4 chicken salt
- 2 cups approx extra virgin olive oil (may require more or less, have extra on hand)
- Extra salt to taste
Directions
- Using a food processor, coarsely grate the potatoes. Then place the grated potatoes in a large bowl.
- Pour the potatoes onto a fine colander and rinse the potatoes until the water runs clear. Then, in small batches using paper towels, squeeze out as much excess liquid as possible from the potatoes before transferring them back to the large bowl.
- Again using the food processor, coarsely grate the onion. Add onion to the large bowl of grated potatoes.
- Add to the bowl the eggs, flour, dried parsley and chicken salt, and stir until well combined. A little liquid from the potatoes and egg should be present at the base of the bowl after this step.
- Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds).
- Spoon small palm sized balls of potato mixture onto a heat-proof spoon, squeezing out excess moisture with your hands. Place around the edge of the pan and flatten slightly to form discs. Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp. Then use an egg lifter to transfer hash browns to a paper towel lined plate to drain excess oil.
- Repeat in batches with the remaining potato mixture, topping up oil between batches if necessary. Season hash browns with salt to serve if desired.
Tags: eggs, food-processed, gluten free, potatoes, shallow fried, vegetarian