Potato and Carrot Hash Browns


  • 2 large potatoes
  • 5 small carrots, coarsely grated
  • 1 egg, lightly whisked
  • 1 1/2 tbsp plain flour
  • Pinch of salt
  • Olive oil, to shallow-fry


Coarsely grate potato and place in a colander. Use your hands to squeeze out as much liquid as possible. Transfer to a bowl. Add the carrot, egg , flour and salt, and stir until well combined. Divide into 12 equal portions. Add enough oil to a frying pan to reach a depth of 2cm. Heat over medium-high heat. Spoon 4 portions of mixture around edge of pan and flatten slightly. Cook for 2 minutes each side or until cooked through. Repeat in 2 more batches, reheating and topping up oil, if necessary, between batches. Season with salt and serve immediately.

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