Hash browns are a classic breakfast dish, but often contain a lot of salt and fat. These hash cakes use nutritional yeast and onion as the main flavourings, and making in them in a panini press avoids the need for oil. They are relatively time consuming to make, so we usually make them when we have guests over for breakfast. They are great as part of a breakfast buffet, served with beans, avocado, tomatoes and/or mushrooms. We often make them a day ahead, then reheat them on the barbeque, for extra flavour.
Grate the potatoes and onion. Keep the onion separate.
(I find this is easiest done using a food processor, but my partner prefers to use the box grater, as he can't stand washing the food processor out afterwards!)
Place the grated potatoes into a large bowl. Fill the bowl with water, mix and squeeze the potatoes. The water will become milky. Drain and repeat until the water stays clear. Drain the water.
Squeeze the water out of the potatoes and grated onion. I like to do this using a salad spinner, working in batches. Alternatively, you can wrap the potatoes and onion in a tea towel and squeeze the water out. .
At this stage, you can turn on your panini press, to get it heated up.
Once the onion and potatoes are dry, add them to a dry bowl. Add the remaining ingredients and mix thoroughly.
Add handfuls of the mixture to the heated panini press. Close the press and hold the press down for about 10 seconds to make sure the hash cakes stick together. Allow the hash cake to cook for approximately 10 minutes, until golden brown. Don't be tempted to open the press too early, as the cake won't release from the hot plates, and will pull apart.
Continue in this way until the whole mix is cooked. Place the cooked hash cakes on a wire rack, to ensure they don't sweat, which would make them moist. Makes approximately 12 hash cakes.
If you don't have a panini press, you can use a non-stick frypan. Add handfuls of the mix to the pan, pressing the mix down with you hand. Cook until the bottom is golden. Turn the cakes and press down with a spatula to ensure the cakes hold together. Cook the second side until it is also golden brown.
Overall cooking time can be reduced if you fill the panini press each time, making large hash cakes. These can then be cut into smaller sections once cooked. A pizza cutter is good for this.
0 servings
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