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.
- 2potatoes, peeled
- 1egg, lightly beaten
- ½ teaspoon(s)salt, plus extra to serve
- 1 tablespoonflour
- 1 stalk(s)parsley
- sunflower oil, for frying
- stewed apples, to serve
Step 1Using a box grater, grate the onion and potatoes into a bowl.
Step 2Add the egg, flour and parsley and season with salt.
Step 3Mix everything well and let it rest for 30 minutes. When the time is up, give it another good stir.
Step 4Heat 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.
Step 5Divide the potato mixture into 4 equal potato pancakes, flattening them gently.
Step 6Fry the pancakes for 2–3 minutes, then carefully turn and cook for a further 2–3 minutes or until the pancakes are cooked through.
Step 7Remove them from the pan and place them on a plate lined with kitchen paper to absorb excess oil.
Step 8Season with salt and serve them hot, with the stewed apples.
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