Make sure you use starchy potatoes for the best hash browns.
- 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.