There’s nothing quite like a properly crispy hash brown to make a weekday breakfast feel like an occasion. This homemade version takes the classic to the next level with a genuine kick of spice, a golden, crunchy exterior and a soft, fluffy centre – worlds apart from the frozen supermarket version. Serve them alongside eggs and bacon for a hearty cooked breakfast, or simply on their own with a dollop of sour cream and a squeeze of lime. However you plate them up, these are guaranteed to liven up your breakfast table.

Homemade Spicy Hash Browns

Serves 4 | Prep: 15 minutes | Cook: 20 minutes

Ingredients

• 4 large starchy potatoes (such as Sebago or Russet), peeled
• 1 small brown onion, finely grated
• 2 cloves garlic, minced
• 1 teaspoon smoked paprika
• 1/2 teaspoon cayenne pepper (adjust to taste)
• 1/2 teaspoon ground cumin
• 1/4 teaspoon chilli flakes, plus extra for serving
• 1 teaspoon salt, plus extra to taste
• 1/2 teaspoon black pepper
• 1 egg, lightly beaten
• 2 tablespoons cornflour
• Vegetable or neutral oil, for frying

Method

1. Coarsely grate the potatoes using a box grater or food processor. Place the grated potato in a clean tea towel or muslin cloth and squeeze firmly over the sink to remove as much excess liquid as possible — this is the secret to a properly crispy hash brown, so don’t rush this step.
2. Transfer the drained potato to a large bowl and add the grated onion, garlic, smoked paprika, cayenne pepper, cumin, chilli flakes, salt and pepper. Mix well to combine.
3. Add the beaten egg and cornflour, and mix again until everything is evenly coated and holds together when pressed.
4. Heat a generous layer of oil in a large non-stick frying pan over medium-high heat. Once hot, scoop portions of the potato mixture into the pan, flattening each into a patty roughly 1.5cm thick with the back of a spatula. Don’t overcrowd the pan — cook in batches if needed.
5. Fry for 4–5 minutes on each side, until deeply golden and crisp, pressing down gently partway through to help them hold their shape. Resist the urge to move them too early, as this is what gives you that satisfying crunchy crust.
6. Transfer to a plate lined with paper towel to drain any excess oil, and sprinkle with a little extra salt and chilli flakes while still hot.

Tips

• For extra crunch, add a tablespoon of finely diced capsicum or shallot to the mixture.
• If you like things fierier, a finely diced fresh chilli or a dash of hot sauce stirred through the mixture will really turn up the heat.
• These freeze well once cooked — simply reheat in the oven or air fryer until hot and crispy again, rather than the microwave, which will leave them soft.
• Serve with a cooling dollop of sour cream, guacamole or a fried egg on top to balance out the spice.