HasH brown potato

Ingredients

1) 500 g (about 2 large) potatoes

2) 2 tablespoons vegetable or canola oil

3) 2 tablespoons butter salt and pepper, to taste

Method:

1. scrub the potatoes—they do not need to be peeled—then coarsely grate. Squeeze the grated potato slightly to remove some of its water (this makes for a crispier end result).

2. heat a 30-cm frying pan, preferably nonstick, over medium–high heat. add the oil and butter.

3. When hot, add the potatoes and push down with a spatula to spread evenly in the bottom of his pan. Sprinkle the top with salt and pepper. cook until the bottom is browned and crispy, about 10 minutes. Do not try to flip until it is browned, or the potatoes might stick.

4. flip the hash brown, cut into sections if necessary, and cook another 10 minutes, or until browned and crispy on the other side.

5. serve immediately, or cool and simply reheat in the microwave or preferably in a hot oven 210°c for 5 minutes.

HINTS AND TIPS:

* You will need—grater, bowl, weight and spoon measures, nonstick frying pan and spatula.

* There are many different styles of hash browns. This recipe is about as easy and as fast as they come-and is, in fact, that of a Swiss potato dish called ‘Potato rosti’. Other recipes suggest boiling and mixing the potato with all kinds of ingredients—they’re not wrong. So the term ‘hash brown’ becomes quite loose, especially when made with sweet potato or even carrots.

* A standard supermarket potato is all that is required, this usually means a Sebago, Coli ban or Nadine.

* To avoid discoloration of the grated potato, work quickly and squeeze the moisture out as soon as possible. If making a large batch, keep the grated potato in water until ready to assemble, then be sure to

thoroughly squeeze out all the water before cooking.

* If using a nonstick pan, the use of oil and butter can be eliminated to reduce fats in the diet.

* For a variation, after squeezing excess moisture from the grated potato, try adding 1 egg yolk, 1 onion (finely chopped) and ¼ teaspoon hot (or mild) paprika. Instead of paprika, ½ teaspoon of finely chopped

herbs like rosemary or sage marry well with potato.

* Or add the kernels from a cob of corn to the recipe with 1 tablespoon chopped parsley, ½ red capsicum

(chopped) and 1 fresh red chili (chopped). Then top this with Guacamole and bacon.

* Once cooked, top regular hash browns with crispy bacon then grated cheese and finish in a hot oven for 5 minutes.