How to make the PERFECT hash brown: Morgan Hipworth

A talented Australian baker has shared his recipe to make deliciously crispy hashbrowns at home.

Morgan Hipworth, owner of the Melbourne business Bistro Morgan Bakehouse, shared the three-ingredient recipe online – and promised homemade hashbrowns taste ‘better’ than fast food alternatives.

The mouthwatering breakfast treat had the perfect golden exterior with a soft, warm centre.   

The food video shared on TiKTok swiftly went viral and was viewed more than 1.4 million times.

Morgan Hipworth (left) shared the three-ingredient recipe online – and promised homemade hashbrowns taste ‘better’ than fast food alternatives.

In the video he began by washing, peeling and grating the potatoes before leaving to soak in a bowl of cold water for 20 minutes

To make the tasty dish, Morgan used medium-sized crème royal potatoes, ghee (a type of vegetable butter) and corn flour.

In the video he began by washing, peeling and grating the potatoes before leaving to soak in a bowl of cold water for 20 minutes.

‘Squeeze out excess water and place onto a tray lined with paper towel to dry,’ he wrote.

Then in a pan over low heat he added three tablespoons of ghee with the potatoes and cooked on low for ten minutes or until the potatoes became soft.

Salt and pepper was also added to taste.

After cooking the potato he combined it with three tablespoons of corn flour in a bowl.  

‘Squeeze out excess water and place onto a tray lined with paper towel to dry,’ he wrote. Then in a pan over low heat he added three tablespoons of ghee, added the potatoes and cooked on low for ten minutes

After cooking the potato he combined it with three tablespoons of corn flour in a bowl, then formed the hash brown shaped pieces 

‘Using your hands mould into oval/hash brown shaped pieces, and place onto a grease proof lined baking tray. Place in the freezer for 20 minutes to ‘set’,’ Morgan said.

He cooked the hashbrowns in a deep fryer at 180 degrees Celsius for a couple minutes – but a pan filled with oil can also be used instead.

Before serving, the breakfast potato treat should be drained and seasoned with salt.

He cooked the hashbrowns in a deep fryer at 180 degrees Celsius for a couple minutes – but a pan filled with oil can also be used instead

The video was flooded with comments from avid foodies who were impressed with the golden end result. 

‘That crunch is immaculate!’ one person wrote, another added: ‘These look so good bet they taste amazing.’

‘It looks so delicious! I’ll try it tomorrow’ another wrote.