Sunday, July 6, 2008

CORE Hash Browns / Potato Cakes

These hash browns (potato cakes) are baked, not fried.
Serve for brekkie with eggs and/or bacon or as a side for main meals.

Serves: 10 hash browns

Difficulty: Easy

  • 450g potato
  • 1 egg, beaten
  • 1/2 onion, chopped small or grated
  • pepper and salt
  • 1 tsp dried mixed herbs or Italian herbs
  • parsley if you have it for colour

Grate potatoes coarsely and put in a sieve. Push down on potato to squeeze out excess juice
Beat the eggs, add herbs, seasoning and onion.
Add potato and stir through.
Spray oil into 10 muffin cups
Put a spoonful in each cup and push down with back of spoon. They need to be 1 to 1.5 cm thick at most, or will be a bit soggy.
Spray oil on top and bake at bottom of oven at 180*C for 45-60 mins.
They should be fairly dark "golden" colour.
They are easier to remove if you let cool for 5 mins.

Not on Core? Each hash brown if approx 0.5 pts (making 10)

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