The Best Hash Browns

This version is based on Rosti. The Swiss are famous for these wonderful potato cakes.
This kinda of breakfast is perfect after a night out and we had a good one last night.

There is a restaurant in Auckland famed for it’s hash browns we often go there for their Hash Browns but I have cracked the recipe no need to go out.
The secret is to use cooked potatoes. Best cooked the day before.

You can cook them in the microwave. Don’t peel them they are better cooked in their skins. Just prick them and for a small to medium potato about 2 minutes each potato.

This morning I hadn’t thought ahead and had to pop them in the fridge for a quick cool down.
You will need
1 med potato per person
1 tablespoons olive oil
1 large onion per 2 people sliced
Sea salt and freshly ground black pepper

Extra oil about 2 tablespoons
Gruyere Cheese grated

Meanwhile soften sliced onions in some olive oil.
Season with sea salt and freshly ground black pepper.

Take out your cooled potatoes and grate on the coarse side
See what happens to the skin. Easy peasy.



Add the cooked onions to the potatoes and mix well.

Add another 2 tablespoons olive oil to a pan that can go under the grill
When the oil is hot, add the potato mix and press down in the pan, making sure it is in a cake shape.
Turn the heat down and cook about 10 minutes until there is a golden crust.
Shake the pan gently you hash brown should move.

Now the next easy bit. You don’t have to flip

Just thrown grated gruyere cheese on top and stick under a hot grill till the cheese is bubbling.

Best served with eggs either fried or poached

I love bacon on the side, my husband is a smoked salmon nut.
A little of the homemade ketchup is pretty good.
Maybe a side order of sauteed mushrooms.
A little chopped parsley for the touch of green.

All in all a wonderful brunch.
If you don’t have to drive anywhere a bottle of Champagne is a perfect accompaniment.