Breakfast Hash Browns

Name: Breakfast Hash Browns
Total time: 49 min
Yield: 4 servings
Ingredients: 1,200 g Russet potato; 150 g Yellow onion; 2 tsp Salt; 1 tsp Ground black pepper; 30 g Unsalted butter; 30 ml Vegetable oil; 30 g Unsalted butter; 30 ml Vegetable oil

49 min · 24 min active · makes ~1.5 kg · Medium

Crispy breakfast hash browns made with grated russet potato and onion, fried in butter. Two each for four people.

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Breakfast Hash Browns

Crispy breakfast hash browns made with grated russet potato and onion, fried in butter. Two each for four people.

See more →

TOTAL TIME

49 min

ACTIVE TIME

24 min

QUANTITY

~1.5 kg

DIFFICULTY

Medium

CUISINE

—

Who’s eating

Cooking for A typical adult.

This should leave everyone comfortably full.

Portions & fullness

Ingredients0/6

Tools0/12

Ingredients

0/6 gathered · 4 servings

1,200g

150g

2tsp

1tsp

60g

60ml

#	Quantity	Notes	State
1	1,200g	—	—
2	150g	—	—
3	2tsp	—	—
4	1tsp	—	—
5	60g	—	—
6	60ml	—	—

Tools

12 items

Serveware

1 item

Procedure

20 steps

1 of 20

Peel the potatoes, removing all the skin.

Russet potato · 1,200 g

⏱ 2 min

ResultPeeled russet potatoes

2 of 20

Grate the peeled potatoes on the coarse side of the box grater directly into the bowl.

Peeled russet potatoes · step 1

⏱ 3 min

ResultGrated raw potato

3 of 20

Peel the onion, removing the papery outer layers.

Yellow onion · 150 g

⏱ 30s

ResultPeeled yellow onion

4 of 20

Grate the peeled onion on the coarse side of the box grater into the same bowl as the potato.

Peeled yellow onion · step 3

⏱ 1 min

ResultGrated potato and onion mixture

5 of 20

Scatter the salt over the grated potato and onion mixture and toss briefly to combine.

Salt · 2 tsp

⏱ 10s

ResultSeasoned grated potato and onion

6 of 20

Add the ground black pepper and stir to distribute evenly through the mixture.

Ground black pepper · 1 tsp

⏱ 10s

ResultSeasoned and peppered grated potato and onion

7 of 20

Leave the salted mixture to stand for 10 minutes so the salt draws out the moisture.

⏱ 10 min

ResultRested salted potato and onion

8 of 20

Tip the potato and onion mixture into the colander set over the sink.

Rested salted potato and onion · step 7

⏱ 10s

ResultRested salted potato and onion

9 of 20

Working in handfuls, squeeze the potato and onion mixture as firmly as you can between your palms, pressing out as much liquid as possible.

⏱ 1 min

ResultWrung-out potato and onion mixture

10 of 20

Transfer the squeezed mixture into a clean medium bowl.

Wrung-out potato and onion mixture · step 9

⏱ 10s

ResultWrung-out potato and onion mixtureused in step 14

11 of 20

Add half the butter to the large frying pan.

Unsalted butter · 30 g

⏱ 5s

ResultUnsalted butter

12 of 20

Pour half the vegetable oil into the pan with the butter.

Vegetable oil · 30 ml

⏱ 5s

ResultUnsalted butter and vegetable oil

13 of 20

Set the pan over a medium-high heat and warm until the butter has melted and the foam begins to subside.

⏱ 1 min 30s

ResultHot butter and oil

14 of 20

Spoon half the potato mixture into the pan in 4 equal mounds, about 120 g each, spacing them apart.

Into 4 equal portions

Wrung-out potato and onion mixture · step 10

⏱ 30s

ResultWrung-out potato mixture

15 of 20

Press each mound firmly and evenly with the back of the spatula into a flat round about 10 cm across and 1.5 cm thick.

⏱ 20s

ResultPressed raw hash brown patties

16 of 20

Cook undisturbed over a medium-high heat for about 6 minutes until the undersides are deep golden brown and crisp.

⏱ 6 min

ResultHash brown patties golden on first side

17 of 20

Slide the spatula firmly under each patty and flip it in one confident movement.

⏱ 15s

ResultHash brown patties second side down

18 of 20

Add the remaining butter to the pan around the patties.

Unsalted butter · 30 g

⏱ 5s

ResultHash brown patties second side down and unsalted butter

19 of 20

Pour the remaining oil into the pan around the patties.

Vegetable oil · 30 ml

⏱ 5s

ResultHash brown patties second side down and unsalted butter and vegetable oil

20 of 20

Continue to cook for a further 6 minutes until the second side is equally golden and the centres are cooked through.

⏱ 6 min

ResultHash brown patties golden on both sides

Total Time49 min

#	Product	Action
1	1,200 g	Peel the potatoes, removing all the skin.⏱ 2 minResultPeeled russet potatoes
2	Peeled russet potatoesstep 1	Grate the peeled potatoes on the coarse side of the box grater directly into the bowl.⏱ 3 minResultGrated raw potato
3	150 g	Peel the onion, removing the papery outer layers.⏱ 30sResultPeeled yellow onion
4	Peeled yellow onionstep 3	Grate the peeled onion on the coarse side of the box grater into the same bowl as the potato.⏱ 1 minResultGrated potato and onion mixture
5	2 tsp	Scatter the salt over the grated potato and onion mixture and toss briefly to combine.⏱ 10sResultSeasoned grated potato and onion
6	1 tsp	Add the ground black pepper and stir to distribute evenly through the mixture.⏱ 10sResultSeasoned and peppered grated potato and onion
7	—	Leave the salted mixture to stand for 10 minutes so the salt draws out the moisture.⏱ 10 minResultRested salted potato and onion
8	Rested salted potato and onionstep 7	Tip the potato and onion mixture into the colander set over the sink.⏱ 10sResultRested salted potato and onion
9	—	Working in handfuls, squeeze the potato and onion mixture as firmly as you can between your palms, pressing out as much liquid as possible.⏱ 1 minResultWrung-out potato and onion mixture
10	Wrung-out potato and onion mixturestep 9	Transfer the squeezed mixture into a clean medium bowl.⏱ 10sResultWrung-out potato and onion mixtureused in step 14
11	30 g	Add half the butter to the large frying pan.⏱ 5sResultUnsalted butter
12	30 ml	Pour half the vegetable oil into the pan with the butter.⏱ 5sResultUnsalted butter and vegetable oil
13	—	Set the pan over a medium-high heat and warm until the butter has melted and the foam begins to subside.⏱ 1 min 30sResultHot butter and oil
14	Wrung-out potato and onion mixturestep 10	Spoon half the potato mixture into the pan in 4 equal mounds, about 120 g each, spacing them apart. → Into 4 equal portions⏱ 30sResultWrung-out potato mixture
15	—	Press each mound firmly and evenly with the back of the spatula into a flat round about 10 cm across and 1.5 cm thick.⏱ 20sResultPressed raw hash brown patties
16	—	Cook undisturbed over a medium-high heat for about 6 minutes until the undersides are deep golden brown and crisp.⏱ 6 minResultHash brown patties golden on first side
17	—	Slide the spatula firmly under each patty and flip it in one confident movement.⏱ 15sResultHash brown patties second side down
18	30 g	Add the remaining butter to the pan around the patties.⏱ 5sResultHash brown patties second side down and unsalted butter
19	30 ml	Pour the remaining oil into the pan around the patties.⏱ 5sResultHash brown patties second side down and unsalted butter and vegetable oil
20	—	Continue to cook for a further 6 minutes until the second side is equally golden and the centres are cooked through.⏱ 6 minResultHash brown patties golden on both sides
Total Time		49 min

Serving

Lift the 4 hash browns out of the pan onto a plate lined with kitchen paper. Shape and fry the rest of the mixture the same way as a second batch of 4, in the fat left in the pan, about 12 minutes, then add them to the plate, to make 8 hash browns in all.
Slide the hash browns onto a warm serving plate and bring straight to the table.

Nutrition

per serving

Estimated · pre-cooking · 100% ingredients covered

Nutrient	Per serving
	482kcal
	7g
	26g
	10g
	58g
	4g
	5g
	1,165mg

Ingredients0/6

Tools0/12

Recipe

Breakfast Hash Browns

Crispy breakfast hash browns made with grated russet potato and onion, fried in butter. Two each for four people.

What you’ll doYou will grate potatoes and onion, salt them to draw out moisture, then squeeze them dry in a colander. Shape the mixture into eight patties about 10 cm across and 1.5 cm thick, and fry them in two batches of four in a buttered, oiled pan over medium-high heat, about 6 minutes per side, until deep golden and crisp.

Serves4

Total49 min

LevelMedium

Ingredients

Russet potato1,200 g
Yellow onion150 g
Salt2 tsp
Ground black pepper1 tsp
Unsalted butter60 g
Vegetable oil60 ml

Tools

Serving plateLarge frying panChef's knifeMedium bowlLarge bowlSpatulaColanderBox graterPeelerPlateKitchen paperChopping board

Method

Peel the potatoes, removing all the skin.

2 minChopping board, PeelerRusset potato · 1,200 g

Grate the peeled potatoes on the coarse side of the box grater directly into the bowl.

3 minLarge bowl, Box graterPeeled russet potatoes · step 1

Peel the onion, removing the papery outer layers.

30sChopping board, Chefs knifeYellow onion · 150 g

Grate the peeled onion on the coarse side of the box grater into the same bowl as the potato.

1 minLarge bowl, Box graterPeeled yellow onion · step 3

Scatter the salt over the grated potato and onion mixture and toss briefly to combine.

10sLarge bowlSalt · 2 tsp

Add the ground black pepper and stir to distribute evenly through the mixture.

10sLarge bowlGround black pepper · 1 tsp

Leave the salted mixture to stand for 10 minutes so the salt draws out the moisture.

10 minLarge bowl

Tip the potato and onion mixture into the colander set over the sink.

10sColanderRested salted potato and onion · step 7

Working in handfuls, squeeze the potato and onion mixture as firmly as you can between your palms, pressing out as much liquid as possible.

1 minColander

Transfer the squeezed mixture into a clean medium bowl.

Result · Wrung-out potato and onion mixture · used in step 14

10sMedium bowlWrung-out potato and onion mixture · step 9

Add half the butter to the large frying pan.

5sLarge frying panUnsalted butter · 30 g

Pour half the vegetable oil into the pan with the butter.

5sLarge frying panVegetable oil · 30 ml

Set the pan over a medium-high heat and warm until the butter has melted and the foam begins to subside.

1 min 30sLarge frying pan

Spoon half the potato mixture into the pan in 4 equal mounds, about 120 g each, spacing them apart. → Into 4 equal portions

30sLarge frying panWrung-out potato and onion mixture · step 10

Press each mound firmly and evenly with the back of the spatula into a flat round about 10 cm across and 1.5 cm thick.

20sLarge frying pan, Spatula

Cook undisturbed over a medium-high heat for about 6 minutes until the undersides are deep golden brown and crisp.

6 minLarge frying pan

Slide the spatula firmly under each patty and flip it in one confident movement.

15sLarge frying pan, Spatula

Add the remaining butter to the pan around the patties.

5sLarge frying panUnsalted butter · 30 g

Pour the remaining oil into the pan around the patties.

5sLarge frying panVegetable oil · 30 ml

Continue to cook for a further 6 minutes until the second side is equally golden and the centres are cooked through.

6 minLarge frying pan

Lift the 4 hash browns out of the pan onto a plate lined with kitchen paper. Shape and fry the rest of the mixture the same way as a second batch of 4, in the fat left in the pan, about 12 minutes, then add them to the plate, to make 8 hash browns in all.

13 minPlate, Kitchen paperHash brown patties golden on both sides · step 20

Slide the hash browns onto a warm serving plate and bring straight to the table.

Result · Hash brown patties golden on both sides

10sServing plateHash brown patties golden on both sides · step 21

Printed 6 October 2026