Whether you call them grated potato fritters, hash browns, latkes or rosti, these parcels of crispy goodness are simply delicious. Or maybe you grew up calling them “mock fish”, as some of our readers did.
Ingredients
Method
Grate the potatoes on the coarse side of a box grater. Immediately place into a large bowl of cold water as they will start to brown very quickly.
Drain the grated potatoes through a strainer and rinse until water is clear; drain well. Add grated potato to a clean tea towel and squeeze to remove any excess water (the potato should loose and dry).
Place grated potato into a large bowl, stir in the onion, flour and egg; mix to combine. Stir in thyme or rosemary and season well with salt flakes and freshly ground pepper.
Heat enough of the olive oil to about 1.5cm deep in a large heavy-based frying pan over medium-high heat. When the oil is hot, carefully drop â…“ cup of potato mixture into the pan, leaving space between. Shallow fry in batches, for about 5 minutes or until golden brown on the bottom. Turn and brown on the other side. It should take at least 5 minutes per side.
Remove from pan, and drain on a rack. Season with salt and pepper and serve immediately with avocado, hot sauce and sour cream, if desired.
Suitable to freeze.
Test Kitchen tip
How to serve these grated potato fritters
Serve this crispy potato fritter recipe as-is with hot sauce, avocado wedges and sour cream on the side.
Or serve the potato hash browns as part of a hearty breakfast or brunch alongside poached eggs, grilled sausages or bacon, roasted tomatoes or wilted spinach.
Alternatively, make them bite size and use as a base for canapes.
Potato fritter recipe variations
DIAL UP THE FLAVOURS
- CHORIZO – add 2 crumbled and pan-fried smoked chorizo sausages to the potato mixture.
- FRESH CORN & CORIANDER: add the kernels from 1 large cob of fresh corn, 1 clove crushed garlic and ½ cup fresh coriander leaves to the potato mixture.
- FETTA & DILL – add ½ cup chopped dill and 150g crumbled Greek fetta to the potato mixture.
- GREEN OLIVE & CHILLI – add 90g chopped green olives and 2 finely sliced long red chillies to the potato mixture.
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