Recipe Tip: Luxembourg Hash Browns - Falstaff

Recipe Tip: Luxembourg Hash Browns - Falstaff

Top Recipe. All ingredients and tips for getting it right. In the new 'Zero Food Waste' cookbook, the Too Good To Go team combines crispy pan-fried potato hash browns with apple compote. The sweet and savoury combination of apple and potato is a classic, and this dish is easy and inexpensive to prepare, too.



    1. Step 1

      Using a box grater, grate the onion and potatoes into a bowl.
    2. Step 2

      Add the egg, flour and parsley and season with salt.
    3. Step 3

      Mix everything well and let it rest for 30 minutes. When the time is up, give it another good stir.
    4. Step 4

      Heat a half-inch layer of oil in a heavy-based pan over a medium heat. To test if the oil is hot enough, add a teaspoon of batter to the pan – it should sizzle vigorously.
    5. Step 5

      Divide the potato mixture into 4 equal potato pancakes, flattening them gently.
    6. Step 6

      Fry the pancakes for 2–3 minutes, then carefully turn and cook for a further 2–3 minutes or until the pancakes are cooked through.
    7. Step 7

      Remove them from the pan and place them on a plate lined with kitchen paper to absorb excess oil.
    8. Step 8

      Season with salt and serve them hot, with the stewed apples.
    9. Step 9

      Pan-fried Pike Fillets with Beans and Brown Butter Firm white-fleshed fish such as pike is a natural with its classic accompaniment, browned butter. Add a twist of lemon and a trio of green vegetables and there really is no finer fishy feast. Fish
    10. Step 10

      Sicilian Cassata Tartlets Sicilian cassata, flavoured with candied fruits that recall the heat of the Sicilian sun, is an island classic. This recipe riffs on the idea, and makes individual cakes that are perfect for serving to guests. Dessert
    11. Step 11

      Irish Stew Slow-cooked lamb with red wine and vegetables is irresistible on a cold evening. This hearty one-pot cracker from Ireland is just the thing to chase those chills. Meat
    12. Step 12

      Fried Carp with Cauliflower & Savoy Cabbage The mild taste of carp lends itself well to pan-frying. Here Austrian chef Klaus Hölzl pairs carp with cauliflower and savoy cabbage, for a dish that's just right for a wintry supper.
    13. Step 13

      Scandinavian Potato Salad Danish cooks are famous for their reinvention of contemporary fine dining. Their passion for first-class potatoes endures nonetheless – and this recipe shows just how good a simple potato salad can be. Use top-quality waxy young potatoes for the best results. Salad