Hash browns

by Ed Halmagyi


  • 1.2kg starchy potatoes (Sebago, Bintje, Golden Delight and Russet are all good choices)
  • 150g unsalted butter, melted
  • salt flakes and freshly-milled black pepper


1 Grate the potatoes on the coarse blade of a box grater, than squeeze out as much liquid as possible between your hands. Combine the pressed potato with the butter and season with salt and pepper.
2 Form the mixture into 12 equal discs, then fry in a large pan over a moderate heat fro 4 minutes each side, until deep-golden and crisp. Serve warm.

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