The ULTIMATE Hash-brown

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I owe a lot to the hash-brown ❤️ When I was made redundant back in 2020 and was busy applying to jobs at Iceland and other supermarkets as restaurants weren’t hiring due to lockdown, I shared my hash-brown recipe in an attempt to support those missing out on their McDonalds brekky hit and it went VIRAL. The recipe was shared around the world and gave me the confidence to keep creating videos. It genuinely changed my life – thank you carbs x

So here is it. My take on the classic! Once you’ve nailed the original, you can jazz it up with bacon bits, garlic, cheese, spring onion or various herbs and spices. You can even mould your potato mixture around blocks of melty cheese to get that oozy centre.

Serve as part of a full english breakfast, a filling in your loaded breakfast bap or simply stack them up and top with a poached egg…and maybe some spinach, hollandaise sauce and a sprinkling of chives. DELICIOUS. For something a bit fancy, try my sweet potato hash-browns with poached eggs and a sour cream and rose harissa drizzle. Get that boujee brunchy feeling without having to even leave the house. Just an excuse to stay in your pjs longer really.

Remember to tag me in all your Poppy Cooks inspired meals or DM me if you have any recipe related queries!


metric imperial
  • 2-3 potatoes, peeled and halved (yukon golds work well)
  • 2-3 maris piper potatoes, peeled and halved
  • 1 onion, finely chopped
  • 1 onion, finely chopped
  • 2 tbsp corn flour
  • 2 tbsps corn flour
  • 3 1/2fl oz vegetable oil, for frying
  • 100ml vegetable oil, for frying
  • Salt and pepper to season
  • Salt and pepper to season


  1. Place the peeled and halved potatoes in cold salted water. Bring to the boil and cook for around 20-30 minutes until tender but still with bite.
  2. Once cool enough to handle, finely cube up 2/3’s of the potatoes and keep 1/3 for mash.
  3. Fry off the chopped onion until translucent then remove the pan from the heat and add the finely cubed potato and the mashed potato. Mix well.
  4. Transfer the mixture into a bowl and add the cornflour and season well. You can add any other herbs and spices you fancy, let your imagination go wild here.
  5. Mould hash brown shapes with the potato mix and place on a lined tray. Leave to set in the fridge for at least an hour. I like the long oval shapes but do what you want!
  6. Once ready, in a frying pan add the oil. You may need more if your pan is large. As long as there is about 2cm of oil covering the pan you are good! Get this on a medium high heat.
  7. Fry off the hash browns in batches, flipping once you can see a golden crust appear. Try not to move about too much as you wan't them to retain their shape or not fall apart.
  8. Drain onto paper towel and serve. Enjoy!