Easy to follow hash browns recipe.Here's something satisfying and rich in calories! The perfect dish for cold Autumn evenings.
My hash browns recipe is divided into three simple stages: food preparation, baking, and frying.
- clean linen cloth
- casserole dish/ baking mold/ tall baking tray
- food processor (or a hand grater)
- frying pan
- big bowl
- 2 kg (4,4lbs) of grated potatoes
- 1 onion
- 2 large eggs
- 3 hot dogs or 1 big bockwurst (diced)
- 4 heaping tablespoons of flour (you may need more; depending on how moist your potatoes are)
- pepper (one tablespoon )
- salt (one tablespoon)
- vegetable oil for frying ( up to 3 tablespoons)
Peel the potatoes, then grate them using a fine hand grater or food processor. You might have to put potatoes/shredded potatoes twice through the processor to achieve the desired density of the mash (the mixture should be pulpy).
You can either grate the onion and mix it in with the potato pulp or chop it and add bigger pieces to the mix. Whatever you prefer it.
Cut the hot dogs or bockwurst into small cubes and fry them in a pan. Put them aside.
Get rid of the excess starchy water by squeezing it out from the pulpy mixture through a linen cloth. Alternatively, you can pour out the water straight from the bowl. Just cover it with a suitably big lid and gently tilt the bowl to remove the water. You can leave some of it in. The mixture doesn't have to be bone dry, but please note, if there's too much moisture in the potato pulp, it may not properly stick together later on.
Add flour, eggs, spices, and fried sausage to the potato mixture. Mix it in.
Pour potato pulp into a casserole/lasagna dish or a cake mold (about 30 cm long and about 6 or 7 cm tall).
Bake at 200 degrees C / 392 F (top/bottom) or 190 C / 374 F (fan) for about 50-60 minutes. (Always check if the pulp at the center is thoroughly baked by inserting a toothpick or a bamboo skewer into the middle of the mixture. It should come out clean.)
Leave it to cool for about 30 minutes and then cut your baked mix into rectangular pieces and fry each piece for a few minutes (or until golden brown) on (at least) two sides.
Put them on plates and eat them while they're hot! You can serve them with mayonnaise.