Hash Brown-style golden shredded potato cake

Shredded potato pressed into a disc, fried until shatter-crisp on the outside and fluffy within — the side that makes any breakfast.

Ingredients

• 4 large floury potatoes (Maris Piper), peeled
• 1 small onion, finely grated
• 1 tsp salt
• 1/2 tsp white pepper
• Oil for shallow frying

Method

1. Coarsely grate the potatoes (or use a food processor with the grating disc).

2. Tip into a tea towel and squeeze out as much liquid as possible — this is critical for crispness.

3. Mix with grated onion, salt and pepper.

4. Divide into 4 portions. Press firmly into discs about 1.5cm thick.

5. Heat a 5mm layer of oil in a heavy pan over medium-high. Fry the discs 4 minutes per side until deep golden and crisp. Drain on paper.

6. Serve hot.

Notes

The drier the grated potato, the crispier the hash brown.