Hash browns

Crispy hash browns are a must for the full English breakfast. With just three ingredients and being freezeable, too, they're easy to add to your next fry up

  • Prep:10 mins
    Cook:20 mins
    Plus chilling
  • Easy

Nutrition per serving

  • kcal 264
  • fat 21g
  • saturates 8g
  • carbs 16g
  • sugars 1g
  • fibre 2g
  • protein 2g
  • salt 0.4g


  • 3 medium-sized potatoes (approx. 370g in total, unpeeled, left whole – Maris Pipers, King Edward and Desirée are all good choices)
  • 50g butter, melted
  • 4 tbsp sunflower oil


Add flavours

Use this recipe as a blueprint to add other ingredients to. Sliced spring onion, chopped herbs or ground spices are all easy additions.


  1. Cook the potatoes in a saucepan of boiling water for 10 mins then drain and set aside until cool enough to handle.

  2. Coarsely grate the potatoes into a bowl discarding any skin that comes off in your hand as you grate. Season well with salt and pepper and pour over half the butter. Mix well then divide the mix into 8 and shape into patties or squares. The hash browns can be prepared a day ahead and chilled until ready to cook or frozen for up to a month.

  3. To cook, heat the oil and the remaining butter in a frying pan until sizzling and gently fry the hash browns, in batches if needed, for 4-5 mins on each side until crisp and golden. Serve straight away or leave in a low oven to keep warm.

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