Buy all ingredients right below the recipe
Ingredients
- 3 medium potatoes (waxy)
- ½ small onion
- 1 egg
- 2 tbsp plain wheat flour
- 1 pinch salt
- 1 pinch black pepper
- 3 tbsp rapeseed oil
Method
- 1Peel the potatoes and grate them with a coarse grater. Place the grated potatoes in a clean kitchen towel and squeeze firmly to remove as much liquid as possible. This is the secret to particularly crispy hash browns.
- 2Mix the grated potatoes in a bowl with the finely diced onion. For better binding, add the egg and flour. Season with salt and pepper to taste.
- 3Heat plenty of rapeseed oil in a pan over medium to high heat. Form small patties from the mixture (about 2-3 tablespoons per piece) and carefully place them into the hot oil.
- 4Fry the hash browns on each side for about 3-4 minutes until golden brown and crispy. Afterwards, drain them on kitchen paper to remove excess fat.
- 5Serve hot – ideal as a side dish for breakfast or plain with your favorite dip. For a lower-fat option, the patties can also be baked in the oven at 200°C for about 20-25 minutes.
