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4 medium potatoes, peeled
1 medium onion, peeled
1 organic egg, beaten
Sea salt and black pepper, generously
Vegetable oil, for frying
Optional:
A fried egg
Fried bacon
4 medium potatoes, peeled
1 medium onion, peeled
1 organic egg, beaten
Sea salt and black pepper, generously
Vegetable oil, for frying
Optional:
A fried egg
Fried bacon
Today we are baking Hashbrowns, a real English breakfast. But we prefer to eat them for lunch with a nice fresh salad on the side, delicious! Then add half an omelet with bacon and you won't need to eat again in the evening :)))
Here is how to make classic British Hashbrowns
Here is how to make classic British Hashbrowns
Peel the potatoes.
Wash them in cold water.
Wash and drain the lettuce.
Grate the potatoes.
Place a clean tea towel on your work surface and put your grater on it; then you catch the grated potato
Leave the grater on the teatowel for now
Leave the grater on the teatowel for now
Grate the onion on the tea towel too..
Firmly roll up the tea towel with all the grate.
Wring the mixture firmly as you can.
Try to wring out as much moisture as you can and put the potato mixture in a large bowl
Add the egg to the mixture.
Season with much salt and pepper.
Knead little handfulls.
Shape the hands full into patties.
How to bake hashbrowns
Heat the oil and put the pattie in it.
Fry for 2-3 minutes on each side.
Then fry the bacon crispy.
Meanwhile sprinkle oil and vinegar onto the salad, toss it and dress it up with spring onion, cucumber and tomato
and fold in two halves.The fry the eggs with it.
Plate the hashbrowns and the eggs and serve immediately.
Have a happy Sunday!