These hash browns are baked in muffin tins which means that they don't fall apart but still tastes wonderful: fluffy on the inside and beautifully crisp and golden on the outside!
4 large potatoes, finely grated
1 onion
30ml butter, melted
15ml cornflour
2,5ml salt
Preheat your oven to 190℃.
Grease a muffin tin with at least 8 holes.
Peel the potatoes and onion and grate them finely. I do mine in the food processor.
Scoop the grated onion-potato mixture into a clean tea towel, hold it over the kitchen sink and twist and squeeze the towel to remove as much moisture from the grated mixture as possible. The drier the mixture, the more successful the hash browns will be.
Add the grated vegetables to a mixing bowl and drizzle over the melted butter.
Sprinkle the cornflour and salt over the mixture and mix/rub everything together so that all of the potato gets some of the cornflour and salt.
Divide the mixture evenly between 8 muffin holes, filling each about two-thirds full and then pressing the mixture down into the tin.
Bake the hash browns for 30 minutes, turn the heat up to 220℃ and bake for 15 minutes more.
Remove from the oven and loosen the outsides with the blade of a sharp knife.
Serve warm.
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