Ingredients:
- 4 medium floury, peeled potatoes
- 1 medium onion
- 1 egg, beaten
- salt and pepper
- vegetable oil, for frying
Method
- Grate the potatoes and onion into a clean tea towel and then squeeze out the excess liquid by twisting the towel. Place the mix in a large bowl.
- Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture otherwise the hash browns can be quite bland). Mix the ingredients well.
- Heat the oil in a frying pan and when the oil is hot, add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.
Serve hot for breakfast or as a lunch/dinner side dish.