I have great memories of my mum making hash browns for us as a special treat. My sisters and I loved them. This recipe is very similar to my mums but I use rice flour so they are gluten free, which means I eat them too! You could use plain flour if you are happy to have them contain gluten. I also use coconut oil to fry them up in, but you could use a different oil if you preferred.
I find making these so much easier with the food processor which shreds the potato so neatly.
I also find that with the food processor, there isn’t as much liquid as when I hand grate them.
To remove the excess liquid I still use the trick my mum taught me, which was to use a clean tea towel and wring out the juices. Works a treat. I make these in small batches, using two pans.
You can eat them straight up, but if you are wanting to make them all up first, you can keep them warm in the oven.
They would make a great accompaniment to a cooked breakfast, but my kids happyily ate them on their own.
- 2 kgs potatoes
- 4 tbsp rice flour
- 2 eggs
- ½ tsp Himalayan Pink Salt
- Coconut oil to shallow fry
- If you want to serve these all together, preheat the oven to 100 degrees Celsius and line a baking tray with paper towel.
- Peel and shred or grate the potatoes.
- Place the grated potatoes onto a clean tea towel and squeeze out excess liquid.
- Place the potato into a large bowl. Lightly whisk the eggs and then add them to the potatoes. Then add flour, salt and stir so it is well combined.
- Add oil to a large frying pan, so it covers the bottom of the pan. Using a ¼ cup measure, add 4 - 6 hash browns to the pan.
- Press them down with an egg lifter. Fry for a couple of minutes each side or until they are golden on each side.
- Place the cooked hash browns into the oven to keep them warm.
- Add more oil to the pan if required and then add more hash browns to the pan. Repeat this process until you have cooked all the mixture.
- Once you have cooked them all, sprinkle with extrabsalt and serve.
Our weekly menu plan
Keeping it simple and loaded with family favourites this week.
Day | Week Commencing 6th Apr |
|
|---|---|---|
| Mon |  | Slow cooker shredded beef and rocket salad |
| Tue |  | Sweet chilli chicken wraps |
| Wed |   | Fried rice Gluten free meatballs |
| Thu |   | Slow cooker rogan josh Green veggies |
| Fri |  | Home made hamburgers and salad |
| Sat |  | Tacos |
| Sun |   | Chicken schnitzel and vegetables 100s biscuits |
| Shopping List | Weekly menu plan shopping list 150406 | |
PWK Menu Planning App
If you are looking for further recipe inspiration, check out my complete list of Family Friendly Recipes. You might like to also check out the Planning With Kids Menu Planning App.
The kid friendly menu planning app allows you to:
- Create weekly menu plans quickly, choosing as many meals per day as you would like to plan for.
- Generate the shopping list for all the meals selected.
- Modify the shopping list to check off items you already have at home.
- Email the shopping list to yourself and/or others.
The most popular recipes from the blog have been included and more will be added on a regular basis. Each recipe lists the ingredients required, easy to follow instructions and a photo from the blog.
What are your favourite ingredients for a stir fry?