How to Make Hash Browns: At Swaledale Butchers, few things bring us more joy than exploring the many forms of fried potatoes. Crispy, golden and endlessly versatile, they’re a natural partner for all manner of meat. From bacon at breakfast to steak or sausages come dinner, a fried potato rarely feels out of place.
Among the greats is the hash brown, a breakfast favourite and one of the best fried potato recipes to master. Making hash browns from scratch is well worth the effort, delivering the perfect mix of crunchy edges and soft centres. Here’s how to make hash browns at home, from scratch, with a result that pairs beautifully with our heritage breed meat.
Makes 6–8 hash browns
Ingredients
Method
How to Make the Hash Browns
- Preheat your oven to 180°C.
- Prick the potatoes all over with a small sharp knife.
- Sprinkle a little salt onto a baking tray, place the potatoes on top, and bake for 35–40 minutes. They should be almost but not quite fully cooked. Set aside to cool until they’re easy to handle.
- Peel off the skins, then grate the potatoes into a bowl. Add the melted butter, both flours, a generous pinch of salt, and a few grinds of black pepper. Mix well with your hands. Taste a little of the mixture and adjust the seasoning if needed.
- Take scoops of the mixture, around 150g each, and shape into your preferred form – rectangles or triangles work well.
- Transfer to the fridge to chill and firm up for at least an hour.
- Set a pan over medium heat and pour in enough vegetable oil to reach about 2 inches deep. Heat the oil to 180°C, then carefully add the hash browns, cooking only two at a time. Fry until golden and crisp, then transfer to kitchen paper to drain.
- Season with a touch of salt and serve.
