giant hash brown
Giant Hash Brown
Serves 4
Prep Time
10 min
Cook Time
15 min
Prep Time
10 min
Cook Time
15 min
  1. 1 kg / 2 lb potatoes (starchy)
  2. 1 small onion
  3. 1 tsp salt (plus more to taste)
  4. 2 tsp chives
  5. black pepper
  6. 4 tbsp extra virgin olive oil
  1. Finely chop the onion and set aside.
  2. Peel and grate the potatoes, placing the grated potato into a large bowl of water (this stops the potato from going brown while you continue grating).
  3. Using a large colander, rinse the potato until the water comes clear (to remove the starch which keeps the potato from going brown as well as making it crispy).
  4. Working a handful at a time, squeeze out the excess water and place into the bowl.
  5. Mix in the chopped onion, 1 tbsp of olive oil, salt, pepper and chives.
  6. Heat 2 tbsp olive oil in a 22cm/9 inch non stick pan over medium high heat.
  7. Place shredded potato mixture in pan, spread out and lightly pat down with a spatula. It should be about 1.5cm/0.6" thick.
  8. Cook for 5 to 8 minutes until golden brown and crispy. Use a spatula to lift a corner to check.
  9. Get a large plate and slide the hash brown onto it.
  10. Place the pan on top of the plate, then quickly flip upside down. Use a tea towel if you need so you can hold onto the fry pan when flipping.
  11. Drizzle the remaining 1 tbsp of oil around the edges of the fry pan. If your hash brown broke when you flipped it, use a spatula to lightly pat it back into shape.
  12. Cook until golden brown and crispy, about 4 to 6 minutes. Use a spatula to lift up to check.
  13. Slide out of the plan onto a serving plate. Season with additional salt if required.
  14. To serve, garnish with chopped parsley (optional) and cut into wedges.
Adapted from
Eat Plants Not Animals