Herbed Hash Browns

Herbed Hash Browns

Posted by Kim McCosker on

Herbed Hash Browns

Serves 12 hash browns


  • 4 potatoes peeled
  • 2 cloves crushed garlic
  • 2 sprigs rosemary picked and finely chopped
  • 3 tablespoons (60g) olive oil


  • Coarsely grate potatoes, then using hands, squeeze out as much excess liquid as possible and put into a bowl.
  • Add garlic and rosemary and season well with sea salt and cracked pepper.
  • In a large nonstick frying pan, add one tablespoon of oil and heat until shimmering but not smoking.
  • Place 4 x quarter-cup portions of potato mixture in the pan and gently flatten each using a spatula.
  • Cook over medium heat for 2 minutes or until browned.
  • Turn and cook the other side until crisp and golden brown.
  • Remove hash brown and drain on absorbent paper. Repeat with remaining mixture.

Recipe Notes

These are also delicious served as a side with a meal.

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