Description
Crispy on the outside and tender on the inside, these Gordon Ramsay-inspired hash browns are the ultimate breakfast side. Made with simple ingredients and proper technique, they deliver a golden, restaurant-quality crunch perfect for a satisfying morning meal.
Ingredients
Main Ingredients
- 2 large russet potatoes
- 1 small onion (finely grated, optional)
- 2 tablespoons all-purpose flour
- 1 egg (optional, for binding)
- Salt and pepper to taste
- 3 tablespoons vegetable oil or butter
Instructions
- Prepare the Potatoes: Peel and grate the potatoes using a box grater to get fine, uniform shreds.
- Remove Moisture: Place grated potatoes in a clean towel and squeeze out as much excess moisture as possible to achieve crispiness when cooking.
- Mix Ingredients: Transfer the dried potatoes to a bowl and mix in the finely grated onion, flour, egg (if using), and season with salt and pepper.
- Heat the Pan: Warm the vegetable oil or butter in a skillet over medium-high heat, ensuring it’s hot before adding the patties.
- Form Patties: Shape the potato mixture into small, evenly sized patties suitable for frying.
- Cook Patties: Place patties in the hot pan, cooking each side for 3–5 minutes until they turn golden brown and crispy.
- Drain and Serve: Remove the hash browns from the pan and drain them on paper towels to remove excess oil. Serve immediately while hot.
Notes
- Removing as much moisture as possible from the grated potatoes is crucial for achieving a crispy texture.
- Using clarified butter instead of regular butter adds richer flavor and has a higher smoke point for better frying.
- Avoid overcrowding the pan to allow even heat distribution and maintain crispness on all patties.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Breakfast
- Method: Frying
- Cuisine: British-inspired
