Hashbrowns & Toast Recipe
Make Hashbrowns & Toast Recipe in just 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Hashbrowns
Toast
Method
Hashbrowns
- 1
Prepare the Potatoes
Peel and grate the Russet potatoes using a box grater or food processor. Place the grated potatoes in a bowl of cold water and let them soak for about 10 minutes to remove excess starch.
- 2
Drain and Dry
After soaking, drain the potatoes and use a clean kitchen towel to squeeze out as much moisture as possible.
- 3
Cook the Onion
Finely dice the medium onion. In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the diced onion and sauté until translucent, about 3-4 minutes.
- 4
Cook the Hashbrowns
Increase the heat to medium-high. Add the drained grated potatoes to the skillet with the cooked onions. Spread them out evenly and press down gently. Season with salt and pepper. Cook for about 5-7 minutes on one side until golden brown, then flip and cook for another 5-7 minutes until crispy on the other side.
Toast
- 5
Toast the Bread
While the hashbrowns are cooking, toast the sourdough bread slices in a toaster or on a skillet until golden brown on both sides.
- 6
Butter the Toast
Once toasted, spread butter evenly over each slice of bread while still warm.
- 7
Add Jam or Preserve
Top each buttered toast slice with a tablespoon of your choice of jam or preserve.
