Hash Brown

by Editorial Staff

Summary

Prep Time	20 mins
Total Time	20 mins
Course	Breakfast
Cuisine	European
Servings (Default: 4)

Ingredients

500 g potato (s), peeled and rouhly rated
1 medium egg (s), whisked
1 onion (s), peeled and cut into small cubes
some rapeseed oil or sunflower oil for frying
Salt and pepper, black, ground

Instructions

Put the roughly grated potatoes in a kitchen towel, fold the towel over it and twist both ends against each other until no more liquid comes out. Mix the grated potatoes in a bowl with the onion cubes, the beaten egg, a good pinch of salt and some fresh, ground pepper.
Heat oil in a large pan. Pour in the dough in portions with a large spoon and press it a little wide, so that 1 cm thick buffers are formed. Bake for 3-4 minutes on each side over medium heat until crispy and golden brown.
Served alone for breakfast or as a side dish with fried eggs and bacon.

About Editorial Staff

The Boss Kitchen editorial staff oversees content review, fact-checking, and recipe verification across the site. Published articles pass through the editorial team before going live, ensuring ingredient lists, techniques, cooking times, and nutritional claims hold up in a home kitchen. The team coordinates contributions across the site writers, handles reader corrections, and maintains consistency in measurement conventions, safety guidance, and dietary labeling. Posts under this byline typically represent team-reviewed reference material, site announcements, or editorial roundups rather than individual-author features, and they are held to the same sourcing standards as bylined recipe and product coverage.