Homemade Hash Browns

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Steps

1. Step 1

   Place the potatoes in a saucepan (no need to peel or chop). Cover with cold water.

2. Step 2

   Place over a high heat and bring to the boil. Turn down the heat and simmer for 15 minutes.

3. Step 3

   Drain and leave to cool for 15 minutes.

4. Step 4

   Remove any eyes/black spots from the potatoes, then grate the potatoes using a rotary grater (or use a box grater, but protect your hands with a cloth).

5. Step 5

   Place the grated potato into a bowl and sprinkle over the cornflour and rice flour. Gently toss together to evenly coat.

6. Step 6

   Add the melted butter, oil, salt, pepper and garlic powder. Toss together again.

7. Step 7

   Divide the mixture into 8 portions and shape each one into a pattie, around 1cm thick – you can go round, oblong (like the famous ‘M’ restaurant), or triangle – like the frozen shop-bought style.

8. Step 8

   Place on a tray lined with baking parchment and freeze for 1 hour.

9. Step 9

   When you’re ready to cook, heat the oil in a large deep frying pan over a high heat.

10. Step 10

    When the oil is hot, carefully add the hashbrowns, 4 at a time.

11. Step 11

    Fry for 6-8 minutes, turning once, halfway through cooking.

12. Step 12

    Remove from the pan using a set of tongs and place on a plate/tray lined with kitchen roll to soak up excess fat. Place in a low oven to keep warm while you cook the second batch.

13. Step 13

    Cook the second batch and serve both batches with a sprinkling of Maldon salt.

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