No breakfast is complete without Crispy Golden Hash Browns and these are syn free and delicious!!
When you say “hash brown” they can be different depending on who you are asking. Here on this side of the Atlantic whenever I have had hash browns, they tend to be just lightly fried grated pieces of potato, often most of it white, not golden and not very crispy.
Being from the UK, when I think of a hash brown, I think of a nicely shaped crispy delicious piece of golden grated potato. The kind you can pick up with your hands and dunk in your egg. So, of course, soft egg yolk is always a must.
I love my eggs sunny side up, but if you like you eggs soft at the yolk but firm on the top – the method for How to Cook a Perfect Fried Egg is just for you.
Ingredients
- 900g (32oz) of raw potato, floury variety (I use russet potatoes)
- 1 teaspoon of fine sea salt
- ½ teaspoon of onion powder
- Avocado Spray Oil (or another spray oil of your choice)
- optional: 2 spring onions, chopped to garnish
Instructions
- Preheat oven to 230c/450f (gas mark 8)
- Peel potatoes
- Place in a saucepan, cover with water
- Parboil Potatoes for 5 mins, just cover potatoes with water, bring to a bubbling boil, then turn off heat and leave it water for 5 mins.
- Remove and Run under cold water
- Grate the potatoes in a bowl
- Place in a clean kitchen towel (not kitchen paper) and pat to remove any excess moisture.
- Place back in the bowl, add salt and onion powder and mix to combine.
- Line a baking tray with parchment paper
- Add egg rings to the tray, spray into the egg ring with spray oil and spoon in some of the potato mixture. Flattening down as you do.
- Repeat 7 more times, so that you have 8 hash brown rounds.
- Spray over the top with spray oil.
- Place in the oven and bake for approx 20 mins, remove carefully flip over, spray again and place back in the oven for another 20 mins until golden and crispy.
- Serve with your choice of other breakfast items and sprinkle with chopped spring onions (optional)
- Enjoy!!!
