Potato hashbrowns are a breakfast food staple when it comes to your typical weekend fry up, this recipe is so easy you will never buy hashbrowns again.
I’ve always been a master at cooking just the right amount of food for two people, I hate waste and I’m not a fan of leftovers, for some reason it just grosses me out, but since adding little Arren to our family I’m yet to master the art of cooking for 2 and a half people, so instead I’m cooking for a family of four and nothing proves that more than the amount of mashed potatoes I leftover when making my lentil loaf with mashed potatoes recipe, but leftovers has never looked this good to me.
These easy potato hashbrowns are the picky toddlers dream, I feel like all picky eaters love potato so you already have a winner. This is so easy and flavourful and it freezes well. The video recipe is up here.
EASY POTATO HASH BROWNS – 6 HASH BROWNS
- 1 cup leftover mashed potatoes
- 2 large potatoes peeled and grated
- 1 small onion finely chopped
- 1 tbsp cornflour
- 1/4 tsp salt
- 1/4 tsp black pepper
- 1/4 – 1/2 tsp garlic powder
Preheat oven to 475 degrees F/ 180 degrees C
Place the grated potatoes in between two paper towels. Press the water out of the potatoes.
In a large bowl combine the mashed potatoes, grated potatoes, onion, cornflour, salt, pepper and garlic powder. Mix well.
Form into round discs and place on a greased baking sheet.
Bake for 20 minutes, flip and bake for 15 more minutes or until golden brown.
Serve with breakfast or ketchup for your little picky eater.
- These can be fried, but don’t prematurely flip these guys or they will be a soggy mess. Fry each side for 5 minutes over medium heat, or until golden brown.