Crispy Hash Browns

Name: Crispy Hash Browns
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4
Cuisine: British
Ingredients: 680g russet potatoes; ½ teaspoon sea salt; ¼ teaspoon black pepper; ¼ teaspoon onion powder; 3 tablespoons avocado oil; ½ cup grated cheddar cheese; 1 teaspoon paprika

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This recipe combines the classic crispiness of hash browns with the melty goodness of cheddar cheese and the subtle warmth of paprika, creating a delicious and flavourful breakfast or side dish.

Crispy Hash Browns

Rated 5.0 stars by 1 users

Servings

4

Prep Time

15 minutes

Cook Time

10 minutes

Author

The Cancer Cookery School

Crafted with vibrant flavours and exciting textures, these Cheddar and Paprika Hash Browns are specially designed for those experiencing dulled taste buds and bland taste due to chemotherapy. The robust combination of sharp cheddar and warm paprika not only tantalises the palate but also stimulates the trigeminal nerve, creating a lively sensation in the mouth.

This dish is adaptable and can be modified to cater to various other chemotherapy side effects that affect eating, such as mouth sores, dry mouth & throat, and difficulty chewing and swallowing, ensuring it’s not only delicious but also comforting. Dive into this exciting recipe that promises to awaken your senses and bring joy to your mealtime.

Don't forget to check out the notes section below for all the tweaks. We have listed 6 ways to make these hash browns suitable for mouth sores, 12 tips for adding more flavour and sensation in the mouth, and 6 tips to make them suitable if you have a dry mouth & throat.

Ingredients

680g russet potatoes
½ teaspoon sea salt
¼ teaspoon black pepper
¼ teaspoon onion powder
3 tablespoons avocado oil
½ cup grated cheddar cheese
1 teaspoon paprika

Directions

Peel the potatoes and grate them using the large holes of a box grater. Transfer the grated potatoes to a clean tea towel and squeeze out as much moisture as possible. This step is crucial to getting crispy hash browns.
In a large bowl, combine the grated potatoes, sea salt, black pepper, onion powder, and paprika. Toss well to ensure the potatoes are evenly coated with the seasoning. Add the grated cheddar cheese to the potato mixture and mix until evenly distributed.
Heat the avocado oil in a large frying pan over medium-high heat. Once the oil is hot, add the potato mixture. Press down firmly with a spatula to form a large pancake shape, about ½ inch thick. Cook for 5-7 minutes on one side or until the bottom is golden brown and crispy. Carefully flip over and cook the other side for another 5-7 minutes or until crispy.
Once cooked, serve immediately. Enjoy with a side of your favourite sauce or a dollop of sour cream.

Recipe Note

For sore mouth & mouth sores:

Reduce or Eliminate Spices: Spices such as paprika and black pepper might irritate mouth sores. Consider reducing the amount or omitting them entirely.
Avoid Crispy Textures: Although the crispy texture is a hallmark of great hash browns, it can be painful to chew with mouth sores. Cook the hash browns to be softer by reducing the cooking time on each side or covering the pan to steam them slightly.
Use Mild Cheese: Instead of sharp cheddar, opt for a milder cheese like mozzarella or a soft cheese that melts easily and is less acidic.
Incorporate Soothing Ingredients: Adding ingredients like yoghurt or sour cream into the mixture can create a creamier texture that’s easier on the mouth. These can also be used as a topping to add moisture and coolness.
Serve with a Cooling Sauce: Accompany the hash browns with a sauce that can soothe the mouth, such as a cucumber yoghurt dip or a simple sour cream dip.
Cook in Smaller Pieces: Smaller hash brown patties are easier to eat and require less chewing, which can be beneficial when dealing with mouth sores.

Bland taste:

Soy Sauce: A small splash can enhance the savoury depth. Use it sparingly to avoid making the hash browns too wet or salty.
Miso Paste: A little miso paste mixed into the potatoes before cooking can add a rich, salty, and savoury element.
Parmesan Cheese: In addition to or instead of cheddar, adding grated Parmesan cheese can provide a nice umami boost.
Anchovy Paste: A tiny bit goes a long way in delivering a deep, savoury flavour without an overly fishy taste.
Tomato Paste: A small amount can be mixed in for a concentrated source of umami.
Mushrooms: Finely chopped mushrooms, especially varieties like shiitake, cooked down until caramelised, can add a meaty umami flavour.
Worcestershire Sauce: Just a few drops can enrich the overall flavour profile with its complex, savoury depth.
Nutritional Yeast: Sprinkling nutritional yeast over or mixing it into the hash browns before cooking can add a cheesy, nutty umami taste.
Sun-Dried Tomatoes: Chopped sun-dried tomatoes can be mixed in for a tangy, umami-rich addition.
Bacon or Pancetta: Adding cooked and crumbled bacon or pancetta can introduce a smoky umami flavour.
Spice It Up: Ingredients like chilli can provide a sensation of heat. Even a small amount can bring a lively sensation to the mouth.
Mint: Mint can create a cooling sensation in the mouth. This can be very refreshing and stimulating.

Dry mouth & throat:

Add Moisture: Increase the amount of avocado oil used when cooking, or add small dollops of butter or margarine to the hash browns before cooking to help add fat, which can improve moisture in the mouth.
Softer Texture: Avoid cooking the hash browns until they're too crispy. Also see this tip in Mouth Sores section. A softer texture will be easier to chew and swallow. You might also consider partially mashing the potatoes for a creamier texture.
Serve with Sauces or Toppings: Accompany the hash browns with moisture-rich sides like apple sauce, sour cream, yoghurt, or a creamy dip. These can help lubricate the mouth and make it easier to swallow the food.
Avoid Salt and Spices: Salt can exacerbate the sensation of dry mouth, so reduce the amount of added salt and consider lowering the amount of spices like paprika if they cause discomfort.
Incorporate Hydrating Ingredients: Adding ingredients with high water content, such as zucchini or capsicums/bell peppers, finely shredded and mixed in, can help increase the moisture level of the hash browns.
Use Mild Cheese: Choose a mild, creamy cheese such as mozzarella instead of sharper, dryer cheeses. This can help add moisture without overpowering with flavour.