These hash browns are crunchy on the outside and soft in the centre, and so easy to make. 






Skill level

Average: 4 (10 votes)


  • 800 g root vegetables (see note), peeled and coarsely grated
  • ¼ cup plain flour
  • 1 tsp baking powder
  • ¼ bunch spring onions, finely chopped
  • Pinch nutmeg
  • 4 eggs, boiled or fried, to serve
  • Country ham, to serve
  • Crusty baguette, to serve
  • Vegetable oil for frying

Cook's notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.


1. Place the root vegetables into a bowl and add the flour, baking powder, spring onions and nutmeg. Season with salt and pepper and mix to combine.

2, Heat a few tablespoons of oil in a medium–large pan and add large spoonful dollops of the mix. Press down lightly with the back of a spoon to flatten and cook for 1-2 minute before flipping (see note). Continue cooking then remove once they are golden brown. Drain on paper towelling. Repeat with remaining mixture. Serve with eggs, ham and baguette.



• When I made these in New Caledonia, I used igname, which is a popular local root vegetable. Use sweet potato or whatever root vegetable you have on hand. A mixture of vegetables also works well.

• You can cook these as flat patties or leave as round fritters.

• You could add chilli, smoked paprika or cayenne pepper to the batter, too.