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Hash Browns

nice for when you are sick and on rainy days.

Recipe by Vartika Sinha of Brisbane, AU

If you would like you can put some chilli in the mixture but you're better off not because it takes away the taste.

Ingredients vegetarian 4 servings

    • 2 medium potatos
    • salt an pepper to taste
    • oil, for frying



    1. Fill a medium pan with water and bring to boil. Peel the potatoes and cut them in half.
    2. Put the potatoes in the pan and bring the water back to boil, then boil for ten minutes or until just tender when pierced with a knife. Don't overcook or the potato will go mushy.
    3. Drain the potatoes and leave until cool enough to handle. Grate the potatoes, place in a bowl and season with salt and pepper, mix through.
    4. Shape the potato into rough patties about 10cm round. The starchiness of the potato will hold the patties together.
    5. Heat enough oil to fill the bottom of the pan, and cook the patties a few minutes on each side, or until golden brown and crispy. Drain on paper towels.