Fried + potato = happiness.
When it comes to frying, I used to think the hotter the better but a friend made me see the light when she made these perfectly crisp hash browns. Shout out to, Chloe. I hope she doesn’t mind me sharing her secret. The magic words are “low & slow”, fry them slowly on a lower heat. You can thank her when this changes your life.
Ingredients (makes enough for 1 serve, multiply as needed)
1 large potato with the skin still on
2 tablespoons of plain flour
Salt & pepper to taste
Oil for frying (rice bran oil is great for frying as it has a high smoking point but any vegetable oil will do)
Whatever seasonings you like:
1 tsp of nutritional yeast
Handful of finely chopped fresh herbs (e.g., rosemary, sage, parsley) or sprinkle of dried herbs
1. Grate the potato then squeeze the grated bits to get out as much of the liquid as you can (this is a key step – don’t skip it)
2. Dump the grated & squeezed potato in a bowl and stir in the flour & seasonings of your choice
3. Warm oil in a fry pan ~1/2cm deep, on high heat
4. With your hands form balls of mixture, flatten them slightly then place in the hot oil
(you can do one large rosti, or split the mixture into 2 large hash browns or 4 small ones)
5. Turn the heat down to medium/low and allow to fry for ~5-10minutes on either side or until golden brown. Can turn the heat back up to high for the final minute or two
Serve for breakfast, lunch or dinner, as a snack, on their own or if you want to go all out, they’re great as part of a fry up with toast, vegan sausages, tempeh bacon, grilled tomatoes, mushrooms, spinach etc.
These hash browns are great on their own or with your favourite sauce. If you fancy a delightfully creamy sauce just add a little more plant-based milk to the quick vegan cream cheese recipe
Deliciously Kind Kitchen 