11 August, 2015
Cheesy Hash Browns
Cheesy Hash Browns
Makes: approximately 20
Ingredients:
- 4 medium potatoes
- 1 small onion
- 1 large egg
- 1/2 cup grated cheese
- 1/4 cup grated parmesan cheese
- 1/4 cup SR flour
- Salt & pepper to taste
Method:
- Peel and grate the potatoes into a large mixing bowl
- Grab handfuls of the grated potatoes and squeeze firmly to remove all excess moisture from the potatoes discarding the extracted liquid. Complete until all potatoes have been squeezed to remove extra moisture
- Return the potatoes to the mixing bowl once completed
- Peel and grate the small onion and add to the mixing bowl
- Add all other ingredients and combine very well
- Heat a small amount of rice bran oil in a heavy based frying pan over medium heat and when oil is heated drop ¼ cup of the mixture into the frying pan and slightly flatten
- Cook the Hash Brown for about 4-5 minutes each side or until golden brown and the potato and onion is cooked through. You will need to adjust the heat if they are browning too quickly by not cooking through
- Place the cooked hash brown on a piece of paper towel before serving to ensure any excess oil is removed.
Recipe Notes:
- Store in an airtight container in the fridge for the maximum of 3 days
- This recipe is freezer friendly to be consumed within 3 months
Disclaimer: C4K Kitchen does not hold any responsibility for the consumer using this recipe including the storage guidelines and time frames recommended in the recipe notes. The consumer holds all responsibilities to ensure that food hygiene and safety standards are adhered to.