Herby Hash Browns with Eggs and Mackerel
A delicious twist on classic hash browns, featuring crispy texture, rich smoked mackerel, and fresh herbs, perfect for any meal.
Ingredients
For the Hash Browns
- 450 g whole unpeeled potatoes Russets or Yukon Golds work excellently.
- 1 piece egg, lightly beaten
- 1 tablespoon all-purpose flour Can substitute with almond flour or chickpea flour for gluten-free option.
- 2 handfuls mixed fresh herbs Such as dill, parsley, chives, tarragon, or soft thyme.
- 1/2 teaspoon sea salt
- 1 tablespoon butter
- 1 tablespoon vegetable oil
For Serving
- 250 g smoked mackerel, broken into large flakes
- scrambled eggs, for serving if desired
- freshly ground black pepper, to serve
Instructions
Preparation
- Place the potatoes in a saucepan of cold salted water and bring to a boil.
- Lower the heat and simmer for about 8 minutes, until slightly tender but still firm.
- Drain well and let them cool for a few minutes.
- When cool enough to handle, grate the potatoes into a large bowl, keeping the skins on for extra flavor and texture.
- Add the beaten egg, flour, chopped herbs, and salt. Mix until the ingredients are evenly combined.
- Divide the mixture into 4 portions and shape each one into a patty.
Cooking
- Heat the butter and vegetable oil in a large nonstick frying pan over medium heat.
- Cook the patties for 3 to 4 minutes per side, turning carefully, until crisp and golden brown.
- Lift them from the pan and place on serving plates.
- Top with scrambled eggs if using, add the smoked mackerel, and finish with a good grinding of black pepper.
Notes
Store leftover hash browns separately from eggs and mackerel. Cool completely and store in the refrigerator for up to three days. Avoid freezing cooked hash browns.