Hash browns

Categories: March

Ingredients

• 400g Maris Piper or King Edward potatoes
• 1 small onion, grated
• 1 egg yolk
• 1 tbsp snipped fresh chives
• 2-3 tbsp vegetable oil

Directions

1. Preheat the oven to 140˚C/fan 120˚C/gas 1. Peel and parboil the potatoes in a large saucepan of salted boiling water for 8-10 minutes. Drain well and set aside to cool.

2. When cool, pat dry then coarsely grate into a large bowl. Add the onion, egg yolk and chives and season with salt and pepper. Stir to combine, then shape into 8 patties.

3. Heat the oil in a frying pan over a medium heat. Add 2-3 patties to the pan and cook without turning for 6-8 minutes or until golden and crispy (it is important that they are cooked on the bottom before turning or they will fall apart). Use a fish slice to turn the hash browns carefully and cook for a further 6 minutes until golden and crispy. Transfer to a plate lined with kitchen paper, then place on a baking tray and keep warm in the oven while you cook the remaining has browns (you may need to add a little more oil to the pan).

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