Hash browns

Ingredients

• 1.8 lbfloury potatoes, peeled
• 1onion, small, grated
• 1/4 cupvegetable oil
• 1 tspsea salt
• 1/2 tspblack pepper

Method

1. 1

   Grate the potatoes on the coarse side of a box grater straight into a bowl of cold water. Swirl them about with your hand until the water goes cloudy, then drain them.

2. 2

   Pile the potato into the middle of a clean dish towel, gather the corners and twist hard over the sink until no more water comes out. Do it in two batches if the towel is small. Tip the dry potato into a bowl with the grated onion, salt and pepper.

3. 3

   Heat half the oil in a large heavy skillet over a medium-high heat until it shimmers. Add heaped spoonfuls of the mixture and flatten each one with a spatula into a patty about a centimetre thick.

4. 4

   Fry for 6 to 7 minutes without moving them at all, until the underside is deep gold and lifts cleanly, then flip and give the second side another 5 minutes. Add the rest of the oil for the second batch and drain them on paper towels.