This recipe first appeared in New Zealand Woman’s Weekly.
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Ingredients
Topping
Method
1.Grate the potatoes into a bowl, then immediately squeeze through a thin tea towel to get rid of the excess starchy juice. This will ensure crispness in the finished result and prevent the potatoes from oxidising and turning grey. Return to the bowl. Grate in the onion, then add salt and pepper. Mix to combine.
2.Heat the oil in a 25cm frying pan to medium-hot. Tip in the potato mix and spread evenly. Reduce the temperature to medium and cook for 3-5 minutes or until golden brown. Use a fish slice to gently loosen the edges and underside, if stuck, then cover the pan with a large dinner plate. Flip the hash brown, then slide it back into the pan to cook the second side. At this stage, you can put it in a hot oven to finish cooking if you prefer.
3.Once golden on both sides, cut into wedges. Dollop on sour cream, top with avocado, tomato and a sprinkling of parsley before serving.
Note
- Don’t press down on the potatoes as they are cooking as this compacts the layers, trapping the heat as steam and turning it soggy! Keep the hash brown quite thin and loose. – Add rashers of crispy bacon or chunks of smoked salmon to the topping for a delicious protein boost.
