Hashbrowns

9 Jun

hash-browns

  • 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”.

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