Making an Hash of it all…again

April 25, 2021

Recently I perfected the fakeaway MaccyD breakfast sausage patty together with a soft bake bap. The only thing missing was a hash brown. Whilst shopping online I came across hash brown waffles. I thought I would give these a whirl – until I looked up the SYN value. Four and half per portion was something I was not happy with. So began the quest to hack or improve upon the MaccyD hash brown, for as few, if not zero, SYNs.

The basic hash brown is made up of a few ingredients. Potatoes, onions, salt, pepper, and an egg for binding. Mindful to add more ‘Speed Foods’ into my diet I decided to use butternut squash as well, together with a few spices and herbs.


  • 500g potatoes
  • 500g butternut squash
  • 1 large onion
  • 1tsp salt
  • 1tsp black pepper
  • 1tsp smoked paprika
  • 2tsp cumin
  • 2tsp Basil
  • 1 egg
  • Frylight


  • Grate the squash, potatoes and onion
  • Add the spices & herbs
  • Add the egg Mix well
  • Form into patties
  • Cook at 200C until golden brown per side.

This where the fun began. I decided to use my waffle iron to make my hash brown waffles. Despite using a generous amount of frylight and allowing sufficient time for the waffle to brown – they just wouldn’t come out easily.

Undeterred I opted for some egg rings. This time I could use the air oven and placed 4 large patties per shelf. Cooking each side until richly browned. Fry light applied once per side.

If you have ever had a Rosti then you either love or hate them. I prefer them to many per-formed potato products. My hash browns may have failed as a waffle, but as a Rosti, they are both delicious and diet friendly.


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