The word “hash” is derived from the French word “hacher” which means “to hack” or chop or perhaps its Scandinavian derivative “haka” meaning to chop, and hakade potatis (“chopped potatoes”). An actual recipe that approximates today’s well known dish can be found in the 1887 “Kitchen Companion” by Maria Parloa, where she describes the dish of “hashed and browned potatoes” as a fried mixture of cold boiled potatoes which is folded “like an omelet” before serving. Hash browns was a popular dish included on breakfast menus in New York City as early as in the mid- 1890s.
This recipe includes zucchini for that extra fresh feel, a hint of baking powder to help the mixture puff, and a bit of cayenne pepper to add a kick to the flavour.
You will need
- 2 medium potatoes (shredded)
- 1 medium zucchini (finely chopped)
- 1 medium onion (finely chopped)
- ¼ cup all-purpose white wheat flour
- 1 whole egg
- 1 teaspoonful baking powder
- salt and pepper to taste
- 1 teaspoonful of cayenne pepper
- one crushed garlic clove
- a small bunch of finelly chopped coriander
- 1 cup oil for frying
Try these delicious hash browns with yoghurt or freshly made tzatziki
- Rinse the shredded potatoes until the water is clear, drain and squeeze them dry. Place in a bowl, and mix well in the onion, zucchini, coriander, flour, baking powder, garlic, cayenne pepper and egg.
- Heat about 1 cm of oil in a large heavy skillet over medium-high heat. When the oil is sizzling hot, place the mix into the pan in a 11/2 cm thick layer. Cover the whole bottom of the pan and repeat with more of the mix. Cook until nicely browned on the bottom, then flip over and brown on the other side. It should take at least 5 minutes per side. Cut into quarters for easier flipping. Remove from pan, and drain on absorbent kitchen tissue. Season with salt and pepper and serve.
the kitchen sorcerer 