Hello!

My name is Nina and welcome to my blog, Naturally Nina. This is my space for all things that are important to me in living a healthful, vibrant and compassionate life. I hope you enjoy and can find a bit of inspiration!

Crispy Potato Hashbrowns

I want to introduce you to the crispiest, easiest, healthiest and most delicious potato hash browns you could possibly imagine. That's right. Zero oil, zero effort, but maximum crunch and yum factor!

Growing up in Switzerland, potato rosti was one of our staple dishes that we'd have for lunch or dinner at least once a week. Rosti is a great way to use up leftover potatoes, however the traditional version is usually cooked with lots of butter or oil to achieve that beautiful golden crust.

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The SECRET to these crispy hash browns is using a sandwich press to make them! The non-stick surface means you don't have to use any oil at all for a perfectly crispy, golden crust on these hash browns, they take less than 5 minutes to cook (if you use pre-boiled potatoes) and no cleaning up is required either. They make the perfect lighter and healthier alternative to traditional potato rosti, and you could even make one large potato hash brown instead of multiple smaller ones, to get it even closer to the original rosti version.

I love serving these as a side to everything and anything, from salads to veggie stews and mushroom stroganoff, or simply topped with some diced tomato, basil and avocado. Yum!

Be sure to tag me on Instagram if you try out this recipe and I hope you love them as much as I do!

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Ingredients:

  • Potatoes 
  • Black pepper and sea salt, to taste
  • Seasoning of your choice (I love garlic powder and dried herbs)

Method:

  1. Boil or steam your potatoes until soft
  2. Peel potatoes and grate coarsely. Sprinkle on seasoning of your choice, if using
  3. Using your hands, form roughly 2 Tbsp of the grated potato mixture into a round pile or ball shape
  4. Place potato mounds onto a preheated sandwich press, then close the press firmly
  5. Leave to cook about 3 minutes, being careful to lift the lid and check that they don't burn! They are done when they are golden and crispy
  6. Enjoy!

Notes:

  • You can also use sweet potato, or a mix, instead. In fact, you could even add in some grated zucchini or pumpkin if you like!
  • If you don't have a sandwich press, this recipe can also be made in a nonstick fry pan. Just flatten the potato mounds with a spatula and flip them half way to cook the other side!
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