Cheesy Hash Browns
Serves: 6
Ingredients
Directions
Place the potatoes in a pot of water and bring to a boil, once boiling, leave to par-cook for about 5-6 minutes. Drain and leave potatoes to cool.
Once cool enough to handle, grate the potatoes into a large bowl.
Add the grated Dubliner Red cheese, flour, smoked paprika, salt and pepper and toss together with a large spoon to evenly distribute the ingredients.
Add the egg and mix until there is no visible dry flour.
Divide the mixture into 6 equal portions and lightly shape each portion into a flattened round cake about 1.5cm thick. Set aside.
Heat a large pan over medium high heat with a drizzle of oil, once hot, add the butter. Once butter has melted and is starting to foam, arrange the hash browns in the pan. Leave to cook until golden underneath, about 3 minutes.
Carefully turn hash browns over and cook for a further 3-4 minutes.
Place cooked hash browns on paper towel to drain, then serve hot.
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Ingredients
Directions
Place the potatoes in a pot of water and bring to a boil, once boiling, leave to par-cook for about 5-6 minutes. Drain and leave potatoes to cool.
Once cool enough to handle, grate the potatoes into a large bowl.
Add the grated Dubliner Red cheese, flour, smoked paprika, salt and pepper and toss together with a large spoon to evenly distribute the ingredients.
Add the egg and mix until there is no visible dry flour.
Divide the mixture into 6 equal portions and lightly shape each portion into a flattened round cake about 1.5cm thick. Set aside.
Heat a large pan over medium high heat with a drizzle of oil, once hot, add the butter. Once butter has melted and is starting to foam, arrange the hash browns in the pan. Leave to cook until golden underneath, about 3 minutes.
Carefully turn hash browns over and cook for a further 3-4 minutes.
Place cooked hash browns on paper towel to drain, then serve hot.