It's time to throw away the frozen hash browns and make your own! I've cracked these and am sharing the very easy and worth the effort recipe. And what better timing with Easter around the corner as they would make a great addition to a brunch.
First of all today, I just want to get it out there that I am having serious slow computer problems. Like it's a real big deal. To the point where I have to listen to the silence as pages load. Turtle speed. In fact, turtles probably look like sprinters by comparison. I know you are all saying, call the computer guy. The problem with that is, I happen to live with the computer guy. Or Mr. Fix it, as I like to call him. Jack of all trades some would say. Knowledgeable on just about everything from car engines to sewing machines and everything in between.
I have talked about this before, so I am not going to bore everyone with the details of how long I am going to have to wait to get my computer sorted. So, I am standing by and being patient. In the meantime, if all goes quiet here on the blog, you know what's going down around here.
Right, so all computer problems aside, lets take a little look at what we have here.
Just a few weeks ago, I was having a few friends around for a morning coffee. I was thinking of what to make and had planned a quiche. Perfect. Then I remembered the trusty ol' quiche I have been making for years and years has a gluten based pastry crust. I mean don't all crusts! Anyway, one of the friends is a celiac, as in she can't have anything with gluten. So, I figured I would set myself a challenge into the gluten free world. I was not at all confident that I could make a crust worth eating, so I ventured down other avenues.
Somewhere a while ago, and I can't for the life of me remember where, I saw a title saying "Hash brown crust". Well, that sounded like a plan. I figured a potato base would be the perfect gluten free alternative for my non gluten eating friend.
First, I had to figure out how to do hash browns. I have never made those either. Out came google and the search was on for how to hash brown. Again, too many recipes to count with too many different instructions and I was already confused and possibly losing my patience. So, I decided to wing it with my own method. Well, with some aid from the dozen or so articles/recipes I had read.
If you are wondering about the different methods. I saw some recipes where you literally just grated and fry the potatoes. They were all loose on a plate. Neat. I also saw some using mashed potatoes. Umm, wouldn't that be more of a potato cake? Others using just grated potatoes in a pan with some seasoning and pushing them to together to hold shape. Also some using egg, bread crumbs and flour. So there was a bit of everything out there as I am sure you can imagine.
I chose the grated potato method using egg and flour. Well, I actually made two batches, one using corn flour for the gluten free potato base an another using regular flour. That is the one I have written out here in this recipe. So, if you are reading this and want a gluten free recipe, this recipe can be adapted easily using corn flour.
So, here is what I did.
First I peeled, cleaned and grated the potatoes. I gave them a good rinse and let them soak in cold water for about 30 minutes. This gets out the starch and gives you a crisper potato. Then I wrapped the potato shavings in a tea towel and rinsed out the rest of the water. This is really important. If you don't get out all the water, you risk having soggy hash browns. Not so cool.
After that, I added them to the egg mixture and literally dropped them into a hot pan. Well, a medium hot pan. If the pan is too hot, you risk cooking them on the outside and having raw potato pieces on the inside. Again, not great. Basically, I dropped them into sizzling butter with a tablespoon and then gently flattened them into disks. I let each side cook for about 5 minutes or so. I was golden and crisp when I flipped it over. Then the other side was cooked for about the same amount of time.
I used butter because I love the flavour. You could just as easily use oil if that is your preference. Remember it wants to sizzle but not burn or cook too fast.
These were easy to do and they even freeze well because I tried them out. To reheat, put them on a baking tray in the oven for about 15 minutes at say 350 degrees F. That should do it just fine. And although I say it myself, they were so good. Crispy, light, tasty and a great addition to the breakfast table.
As for the quiche recipe with the hash brown crust, that recipe will follow.
Happy cooking friends and send my computer good working vibes!
Makes 10 / Prep time: 30 minutes / Cook time: 10 minutes
4 Medium potatoes
1 Egg, lightly beaten
2 Tablespoons flour
1 Teaspoon salt
1/2 Teaspoon black pepper
1/2 Teaspoon paprika
Butter for frying
Peel and wash potatoes. Grate the potatoes with the larger holes of your grater. Put the grated potatoes in a large bowl of cold water and leave them there for about 20 to 30 minutes. Drain and rinse potatoes.
Lay the potatoes out on a clean tea towel and pat dry or squeeze to get out as much of the water as you can. Put the potatoes back in the colander and shake them around. They should easily separate and not be clumped together.
In a large mixing bowl add the potatoes, beaten egg, flour, salt, pepper and paprika. Mix well.
Melt butter in a large skillet set over medium heat. Drop the batter by mounds and gently flatten out with a spoon. Fry for about 3-5 minutes then flip them over. Fry other side for the same amount of time or until golden and crispy. Repeat for all the batter. Serve immediately when cook. Can be reheated in the oven.
Click the downloadable link below to print recipe!
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