Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Cook the unpeeled, whole potatoes in boiling salted water for 15-20 minutes until softened on the outside but hard in the centre. Drain, and leave until cool.
Meanwhile, fry the onion in 1 tbsp oil and a knob of butter, until soft but not golden, about 8 minutes. Add any spices you’re using, and allow to cool.
Peel the potatoes, then grate. Tip into a bowl, add the cooked onion, ½ tbsp salt and ½ tbsp ground pepper and mix well.
Line a tray with baking parchment, then pinch golf-ball-sized pieces of the potato mix and roll them into balls. Press them down onto the baking sheet to make thickish rounds, or use a food ring.
Repeat with the remaining potato mixture, spacing the rounds well apart on the tray. Freeze until solid. Wrap the hash browns in foil or clingfilm, or tip them into a freezer bag.
To cook, heat 1 tbsp oil and a knob of butter in a non-stick frying pan on a medium heat and fry the hash browns from frozen for 7-10 minutes per side, until crisp, golden brown and piping hot in the middle. You don’t want to cook them too quickly or they will still be frozen in the middle. (The hash browns cook in 4-5 minutes per side if not frozen.) Serve with fried or poached eggs, and hot sauce.