Homemade Hash Browns
A crunchy edged, morish hash brown with a tender potato inside, comes down to starting with the right potato and then following this technique of pre-cooking the grated potato before shaping into a patty. Once you have nailed the classic hash brown on the barbecue, why not mix it up with some garlic, herbs or even parmesan cheese!
Prepare the barbecue for direct cooking over medium heat (180°C-230°C) with a large Weber Ware frying pan or hotplate.
While the barbecue is preheating, grate the potatoes into a large bowl. To remove the excess liquid out of the potato, place handfuls of the grated potato into paper towel and squeeze, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.
If you are using a large frying pan you will need to pre-cook the potato in two batches, so only use ½ the ghee along with ½ the grated potato. Add the ghee and potato to the pan/ hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance. Remove the potato from the pan/ hotplate. Refresh the pan/hotplate with a spatula/ paper towel if needed.
Add a small amount of oil to the pan/ hotplate, shape the potato into 4 patties (roughly 1cm thickness) and add them to the pan/ hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.
Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.
Ingredients
Directions
Prepare the barbecue for direct cooking over medium heat (180°C-230°C) with a large Weber Ware frying pan or hotplate.
While the barbecue is preheating, grate the potatoes into a large bowl. To remove the excess liquid out of the potato, place handfuls of the grated potato into paper towel and squeeze, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.
If you are using a large frying pan you will need to pre-cook the potato in two batches, so only use ½ the ghee along with ½ the grated potato. Add the ghee and potato to the pan/ hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance. Remove the potato from the pan/ hotplate. Refresh the pan/hotplate with a spatula/ paper towel if needed.
Add a small amount of oil to the pan/ hotplate, shape the potato into 4 patties (roughly 1cm thickness) and add them to the pan/ hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.
Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.