Probably one of the nicest breakfast foods, super simple to make and taste as good as deep fried ones. These are well worth the wait while they cook. It is possible to freeze them to eat at a later date.
These work best cooked in a silicon mini muffin tray as this browns the sides and base.
makes 12 small hash browns, SW buddies 6 hash browns = your HE A and1 syn
- 2 medium sized potatoes
- 6 spring onions finely sliced
- 60g Parmesan Cheese
- 1 teaspoon garlic salt
- ground black pepper
- 1 teaspoon olive oil
- peel and grate the potatoes. Put the grated potato in a sieve and press out as much as the starchy water, transfer the grated potato to some kitchen towel (or a tea-towel) place another piece over the potato. Use your hands (or rolling pin) to get rid of as much water as possible. You can repeat this process several times if needs be.
- finely grate the Parmesan Cheese
- finely slice the spring onions into small pieces, include most of the green part as well as the white.
- in a bowl combine the potato, cheese, spring onion, garlic salt, pepper and oil, mix well
-use a mini muffin tin to make 12 hash browns
- bake in oven at 220°C/ Gas Mark 8 for 40 minutes, pop the hash browns out of the tray and turn them over so that the top also browns nicely. Cook for a further 10 minutes. -Turn out on to a piece of kitchen towel and stand for five minutes so the kitchen towel can soak up any extra oil
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