Recipes
Crispy layered hash browns
Crispy, salty and golden on the outside, with a soft, fluffy centre. These layered hash browns take a little preparation, but once they’re pressed and chilled, they can be portioned and fried whenever you need them.
The secret is using a floury potato, seasoning every layer and pressing the mixture overnight. All the hard work happens in the prep, leaving you with an easy snack, side dish or brunch favourite that’s ready to fry.
Makes
Approximately 8 hash browns
Ingredients
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1 kg King Edward or Maris Piper potatoes (or any floury potato)
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2 tsp fine table salt, plus extra for seasoning
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½ tsp freshly ground black pepper
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Rapeseed oil, for deep-frying
Equipment
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Medium roasting tin or metal tray, approximately 20 cm square
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Baking paper
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Box grater
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Heavy tray, pan or weights for pressing
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Cooking thermometer or temperature probe, if available
Method
1. Partially cook the potatoes
Preheat the oven to 180°C/160°C fan/gas mark 4.
Place the whole, unpeeled potatoes on a baking tray and cook for approximately 25 minutes, depending on their size. They should be around 80–90% cooked and tender enough to grate, but still able to hold their shape.
Remove the potatoes from the oven and leave them to cool until they are comfortable to handle.
2. Prepare the potatoes
Cut the cooled potatoes in half. Leave the skins on for additional texture and flavour, or remove them if you would prefer a smoother hash brown.
Coarsely grate the potatoes into a large bowl. Add the salt and black pepper, then gently toss everything together. Avoid overmixing, as this can break down the potato and make the finished hash browns dense.
3. Layer and press
Line the roasting tin or metal tray with baking paper, leaving enough paper overhanging the sides to help lift the potato out later.
Add the grated potato to the tin in even layers, gently seasoning each layer as you go. Press the potato down firmly to remove any gaps.
Cover the surface with another sheet of baking paper. Place a second tray or pan on top and add enough weight to compress the potatoes evenly.
Transfer the tray to the fridge and leave it to press overnight.
4. Portion the hash browns
The following day, remove the weights and top layer of baking paper.
Carefully remove the pressed potato slab from the tin and transfer it to a chopping board. Cut it into eight rectangles, squares or any portion size you prefer.
Keep the portions chilled until you are ready to fry them. Chilling helps them remain firm and hold their shape in the oil.
5. Fry until crisp
Pour the rapeseed oil into a deep, heavy-based saucepan, ensuring the pan is no more than half full.
Heat the oil to 190°C. If you do not have a thermometer, drop a small strand of potato into the oil. It should immediately begin to bubble and rise towards the surface.
Working in batches, carefully lower the hash browns into the hot oil. Fry for approximately 4 to 6 minutes, turning when necessary, until deeply golden and crisp on all sides.
Do not overcrowd the pan, as this will reduce the temperature of the oil and prevent the hash browns from becoming properly crisp.
6. Season and serve
Use a slotted spoon to transfer the hash browns to a tray lined with kitchen paper.
Season immediately with fine table salt while they are still hot. Fine salt works particularly well because it sticks to the crisp surface more easily.
Serve straight away while the outside is crunchy and the centre is hot and fluffy.
Serving suggestions
Serve these crispy layered hash browns:
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As a snack with chilli sauce, garlic mayonnaise or ketchup
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Alongside poached eggs for brunch
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As a crispy alternative to roast potatoes
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Topped with mushrooms, wilted greens or roasted tomatoes
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As the base for a canapé or small plate
Safety note
Take care when deep-frying. Use a deep, heavy-based pan, never fill it more than halfway with oil and do not leave hot oil unattended.
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