Prep 15 mins
Cook 15 mins
"Hash" stir fried in a pan is an easy, staple mixture of a bunch of finely diced foods. <br> Unlike the machine-formed and deep fried hash brown patties you're used to, you can make wholesome, fresh ones on the stove at home. <br> Adding garlic, onions, leeks, zucchini, or green onion makes a super flavourful meal! Don't be shy with the salt, either, as salt and potatoes go hand-in-hand. <br> PROTIP: Press into patties for a potato pancake, or stir fry hash mixture until golden for true hashbrowns.
- 3 large raw potatoes, grated
- raw potatoes, grated
- 1 egg
- 1⁄2 teaspoon salt, to taste
- 1⁄4 teaspoon pepper, to taste
- 1 small onion, minced (optional)
- 3 green onions, sliced thin (optional)
- 1 tablespoon fresh parsley, minced (optional)
- 1 tablespoon minced garlic (optional)
- 1⁄4 cup grated zucchini, squeezed dry (optional)
- Grate raw potatoes on a cheese grater (and zucchini, if using).
- Add 1 egg to bowl, beat until frothy.
- Squeeze potatoes (and zucchini) as dry as you can in a tea towel. This helps the hash browns stick together. Add to bowl.
- Mince garlic and onion (if using). Add to bowl.
- Add salt and pepper, to taste, and mix contents of bowl.
- If batter won't stick as a patty pressed in your hands, add another egg and mix well.
- Preheat frying pan or electric griddle to medium-high.
- Oil hot pan lightly with butter on a paper towel, cooking spray, or liquid oil.
- Press handfuls of batter into patties for potato pancakes, and set lightly on the pan (if you drop them, they will fall apart).
- Cook patties until bottoms are lightly browning, flip once.
- cook other side to brown, serve hot.
- If making hashbrowns, stir fry potato mixture in a hot pan until the edges of shredded potatoes start browning. Serve hot.