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Mary Berry Hash Brown

Mary Berry Hash Brown - recipe card
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Crispy, golden hash browns with tender shredded potato and onion, bound with egg and flour for perfect shape. Inspired by Mary Berry’s classic technique, these are ideal for a hearty breakfast or as a side dish.

Ingredients

Scale
  • 2 large russet potatoes (about 1 lb total), peeled and coarsely grated
  • 1 small onion, peeled and coarsely grated
  • 1 large egg, lightly beaten
  • 2 tablespoons all-purpose flour
  • 1/2 teaspoon kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 2 tablespoons vegetable oil

Instructions

  1. Place the grated potatoes and onion in a clean kitchen towel or cheesecloth. Twist and squeeze firmly over the sink to remove as much liquid as possible. This step is essential for achieving crispy hash browns — excess moisture will cause them to steam rather than brown.
  2. In a large mixing bowl, combine the squeezed potato-onion mixture with the beaten egg, all-purpose flour, kosher salt, and black pepper. Stir with a fork until evenly incorporated. The mixture should hold together when pressed; if too wet, add 1 extra teaspoon of flour.
  3. In a 12-inch nonstick or cast-iron skillet, heat the butter and vegetable oil over medium-high heat until the butter melts and foams, then the foam subsides — about 2 minutes. The oil should shimmer but not smoke, indicating it is hot enough for frying.
  4. Using a 1/4-cup measuring cup, scoop the potato mixture and carefully drop it into the hot oil. Immediately flatten each mound with the back of a spatula to form even patties about 1/4-inch thick. Do not overcrowd the pan; cook in batches if necessary.
  5. Fry the hash browns for 4 to 5 minutes without moving them. The first side is ready when the edges are golden brown and the bottom is deep golden. Listen for a steady sizzle — if it fades, the pan temperature has dropped and you need to increase the heat slightly for the next batch.
  6. Using a thin metal spatula, carefully flip each patty. The underside should be an even golden-brown crust. Cook for another 3 to 4 minutes, until the second side is also golden and the center is cooked through (test by pressing gently — it should feel firm).
  7. Transfer cooked hash browns to a wire rack set over a baking sheet and keep warm in a 200°F / 93°C oven while you finish remaining batches. This prevents them from steaming on a plate and losing crispness.
  8. Repeat with remaining potato mixture, adding more butter and oil to the pan as needed (use 1/2 tablespoon each per batch). Serve immediately with eggs, bacon, or as a side to any breakfast dish.

Notes

Store leftover hash browns in an airtight container in the refrigerator for up to 3 days. To reheat, place on a baking sheet in a 375°F / 190°C oven for 5 to 7 minutes, flipping halfway, until hot and crisp. Alternatively, reheat in a dry skillet over medium heat for 2 to 3 minutes per side. For longer storage, place uncooked patties on a parchment-lined baking sheet, freeze until solid, then transfer to a freezer bag. Cook from frozen directly in hot oil, adding 2 to 3 minutes to the total cooking time.

Nutrition

Keywords: hash brown, Mary Berry hash brown, crispy potato pancake, shredded potato breakfast, easy hash brown, golden potato patty, British breakfast side, homemade hash browns, potato side dish, simple hash brown recipe

Find it online: https://maryberrycooks.co.uk/mary-berry-hash-brown/