• Sarah Rainey

Baked hash browns

Who doesn't like a hash brown? They're my absolute favourite part of a fried breakfast. Crispy and golden on the outside, filled with soft buttery pieces of potato, oozing with bad-for-you-but-oh-so-good oily deliciousness. Mmmm. I'm making myself hungry.

Anyway, these ones are even better (big claim, I know) than the ones you get out and about, as they're oven-baked rather than fried - so you get all the yumminess and none of the unhealthiness. Better still, they're incredibly quick to make - and, once you've got the pesky grating out of the way, you can get the whole family involved...




Makes 16

Ingredients:

500g baking potatoes

1 large onion

2 eggs

Method:

Grate the potatoes (skins on). Leave them in a bowl, exposed to the air, topped with a little sea salt to draw out the moisture.

Meanwhile, preheat the oven to 220C / fan 200C and line a large baking sheet with greaseproof paper. Drizzle with a little oil to stop the hash browns from sticking.

Finely chop the onion. Add this to the grated potato, along with the eggs, and use your hands to mix everything together.

Spoon mounds of the mixture on to the baking sheet – there should be enough for 16. Flatten them slightly before putting them into the oven.

Bake for 15 minutes, then use a fish slice to flip them over and bake for another 20.

They’ll keep for a few days and also freeze well.


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Content © Sarah Rainey

Photos © Clare Winfield, Alex Luck & Al Richardson

Styling © Emma Lahaye, Octavia Squire, Laurie Perry & Sarah Rainey

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