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Hash Brown Fries

Pan4

Hash brown fries are a fun twist on classic hash browns, shaped into fry-style pieces for maximum crunch. They are crispy outside, soft inside, and perfect for breakfast, brunch, or snacking.

Serve them with ketchup, garlic mayo, or hot sauce for an easy crowd-pleaser.

Ingredients

  • 1/2 tsp Paprika optional
  • 2 tbsp Cornflour
  • 800 g Potatoes peeled and coarsely grated
  • 1 tsp Salt or to taste
  • Ketchup optional dip, to serve
  • 1 Eggs beaten
  • 2 tbsp Olive Oil for baking or frying
  • 1/2 tsp Black Pepper

Method

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  1. Grate potatoes and place in a clean tea towel. Squeeze out as much liquid as possible.
  2. Transfer potatoes to a bowl and mix with cornflour, egg, salt, pepper, and paprika.
  3. Shape into short fry-like logs and place on a tray.
  4. For baking: brush with oil and bake at 220°C (200°C fan) for 25–30 minutes, turning halfway.
  5. For frying: shallow-fry in hot oil over medium heat for 3–4 minutes per side until deep golden.
  6. Drain on kitchen paper, season lightly, and serve hot with your preferred dip.

Notes

Squeeze out as much moisture as possible from the potatoes for better crispness.

Do not overcrowd the pan or tray so the fries brown properly.

For extra crunch, chill shaped fries for 15 minutes before cooking.

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