Crispy Hash Browns

Method

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1. Peel and coarsely grate the potatoes straight into a bowl of cold water.

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2. Swirl the potato around to rinse off the surface starch, then drain and repeat once more with fresh water.

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3. Tip the grated potato into a clean tea towel and wring it out over the sink with real force. Keep twisting until no more water comes out — you should extract a surprising amount.

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4. Toss the dry potato with the salt, pepper, onion powder and cornflour if using.

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5. Heat the butter and oil in a heavy 24 cm frying pan over medium heat until shimmering.

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6. Add the potato and press it into an even layer with a spatula, about 1.5 cm thick.

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7. Cook, completely undisturbed, for 8 to 10 minutes. Do not stir, poke or peek before 8 minutes.

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8. Slide the hash brown onto a plate, invert the pan over it, and flip. Add a little more butter and cook the second side 7 to 8 minutes.

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9. Slide onto a rack, salt lightly, cut into wedges and serve immediately.

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Chef’s Tips

• Squeeze harder than you think necessary, then squeeze again. This is the entire recipe.
• Do not touch it while it cooks. Every stir breaks the crust that is forming.
• For individual hash browns, press the mixture into rings or shape small patties and fry the same way.

Pairing Suggestions

• Fried eggs and bacon
• Ketchup or hot sauce
• Black coffee

Storage & Reheating

Best fresh. Refrigerate up to 2 days and re-crisp in a dry pan or a 200°C / 390°F oven for 8 minutes.

Common questions

Nutritional Highlights

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.