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INGREDIENTS<\/strong><\/p>\n 1 Kg Potato METHOD<\/strong><\/p>\n 1 Preheat oven to 120C or 100c fan-forced. NOTE INGREDIENTS 1 Kg Potato 2 Tbsp Plain Flour 1 Egg, Lightly Whisked Pinch Of Salt Vegetable Oil, To Shallow-Fry METHOD 1 Preheat oven to 120C…<\/p>\n","protected":false},"author":1,"featured_media":0,"parent":0,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"footnotes":""},"wf_page_folders":[19],"class_list":["post-651","page","type-page","status-publish","hentry"],"_links":{"self":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/651","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages"}],"about":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/comments?post=651"}],"version-history":[{"count":0,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/pages\/651\/revisions"}],"wp:attachment":[{"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/media?parent=651"}],"wp:term":[{"taxonomy":"wf_page_folders","embeddable":true,"href":"https:\/\/grub.fairgomate.net\/index.php\/wp-json\/wp\/v2\/wf_page_folders?post=651"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}
\n2 Tbsp Plain Flour
\n1 Egg, Lightly Whisked
\nPinch Of Salt
\nVegetable Oil, To Shallow-Fry<\/p>\n
\n2 Line a baking tray with paper towel.
\n3 Coarsely grate the potatoes into a colander.
\n4 Use your hands to squeeze out as much excess liquid as possible.
\n5 Transfer potatoes to a bowl.
\n6 Add the flour, egg and salt to the potato, and stir until well combined.
\n7 Divide mixture into 12 equal portions.
\n3 Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat to 190\u00b0C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Spoon 4 portions of potato mixture around the edge of the pan and flatten slightly to form 8cm discs. Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp.<\/p>\n
\nUse an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary.
\nSeason hash browns with salt to serve.<\/p>\n","protected":false},"excerpt":{"rendered":"