Giant Hash Brown

Method12 steps · about 25 min

1. 1

   Step 1: Peel and coarsely grate all the starchy potatoes (1 kg), putting the grated potato in a large bowl of water as you work.

   Uses 1 kg starchy potatoes, such as Russet or Sebago · Water for holding the grated potatoes

2. 2

   Step 2: Drain the potatoes into a large colander and rinse under fresh running water until the water runs clear.

   Uses All grated potato solids · Fresh water for rinsing the grated potatoes

3. 3

   Step 3: Working a handful at a time, squeeze out as much water as possible. Put all the squeezed potatoes into a dry bowl.

   Uses All rinsed potato solids, leaving rinse water behind

4. 4

   Step 4: Mix 1 tbsp of the olive oil, all the measured salt (1 tsp) and black pepper to taste into the squeezed potatoes. Keep the remaining 3 tbsp oil separate for frying.

   Uses All the squeezed potatoes · 1 tbsp oil mixed into potatoes · 1 tsp salt for the potato mixture · Black pepper, to taste

5. 5

   Step 5: Heat 2 tbsp of the remaining oil in a 22 cm / 9-inch nonstick frying pan over medium-high heat. Reserve the last 1 tbsp for after turning.

   Uses 2 tbsp oil for the first frying side

6. 6

   Step 6: Spread all the potato mixture evenly in the pan and lightly pat it down with a spatula to about 1.5 cm thick.

   Uses All the prepared potato mixture · All the heated frying oil

7. 7

   Step 7: Cook the first side for 5–8 minutes, checking from 5 minutes, until the underside is golden and crisp. Gently lift an edge with a spatula to check; adjust the heat if it browns too quickly.

   Fry first face; check from 5 min · 5 minUses The complete shaped hash brown in the pan

8. 8

   Step 8: Take the pan off the heat. Carefully slide the hash brown, cooked side down, onto a large heatproof plate that is wider than the pan.

   Uses The whole hash brown lifted from frying oil

9. 9

   Step 9: Place the pan upside down over the plate. Using dry oven gloves or a dry folded tea towel to hold the hot handle and keeping the plate and pan firmly together, turn them over so the uncooked side lands in the pan. Keep hands clear of hot oil. If the cake breaks, it can be pressed back together in the next step.

   Uses The whole hash brown on the plate

10. 10

    Step 10: Return the pan to medium-high heat and drizzle the last 1 tbsp olive oil around its edges. If the hash brown broke, lightly pat it back into shape with a spatula.

    Uses The whole turned hash brown · Last 1 tbsp oil for the second side

11. 11

    Step 11: Cook the second side for about 4–6 minutes, checking from 4 minutes, until it is golden and crisp and the potato in the centre is tender. Lift an edge to check the underside and continue cooking as needed for a cooked centre, reducing heat if necessary.

    Fry second face; check from 4 min · 4 minUses The complete hash brown in the pan

12. 12

    Step 12: Slide the cooked hash brown onto a serving plate. Add a little extra salt if needed and scatter chopped parsley over it if desired. Cut into six wedges for six portions; the author also suggests four larger portions.

    Uses The complete cooked hash brown lifted from the pan · Extra salt, optional to taste when serving · Chopped fresh parsley, optional garnish