Ingredients:

  • 2 medium russet potatoes (about 450g / 1 lb), peeled
  • 1/4 small onion (finely grated - about 30g / 1 oz)
  • 1 tablespoon all-purpose flour (plus more if needed) (15ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 2 tablespoons vegetable oil (30ml)
  • 100g / 3.5 oz cheddar cheese, grated
  • 2 tablespoons butter, softened (30g)
  • Optional fillings: ham, cooked bacon, sliced tomato, spinach, mushrooms (as desired)

Instructions:

  1. Grate the potatoes and onion. Squeeze out excess moisture.
  2. Mix the grated potatoes and onion with flour, salt, and pepper. Add more flour if the mixture seems too wet.
  3. Divide the mixture into four equal portions. Shape each portion into a flat, round patty.
  4. Heat oil in a frying pan over medium heat. Fry the hashbrown patties until golden brown and crispy on both sides (about 5-7 minutes per side).
  5. Place two hashbrown patties on a clean surface. Top with cheese and any desired fillings. Cover with the remaining two hashbrown patties.
  6. Butter the top of each toastie. Place butter-side-down in the frying pan. Butter the top of the toasties facing up. Cook until the cheese is melted and the hashbrowns are heated through and golden brown again (about 3-5 minutes per side).