These babies were born out of the I want to create a cafe style hash brown without frying and that didn't turn out like a rosti. I am happy to report back these are a success!
These oven baked hash browns are crisp and golden on the outside but soft and fluffy on the inside. There is no oil, eggs or even flour used so these are allergy free, delicious and can be enjoyed by all.
Boil 4 whole medium sized potatoes until they are cooked but still firm.
Drain and allow to cool. Once cool enough to handle grate the cooked potatoes into a bowl. I found the skin fell off easily during grating, if not peel first.
Snip the chives into the grated potato and stir through a generous dash of salt and pepper.
Press the potato mixture into a lined tray and put into a hot (200C) oven for 20 minutes.
At this stage you can opt to fry your potato mix into small circles for rosits in a pan.
After 20 minutes carefully flip over the hash brown. It should be lovely, bronze and crisp.
For the remaining 5 minutes of baking prepare the rest of your sides. I made these for breakfast and served them with oven roasted tomatoes, wilted baby spinach, poached eggs, bacon, toast and home made Dukka.