Potato Hashbrowns
The perfect crispy potato addition to your breakfast plate to accompany your eggs. Shallow-fried until golden perfection, these are soft on the inside and crispy on the outside and are so so delicious!
Ingredients:
4 large potatoes
1 onion
1/2 tsp garlic powder
1 tsp chopped fresh parsley
1 tsp salt
¼ tsp pepper
3 eggs
6 tbsp flour
Oil for frying ( I used canola oil)
Method:
Start by peeling your potatoes, then grating them into a large bowl.
Peel the onion and grate it into the potatoes too.
Using a cheesecloth, if you have one or using your hands if you don’t, place the grated potatoes and onion inside and squeeze out any excess liquid.
Place the potatoes and onion back into the bowl, then season with garlic powder, parsley, salt, and pepper. Add the flour and eggs and mix until well combined.
Heat enough oil in a pan to shallow-fry to low-medium heat. Place a large scoop of hashbrown into the pan and use the spoon to flatten it evenly and form it into a round disk.
Fry low and slow for about 5 minutes, then flip over. Fry for another 5-8 minutes until golden brown and cooked through.
Remove from the pan and place on a paper towel to soak up any excess oil. Serve while hot and crispy. Enjoy!