Today I was perusing the internet corner that is Twitter, and came across a trending hashtag started by @oap900 – #HashBrownEquality and #PrayForHashBrowns. To some people, this may not mean much… But it really got me thinking!
At some indeterminable moment in the past, the reign of the hash brown ended, and there entered the standard cooked breakfast of Bacon, Sausages and Eggs. Greasy forks forewent their box graters in favour of poaching pans. Menus everywhere were being edited, and nobody seemed to be looking back. Effectively, in an instant, morning-time tuber consumption was transformed forever.
I have to say that I don’t love it. People go on and on and ON about how much they love a plate of bacon, sausages and eggs… But what about the humble hash brown?! That is why, today, I #PrayForHashBrowns and #HashBrownEquality.
You may ask how I, and my fellow hash brown lovers, are going to rally the troops for #HashBrownEquality?! Well the answer is simple. As with most food-related problems, the solution can be found in a recipe.
6 golden potatoes, peeled
2 tbspns standard flour
1 egg, lightly whisked
Pinch of salt
- Preheat the over to 100C fan-bake, and line a baking tray with baking powder.
- Grate the potatoes into a colander, then attempt to remove as much liquid as possible from the potatoes. Once this has been done, transfer the potatoes into a large mixing bowl.
- Add the flour, egg and salt into the mixing bowl with the potatoes. Stir until the mixture is well combined.
- Divide the potato mixture into 12 equal-size portions.
- Pour vegetable oil into a deep frying pan, until the oil reaches a depth of 2cm. Heat the oil on medium-high heat, then spoon 4 portions of potato mixture into the pan. Shallow fry these portions for 3 minutes, or until they have turned golden-brown underneath. Turn the portions over and continue shallow-frying for an additional 2 minutes.
- Remove the 4 portions from the shallow fry, place on the baking tray and put into the preheated oven to keep warm.
- Repeat steps 5 & 6 for the remaining 8 portions of potato mix, topping up the vegetable oil if and when needed.
- Season the hash browns with salt and pepper, then serve!
These taste beautiful when served with your choice of seasoning and sauce. My suggestion would be some sour cream and parsley leaves, or the classic Kiwi favourite Wattie’s Tomato Sauce.
Admittedly, from a health viewpoint, it isn’t advisable to eat a large portion of potatoes for breakfast. However, if you are going to allow yourself this little indulgence every now and then, you may as well do it right! A massive chuck of potato flesh by itself would not be particularly appetising, but untouched grated potato bits sandwiched in amongst a crunch outer hash brown exterior is simply glorious. Who are we kidding?! We need this sort of indulgence in our lives so, if you’re going to do it, then do it.
The next time you fancy a good old fashioned, home-cooked breakfast, why not try some hash browns?! They are quick and easy to make, and taste delicious when they are straight out of the oven.
Please share my recipe and follow my blog to keep up with the latest happenings in my kitchen. I would love to hear your thoughts on the hash brown, and how YOU like to eat it.