1 large potato, peeled ¼ medium onion1 egg, beaten (might need less- judge)salt and peppervegetable oil, for frying
1. Coarsely grate the potatoes and onion into a bowl. Squeeze out the excess liquid by hand (or using a clean tea towel) 2. Add the egg, a good couple of pinches of salt and freshly ground black pepper and Aromat (a South African Spice) or any other seasoning on hand (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients well. 3. Heat a good glug of oil in a heavy based frying pan and when the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½ inch thick. Flip over once browned and crispy – about 2–3 minutes each side.
INFO & TIPS
Serve hot as a breakfast or supper side dish. Especially good with eggs .
Keep them small to cook faster and stay crispy.