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Another amazing dish created by the talented Stacey Hatfield from Natural Spoonfuls! This recipe makes for a perfect, wholesome breakfast and is delicious fried in one of our larger frypans like the AUS-ION™ 30cm Frypan.
Stacey also cooked up these crispy hashbrowns with the help of our versatile, durable and non-toxic Kitchen Tools, including the handy Lil Flippa to get those perfect crispy edges.
Ingredients (serves 2–4)
- 3 medium potatoes, peeled and grated
- 1 leek, white and pale green parts only, thinly sliced
- 2 eggs (plus extra eggs to fry for serving)
- 2 tbsp plain flour or rice flour
- Salt and pepper to taste
- 2 tbsp oil or butter for frying
- Fresh herbs to serve (chives, dill, or parsley)
Method
- Grate the potatoes and squeeze out as much excess moisture as possible using a clean tea towel or cheesecloth. This is key to crispy hashbrowns!
- Combine the grated potato, sliced leek, 2 eggs, flour, salt and pepper in a bowl. Mix well.
- Heat your AUS-ION™ 30cm frypan over medium heat. Add oil or butter and allow to heat through.
- Spoon portions of the mixture into the pan and press down gently to form patties. Don't overcrowd — cook in batches if needed.
- Cook for 4–5 minutes on each side until golden brown and crispy. Use a Lil Flippa or spatula to flip carefully.
- Remove hashbrowns from the pan and keep warm. In the same pan, fry extra eggs to your liking.
- Serve hashbrowns topped with fried eggs and fresh herbs.
Tip: The drier your potato, the crispier your hashbrown. Don't skip the squeezing step! These are also great with a dollop of sour cream or your favourite hot sauce.
