Crispy Hash Browns

1. 1

   Preheat oven to 180u00b0C (360u00b0F).

2. 2

   Put a colander over a large bowl, then put the grated potato in the colander. Add a pinch of salt and a splash of oil to the potato and leave for a minute or two. Spend some time squeezing as much moisture out of the potato as you can.

3. 3

   Add smoked paprika, a touch more salt and a good pinch of pepper. Mix.

4. 4

   Preheat a medium-sized frying pan over high heat. Add about 2 tablespoons of canola oil and butter. Lay grated potato out in the pan evenly. Turn heat down to about medium, then let potatoes brown for 6-7 minutes on the first side.

5. 5

   Put a plate over the pan and carefully but confidently turn hash brown out onto the plate. Put pan back over heat, add a touch more oil and gently slide the hash brown back into the pan. Cook on the other side for another 5-6 minutes.

6. 6

   Gently slide the hash brown out onto a tray lined with baking paper, or just put it straight in the oven if pan is oven-proof. Cook for 10 minutes in the oven.

7. 7

   Once the hash brown is crispy and golden brown on both sides, serve it with whatever else you like, such as eggs, bacon, BBQ sauce, etc.

* Per serving · 4 servings · Values may vary.

No additional tips available.