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Hash browns, yay!

September 29th, 2016

Hash browns have it all! 

Hash browns are so easy to make, we wonder why we don't make them more often! They're really a big hit at our table no matter in which combination served. 

You can find hashbrowns in almost every supermarket but it is such a pleasure to make them at home. You choose great ingredients and can vary the recipe to your liking. 
You can replace the potatoes with sweet potatoes or carrots and the flour with almond flour to prepare delicious gluten-free and paleo-friendly hash browns. 

Our recipe comes with a homemade carrot slaw, herb curd cheese and eggy sunny side up. 

This recipe is available in the Classic and Vegetarian Boxes in week 41 (deliveries 12./14.10.2016). Order your box now and get all the tasty organic ingredients and the recipes delivered to your doorstep. 

You want to take a look at the boxes? No problem, come visit us at the Lët'z Go Local Market on October 1st and 2nd. We will display the Classic Box 5 Meals for 2 Persons of week 41. 

 

Download recipe
45 min.570 kcal.4 pers.

Ingredients

  • Potatoes800  g
  • A box of 4 eggs2  pcs
  • Herb curd cheese2  pcs
  • Shallots2  pcs
  • Carrots600  g
  • Chives20  g
  • Pumpkin seeds30  g

Good to have at home

  • Salt
  • Pepper
  • Olive oil
  • Flour, any2 tbsp.
  • Lemon juice
  • Mustard à l'ancienne1 tsp.

How to do:

Instructions

  • Peel the potatoes and shred them into a bowl. Peel and chop the shallot. Combine the shredded potatoes with 1-2 eggs, flour, shallot and a good pinch of salt. Heat some olive oil in a large pan. Drop portions of the potato mixture into the pan and form them into a flat hash brown. Fry the hash browns for approx. 7 min. per side on medium heat until golden brown and crisp. Drain on kitchen paper afterwards and repeat with the remaining potato mixture. Keep the hash browns warm in the oven (100°C).
  • Peel the carrots and shred the into a bowl. Add a dash of lemon juice, 1-2 tbsp. olive oil and mustard. Knead for 1 Min. with your hands. Fold in chopped chives and pumpkin seeds afterwards. Season to taste with salt and pepper.
  • Add the herb curd cheese to a nice bowl.
  • Heat some olive oil in another pan and fry the eggs on low heat until set to your liking.

Serving

  • Arrange the hash browns with herb curd cheese, fried egg and carrot slaw on plates and enjoy while still hot.