Hot & Spicy Mexicana® Hash Browns






20 mins




makes 5-6

How to make:

1. Coarsely grate the potatoes and onion.  Scoop up some of the grated mixture and over the sink squeeze out any excess moisture between your fingers.  Put the squeezed potato and onion into a bowl and repeat with the remaining mixture. Alternatively, you can place the grated potato and onion in a clean tea towel and squeeze out the excess liquid by twisting the towel.

2. Add the grated Mexicana, salt, flour and beaten egg, season with pepper and mix well.  The mixture needs to be fairly firm, so its holds its shape while frying; add a little more flour if required.

3. Pour enough oil into a large frying plan to cover the base to a depth of 4-5 mm, heat over a medium flame.  When the oil is hot, but not smoking, drop spoonfuls of potato mixture into the oil and flatten slightly to form patties about 1cm deep.  Fry for 2-3 minutes on each side.  Once cooked, transfer to a plate with kitchen towel on it to remove surplus oil before serving.

What You Need:

  • 2 medium potatoes. peeled
  • 1 small onion. peeled
  • 50g Mexicana Extra Hot, grated
  • ┬╝ tsp salt
  • 2 tbsp plain flour
  • 1 medium egg, beaten
  • Oil for shallow frying
  • Pepper


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