Breakfast Hash Browns Recipe
One of the favorite American breakfast with potatoes and eggs
Hash browns has been one of my favorite breakfast food ever since I was introduced to the American Breakfast. The crunchiness of the shredded potatoes along with sprinkled salt and pepper alongside pancakes and a bowl of fresh fruits is delectable. The part children love it due to its crunchiness and low spice content. You can make them into tiny pancakes or make a large one and slice it to portions. Serve Breakfast Hash Browns with Chilli Cheese Toast Recipe, boiled eggs and a glass of Homemade Fresh Orange Juice Recipe.
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- 2 cups Potatoes (Aloo) , Peeled and shredded
- 3 tablespoons All Purpose Flour (Maida)
- 1 Whole Egg , whisked well with a fork (or 1/2 cup yogurt)
- 1/4 cup Cheese , grated
- Coriander (Dhania) Leaves , Small bunch, chopped (or parsley)
- Sunflower Oil , for frying
- Salt and Pepper , to taste
How to make Breakfast Hash Browns Recipe
To begin making the Breakfast Hash Browns Recipe, mix all the ingredients well in a large bowl until well combined.
Heat about 1/4 cup of oil in a large heavy skillet over medium-high heat. When oil is sizzling hot, place potatoes into the pan and spread to cover evenly the whole bottom of the pan.
Cook until golden and crisp, 5 to 7 minutes, and then flip and cook another 2 minutes. Transfer to a paper-towel-lined sheet to drain the excess oil.
You could alternatively do smaller portions at a time by dividing the potato mixture into 7 to 8 portions and then cooking them separately on the pan.
Remove from pan, and drain on paper towels and serve hot.