Crispy Hashbrowns

Makes 8-10

Prep 20 mins

Cooking Time 10 mins


4 medium size brushed potatoes

4 teaspoons of tapioca flour (arrowroot starch)

1 teaspoon onion powder

4 tablespoons of Parmesan cheese 

1 teaspoon of salt (sea salt to serve) 

Oil for frying 

5-6 tablespoons of butter

Fresh thyme stalks (3-4) 

Crispy Hashbrowns


  1. Peel the potatoes and grate them with a box grater lengthways.
  2. Place the grated potatoes in a bowl and it filled with cold water to stop them from oxidation. Create movement in the bowl by swishing the potatoes around. 
  3. Strain the water and fill the bowl with water again allowing them to sit for 15 minutes. (this will remove any of the excess starch) 
  4. Blot the potatoes dry with a paper towel.
  5. Transfer the potatoes to a cheese cloth or clean tea towel and squeeze (for dear life) to remove as much of the excess water as possible (this will make them crisp)!
  6. Return the potatoes to the bowl and add in the salt, onion powder, tapioca flour (if any excess water pools on the bowl, squeeze it out).
  7. Create circular patties with the potatoes.
  8. Heat a fry pan on medium heat and add a few tablespoons of oil. Place four hash browns into the pan not moving them until the edges start the brown (approximately 5 mins). Gently flip and cook the other side. Press down on them gently with a spatula. 
  9. Add half of the butter with the thyme stalks. Tilt the pan and use a spoon to scoop the melted butter to baste the hash browns with the butter for 1 minute.
  10. Repeat the process with the remaining potatoes.
  11. Place them on paper towels and sprinkle with sea salt and a fresh grating of Parmesan cheese. 

    TIP: add the washed grated potatoes to a salad spinner then place them on paper towel to dry. 

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