Homemade Hash Browns

CategoryCuisineDifficultyBeginner
Yields4 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins

A crunchy edged, morish hash brown with a tender potato inside, comes down to starting with the right potato and then following this technique of pre-cooking the grated potato before shaping into a patty. Once you have nailed the classic hash brown on the barbecue, why not mix it up with some garlic, herbs or even parmesan cheese!

THE INGREDIENTS
 2 large starchy potatoes (Russet or Sebago)
 ½ tsp sea salt
 ¼ tsp freshly ground black pepper
 1 ghee
 Vegetable oil
1

Prepare the barbecue for direct cooking over medium heat (180°C-230°C) with a large Weber Ware frying pan or hotplate.

2

While the barbecue is preheating, grate the potatoes into a large bowl. To remove the excess liquid out of the potato, place handfuls of the grated potato into paper towel and squeeze, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.

3

If you are using a large frying pan you will need to pre-cook the potato in two batches, so only use ½ the ghee along with ½ the grated potato. Add the ghee and potato to the pan/ hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance. Remove the potato from the pan/ hotplate. Refresh the pan/hotplate with a spatula/ paper towel if needed.

4

Add a small amount of oil to the pan/ hotplate, shape the potato into 4 patties (roughly 1cm thickness) and add them to the pan/ hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.

5

Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.

Ingredients

THE INGREDIENTS
 2 large starchy potatoes (Russet or Sebago)
 ½ tsp sea salt
 ¼ tsp freshly ground black pepper
 1 ghee
 Vegetable oil

Directions

1

Prepare the barbecue for direct cooking over medium heat (180°C-230°C) with a large Weber Ware frying pan or hotplate.

2

While the barbecue is preheating, grate the potatoes into a large bowl. To remove the excess liquid out of the potato, place handfuls of the grated potato into paper towel and squeeze, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.

3

If you are using a large frying pan you will need to pre-cook the potato in two batches, so only use ½ the ghee along with ½ the grated potato. Add the ghee and potato to the pan/ hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance. Remove the potato from the pan/ hotplate. Refresh the pan/hotplate with a spatula/ paper towel if needed.

4

Add a small amount of oil to the pan/ hotplate, shape the potato into 4 patties (roughly 1cm thickness) and add them to the pan/ hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.

5

Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.

Homemade Hash Browns
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