Cheesy Pickle Hashbrowns

It's hard to improve on the humble hash brown. However, if you're looking to mix it up a bit, these herby, pickley hashbrowns are the answer.

Serves 4

Dish by Spencer Lengsfield

Ingredients

The hash browns:

3 largepotatoes

2 largedill pickles

3 tbspcornflour

1 tspgarlic powder

1 tsponion powder

1 tspcelery salt

1 tbspchives, finely chopped

1 tbspfresh dill, finely chopped

Low moisture mozzarella, sliced

To serve:

Vegetable oil, for frying

Sausages and fried egg, to serve

Extra herbs

These hash browns are super crispy, and the secret is par cooking the potatoes and mixing them with cornflour before frying.

Method

Grate your potatoes, then place in a bowl of ice water for 15 minutes.

Add your grated potatoes to seasoned boiling water, and cook for 3 minutes. Drain well.

Allow to cool slightly, then pop into a tea towel and squeeze all of the moisture out. It will be slimy from the starch, but that's okay!

Grate the pickles, then squeeze out the moisture of those too.

Add the dry potatoes and pickles to a bowl, along with cornflour, seasonings, and herbs.

Grease a metal cookie cutter, and press the hash brown mix into the ring, with a piece of cheese in the middle. Repeat until you have 8 hash browns. Pop into the freezer for at least an hour.

Preheat the vegetable oil to 170 C. Pop the hash browns in, and fry until golden and super crispy.

Finish with flaky salt and more herbs, and that's it!

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Spencer Lengsfield

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Spencer has been cooking since she got her first Easy-Bake oven at four years old, and began recipe developing professionally whilst completing her Master’s degree in 2020. Born in Los Angeles, she has an inherent love for all things Mexican, Japanese, and Korean, but is also heavily influenced by her family's Louisiana heritage. Spencer loves bright flavours, spice and fusion food. If she were a food, she'd be kimchi - versatile, spicy and funky.