[Hash Browns Made in a Rikucho Ogasawara’s Onigiri Iron Plate]

Potatoes are now readily available in every Japanese household, but they were introduced to Japan from the Netherlands via Dejima Island in Nagasaki during the Edo period (1603-1868). At first, potatoes were not very tasty and were grown for viewing purposes, but in the Meiji period (1868-1912), the cultivation of potatoes for eating began in earnest.

In Japan, hash browns are a popular menu item at McDonald's and Burger King, and in North America, they are counted as one of the breakfast staples. Here is an easy way to make 4 pieces at a time using a combination of Rikucho Ogasawara's Onigiri Iron Plate and Kagoshima Takeseihin's Onioroshi.

Ingredients (4 pieces):
2 medium-sized potatoes (about 250g)
A pinch of salt
A pinch of black pepper
1 tablespoon potato starch
Olive oil

1. Peel potatoes and grate them.
2. Put 1 in a microwave-safe container, cover with plastic wrap and cook at 600W for 2 minutes 30 seconds to 3 minutes.
3. Divide into 4 equal portions and shape into round balls with a large spoon.
4. Pour a little more olive oil into the hollow of a greased rice ball baking pan, place 4 balls on the pan, and crush them flat.
5. Grill over low to medium-low heat until golden brown on both sides.

These are great as a light meal or side dish, as well as a snack for drinks, a snack for children, or a lunch box. You can arrange it by adding finely chopped bacon or cheese, or if you only have one potato, you can make a hash brown for one person with a Rikucho Ogasawara's mini pan S. Please give it a try.

Rikucho Ogasawara's Onigiri Iron Plate
Kagoshima Takeseihin's Onioroshi
Koishiwara ware's Tobikanna Mamezara
Rikucho Ogasawara's Mini Pan S