Hash Browns

Hash Browns

From   Sunny Side Up

Prep: 15 minutes

Cook: 30 minutes

Method: Easy

Course: Snack

Type: Fusion

Crisp potato cakes shallow fried till crisp on the outside and soft inside


  • Medium potatoes, thickly grated 4
  • Medium onion, finely chopped 1
  • All purpose flour ½ cup
  • Eggs 2
  • Salt to taste
  • Black peppercorns, crushed to taste
  • Oil to shallow-fry
  • Chaat masala (optional) to sprinkle
  • Spring onion greens, chopped to garnish


  • Rinse shredded potatoes until water is clear, then drain and squeeze dry. Place them in a mixing bowl, add onion, flour and eggs and mix everything well. Add salt and crushed black peppercorns and mix well.
  • Heat sufficient oil in a 12-inch non-stick skillet over moderately high heat until hot but not smoking. Put 2 tbsps of potato mixture per hash brown in skillet, spreading into 3-inch rounds with a fork. Reduce heat and cook till undersides are browned or for about 5 minutes. Flip them and cook till the other side is similarly browned. Drain them on absorbent paper.
  • Add more oil to skillet as needed and cook more hash browns in the same way.
  • Arrange them on serving plates, sprinkle chaat masala (if using), garnish with spring onion greens and serve.