Everyone has their food weaknesses. For many years mine would have been a list as long as your arm. Basically, if it was slightly bad for you and legally edible I’d have probably craved it at some point. These days I’ve got much more control over my impulses when it comes to food – though there are still some things I just don’t seem to be able to get enough when they’re nearby. My biggest ongoing weakness is probably fresh crusty bread and butter… Why it can’t be something a little more healthy I just don’t know!
For Michael, who has always been a lot more restrained than me, his culinary Achilles’ heel comes in two forms. Yorkshire puddings and Hash Browns. Put a plate of either near him and I can guarantee that his fork will be regularly going back for more. Even when the rest of his plate of food doesn’t really warrant them! I love him for it – it’s the one time he really behaves like me around food.
You can’t blame him either, can you? What’s not to love about the combination of crunchy crust and soft middle of a hash brown! Especially when topped with a runny egg yolk, which to my mind makes the perfect dipping sauce.
I know you can buy perfectly fine hash browns from the supermarket. And yes, they come with the benefit of lurking in the freezer until needed. But it’s just not the same as making your own, is it? I quite like the routine of making breakfast on a lazy weekend morning and these oven-baked hash browns are surprisingly therapeutic. Especially once they come out of the oven with those lovely golden edges just waiting to be scoffed!
Oven-Baked Hash Browns
- 400 g Potatoes
- 2 Spring Onions thinly sliced
- 25 g Butter
- 1 tbsp Olive Oil
- 1 tsp Sea Salt
- ½ tsp Smoked Paprika
- ½ tsp Garlic Granules
- ½ tsp Onion Granules
- ½ tsp Freshly Ground Black Pepper
- Spray Oil
- Pre-heat the oven to 180°C
- If your potatoes have thick skins then peel them, otherwise just gently scrub off any surface dirt. Grate the potatoes on the coarse side of a box grater. Put into a clean tea towel, or some strong kitchen paper, then squeeze out as much moisture as you can. Put into a large bowl, along with the spring onions.
- Put the butter, oil and spices into a small pan over a medium heat. Once the butter is melted stir to mix everything together, then pour over the grated potatoes. Stir to coat the potato in the spiced oil mixture.
- Spray six holes of a muffin tin with oil, then divide the potato mixture between them. Press down gently with the back of a spoon to ensure there aren’t any gaps in the bottom of each section of the tin.
- Bake for 40-45 minutes, until golden brown and crisp. Carefully remove the hash browns from the pan and serve hot, straight from the oven.
|Estimated Values per Serving|
|of which Saturates||7||g|
|of which Sugars||2||g|
|Note: Nutritional information shown is per serving of the above recipe. Any side dishes or garnishes shown in photos are not included in these values, unless they are specifically listed as part of the recipe.|