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  • 2 large potatoes
  • 1 medium onion
  • 2 heaped tablespoons chickpea flour
  • pinch of salt (optional)


  1. Wash the potatoes, if organic leave skin on and shred.

  2. Once completey shredded squeeze all the juice out and add to a clean and dry bowl.

  3. Cut or shred an onion. If shredding make sure to queeze the juice out as well. (A lot of juice comes out of shredded onion.)

  4. Add the onion on to the shredded potato, add the chickpea flour and salt.

  5. Mix together - get in there with your hands! Throughly mix together and shape into small or medium patties.

  6. On low heat add olive oil and fry the hash browns. Fry on this low heat for around 6/7 mins with a lid on. If you cook on medium or high you will over cook/burn the outside and have a raw middle (no beuno!).

  7. After 6/7 mins flip over and the hash brown should be nice and browned on that side. Cook for a further 6 mins on low.

  8. Once the hash browns are nicely browned and crispy on both sides, cool on a rack and enjoy! I freeze these and bring them out during the week. They kid love them!