potato, onion and parmesan hash browns

  • 1 small brown onion, coarsely grated 
  • 500g sebago (starchy) potatoes, peeled and coarsely grated 
  • 1 cup (110g) coarsely grated parmesan 
  • 1 teaspoon sea salt flakes, plus extra to serve 
  • cracked black pepper 
  • 100g unsalted butter, melted 
  • 100g goat’s curd, to serve 
  • ¼ cup dill leaves, to serve
  1. Place the onion and potato in a fine sieve placed over a bowl and press out any excess moisture.
  2. Place the potato mixture, parmesan, salt, pepper and 2 tablespoons of the melted butter in a large bowl and mix to combine.
  3. Heat the remaining butter, in batches, in a large non-stick frying pan and cook ¼ cup of the potato mixture, in batches, for 3–4 minutes each side or until golden brown.
  4. Drain on paper towel. Serve with the goat’s curd, dill, salt and pepper. Makes 12.
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