Learn everything you need to know about how to make Hash Browns in a pie maker (or in your frying pan!) here.
These easy Hash Browns have been given a big tick of approval from my boys and they love to enjoy them not only at breakfast, but also at lunch and dinner time too. As you can see below, I also serve these as a side to a roast dinner (you can find more dinner platter ideas here) and they are also great with a BBQ too.
How to Make Hash Browns in a Pie Maker or Frying Pan
- It’s important to drain the fluid from the potatoes after your have grated them, otherwise they will be soggy and won’t hold together.
- You can use either peeled or unpeeled potatoes for this recipe.
- This recipe can be made using a pie maker or cooking in a frying pan. You will need to turn the Hash Browns over (carefully of course) using either method of cooking.
- You can halve this recipe if you wish.
- Once cooked, these are freezer friendly.
- This recipe will make approximately 20 Hash Browns, however you may get more/less depending on the size of your pie maker.
- The longest part of this recipe is the cooking time as they need to be made in batches.
You can find more easy recipes to make in your Pie Maker here.
How to Make Hash Browns
This easy Hash Brown Recipe requires just a few ingredients and couldn't be easier to make! You can cook these in both a Pie Maker or an Oven and both regular and Thermomix instructions included.
Servings: 20 Hash Browns
Equipment
- Pie Maker
Ingredients
- 1 kilogram potatoes grated
- 1/4 cup parmesan cheese grated
- 1/3 cup tasty cheese grated
- 40 grams butter metled
- 1 brown onion
- 1 garlic clove crushed
Instructions
- Place the butter into a small microwave safe bowl and cook in 30 second spurts until just melted. Set aside until needed.
- Grate the potatoes and place into a colander to drain the excess fluid. I find it helpful to use a spatula to help push it out.
- In a clean bowl, add the drained grated potatoes, crushed garlic, grated cheeses and grated onion. Add the melted butter and stir to combine.
- If using a pie maker, spoon the mixture into your preheated machine and cook for 7 minutes. Carefully turn the hash browns over and cook for a further 4 minutes. Repeat until you have used all of the mixture.
- If cooking on your stovetop, add 2 tablespoons of olive oil to your frying pan and heat over a medium/high heat. Use a large spoon to scoop up the mixture and another spoon to help shape it in your pan. Cook for 4 minutes before carefully turning over to cook for a further 3 -4 minutes or until golden and crisp. Repeat until you have used all of the mixture.
Notes
It's important to drain the fluid from the potatoes after your have grated them, otherwise your Hash Browns will be soggy and won't hold together. You can use either peeled or unpeeled potatoes for this recipe. This recipe can be made using a pie maker or cooking in a frying pan. You can half this recipe if you wish. The cooked Hash Browns are freezer friendly.
How to Make Hash Browns in a Thermomix
This easy Hash Brown Recipe requires just a few ingredients and couldn't be easier to make! You can cook these in both a Pie Maker or an Oven and both regular and Thermomix instructions included.
Servings: 20 Hash Browns
Equipment
- Pie Maker
- Thermomix
Ingredients
- 1 kilogram potatoes peeled
- 30 grams parmesan cheese
- 30 grams tasty cheese
- 40 grams butter
- 1 brown onion
- 1 garlic clove
Instructions
- Roughly chop the potatoes into 3cm pieces and place them into your Thermomix bowl. Mix for 6 seconds, speed 6 to grate. You will need to use your spatula to push the potato pieces down.
- Transfer the potato to your basket and place over the sink and use your spatula to squeeze out the excess fluid. Set aside to drain while you move onto the next step.
- Add the garlic, parmesan and tasty cheese to your Thermomix bowl and mix for 7 seconds, speed 8. Transfer to a separate bowl.
- Without washing the bowl, add the brown onion (which has been cut in half) and mix for 5 seconds, speed 5.
- Add the butter and cook for 3 minutes, 50 degrees, speed 1.
- Add the drained potato and cheese and garlic mixture and mix for 10 seconds, speed 4 on Reverse to combine.
- If using a pie maker, spoon the mixture into your preheated machine and cook for 7 minutes. Carefully turn the hash browns over and cook for a further 4 minutes. Repeat until you have used all of the mixture.
- If cooking on your stovetop, add 2 tablespoons of olive oil to your frying pan and heat over a medium/high heat. Use a large spoon to scoop up the mixture and another spoon to help shape it in your pan. Cook for 4 minutes before carefully turning over to cook for a further 3 -4 minutes or until golden and crisp. Repeat until you have used all of the mixture.
Notes
It's important to drain the fluid from the potatoes after your have grated them, otherwise your Hash Browns will be soggy and won't hold together. You can use either peeled or unpeeled potatoes for this recipe. This recipe can be made using a pie maker or cooking in a frying pan. You can half this recipe if you wish. The cooked Hash Browns are freezer friendly.
Enjoy!
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