Order by Monday, 16 December to ensure delivery in time for Christmas!🎄
the Ingredients
Instructions
A crunchy edged, morish hash brown with a tender potato inside, comes down to starting with the right potato and then following this technique of pre-cooking the grated potato before shaping into a patty. Once you have nailed the classic hash brown on the barbecue, why not mix it up with some garlic, herbs or even parmesan cheese!
- Prepare the barbecue for cooking using a Q Ware frying pan over direct medium heat (180°C - 230°C) or a full or half hotplate over direct medium heat (180°C – 230°C) and preheat as directed.
- Prepare the barbecue for cooking using a hotplate or barbecue safe frying pan over direct medium heat (210°C – 250°C) and preheat as directed.
- Prepare the barbecue for cooking using a hotplate or barbecue safe frying pan over direct medium heat (180°C – 230°C) preheat as directed.
- If using a 17” Weber Slate Griddle, prepare it for cooking using direct high heat (250°C-290°C)and preheat as directed. If using a 30” or 36” Weber Slate Griddle, prepare it for cooking using )direct medium-high heat (210°C-250°C)) and preheat as directed. Refer to Step 8 for information on Weber Slate Griddle settings.
- While the barbecue is preheating, remove the excess liquid out of the grated potato, by placing handfuls of the grated potato into paper towel and squeezing, allowing the excess liquid to drip into a separate bowl or sink. Discard the liquid and keep the drained potato. Season the potato with the salt and pepper.
- Once the barbecue is pre-heated, adjust your barbecue to the settings for hotplate or barbecue safe frying pan over direct medium heat (180°C – 230°C) cooking, as directed in step 2 and 3.Once the barbecue is pre-heated, adjust your barbecue to the settings for hotplate or barbecue safe frying pan over direct medium heat (180°C – 230°C) cooking.
- Once the griddle has preheated, scrape it clean with a scraper. Oil the griddle (approximately 2 tablespoons of olive oil) and spread it with the back of a spatula.
- Note: Depending on the size of your Slate, you may need to cook the potato in two batches. Add the ghee and potato to the griddle and cover with the Weber Basting Dome. Pre-cook the grated potato, stirring every minute or two, for 5 to 10 minutes or until the potato just begins to turn translucent.
- Note: Depending on the size of your hotplate or frying pan, you may need to cook off your potato in two batches. Add the ghee and potato to the pan / hotplate. Pre-cook the grated potato over direct medium heat, with the lid closed, stirring every minute or two, for 5 to 10 minutes or until the potato has just started to turn translucent and has a cooked appearance.
- Remove the potato from the pan / hotplate. Refresh the pan / hotplate with a spatula / paper towel if needed.
- Add a small amount of oil to the pan/ hotplate. Shape the partially cooked potato into 4 patties (roughly 1 cm thick) and add them to the pan / hotplate (cooking in batches if need). You can increase the temperature of your barbecue if desired as the hash brown potato just needs to brown on the outside. Cook for 3 to 5 minutes on each side or until deep golden.
- Add a small amount of oil to the griddle. Shape the partially cooked potato into 4 patties (roughly 1 cm thick) and place them on the griddle. Cook undisturbed for 3 to 5 minutes on each side, or until deep golden.
- Once cooked, place the hash browns on a plate lined with paper towel. Season with a little extra salt (if desired) and enjoy.
