9 Jun


  • 3 potatoes
  • 1 onion
  • 1 egg
  • salt and pepper to taste
  1. Peel and boil roughly chopped spuds until soft.
  2. Drain and cool.
  3. Dice potatoes and onion, mix with egg.
  4. During the mixing I squish things a bit with my hand to help everything stick together nicely.
  5. Shape in to hash browns.  Cook with desired method (fry, bake, grill, until brown, but don’t try to turn them until the first side is nicely browned), or put them on non stick paper on an oven tray to freeze.  Once frozen they can be popped in to a bag for free-flow convenience food.

I usually triple this recipe to get a good stock in the freezer.  For birthday parties I make them “bite sized”.


Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: