Crispy hash browns

Step 1/5

• 6 potatoes
• a drizzle of olive oil
• salt
• pepper

• muslin cloth
• grater
• sieve
• bowl

Wash, peel, and coarsely grate the potatoes. Place the grated potato in a muslin cloth, tea towel or similar, and add in plenty of freshly ground salt and black pepper. Leave to sit for five minutes over a sieve over a bowl, and then squeeze out any excess liquid.

Step 2/5

• 1 tsp onion granules
• 1 tsp garlic granules
• 2 tsp black onion seed
• 1 egg
• 1 pinch demarara sugar

• spoon

Beat the egg, and add it to the mixture, then mix in the black onion seeds, garlic granules and onion granules, as well as as a large pinch of demarara sugar.

Step 3/5

• a knob of unsalted butter

• frying pan
• kitchen towel

Heat up the olive oil and butter in a large frying pan over medium heat. Shape the potato mixture into six rounds, or more depending on how large you want them, and pat any excess liquid off with some kitchen paper.

Step 4/5

• plate
• kitchen towel
• offset spatula
• spoon

Fry for 8-12 minutes, basting it in the butter and olive oil and flipping frequently, until golden brown, crispy and delicious looking. Add more butter every now and then if you need more liquid to baste them. Place on a plate lined with kitchen paper, and sprinkle with more salt and pepper, whilst it is still hot. Leave to cool for a few minutes, and serve.

Step 5/5

Enjoy!

Enjoy your meal!