Hash Browns

Hash Browns

15 min, makes 4

Ingredients

Makes 4

floury potatoes  500g
salt             to taste
pepper           to taste
oil              for frying

Maris Piper or King Edward. The drier the grated potato, the crispier the result, so squeeze hard.

Recipe

1. Peel and coarsely grate the potatoes.

2. Pile into a clean tea towel and wring out as much water as you can. This is the whole secret to crispy hash browns.

3. Season the grated potato with salt and pepper.

4. Heat a good layer of oil in a pan over medium-high. Press handfuls into patties and fry undisturbed for 4/5 minutes until deep golden, then flip and do the other side.

5. Drain on kitchen paper and serve.

❄ Freezer
Freeze: cook, cool completely, freeze on a tray then bag once solid.
Reheat: from frozen, no need to thaw. Hot pan or oven, 5 minutes a side until crisp.
Keeps: 3 months frozen.