Hash browns


First published in 2019
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Peel and coarsely grate the potatoes. Squeeze out as much excess liquid as you can from the potatoes and place into a bowl
Stir in the melted butter and season generously with salt and pepper
Heat the oil in a 20cm non-stick frying pan over a medium heat
Add the potato and flatten down all the way to the edges of the pan to create a neat disc
Cook until golden brown and crisp, then carefully flip over and repeat on the other side – you can do this by placing an upturned plate on top of the pan and flipping both before sliding the hash brown back into place
Once crisp on both sides, transfer to a plate. Cut into four and serve immediately
First published in 2019
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