Hash Browns

Hash Browns


2lb/800g Potatoes
6 Spring Onions
1 Egg, beaten
1 tsp Oregano
Salt and Pepper


Peel and coarsely grate the potatoes, squeeze out as much liquid as possible and place in a bowl.

Chop the spring onions, add to the potato with the egg, oregano and seasoning then mix.

Divide the hash browns into 8 and chill for 20 minutes,

Spray a frying pan with fry light and working in batches fry the hash browns for around 10 minutes each side until lightly browned and cooked through.


Hash Browns 

2 large potato, red, white, Idaho, peeled and shredded
2 tsp olive oil
1/2 tsp paprika
1/2 tsp table salt
1/4 tsp black pepper
2 Tbsp red wine vinegar
1/3 cup fat-free chicken broth, reduced-sodium preferred

1. Place potatoes in a large saucepan and add enough water to cover. Set pan over medium-high heat and bring to a boil. Boil 5 minutes. Drain and set aside.
2. Heat oil in a large, nonstick skillet over medium-high heat. Add potatoes, paprika, salt and pepper; stir to coat. Sauté 2 minutes. Add chicken broth and vinegar and cook until liquid is absorbed, stirring frequently, about 3 minutes. Yields about 1/2 cup per serving.