Hash browns

4
20 minutes

Ingredients

  • 2 large Maris piper potatoes
  • 30g of butter, melted
  • salt
  • pepper
  • 1 tbsp of olive oil

Method

1
Peel and coarsely grate the potatoes. Squeeze out as much excess liquid as you can from the potatoes and place into a bowl
2
Stir in the melted butter and season generously with salt and pepper
3
Heat the oil in a 20cm non-stick frying pan over a medium heat
4
Add the potato and flatten down all the way to the edges of the pan to create a neat disc
5
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
6
Once crisp on both sides, transfer to a plate. Cut into four and serve immediately