Hash browns recipe
 Hash browns are one of those brilliant recipes that taste amazing, look impressive and take very little effort. A welcome addition to any breakfast or lunch. 4 medium floury potatoes, peeled (like Maris Piper or King Edwards)1 medium onion1 egg, beatensalt and peppervegetable oil, for frying 4 medium floury potatoes, peeled (like Maris Piper or King Edwards) 1 medium onion 1 egg, beaten salt and pepper vegetable oil, for frying Method Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl.Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side.Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Coarsely grate the potatoes and onion into a clean tea towel and then thoroughly squeeze out any excess liquid by twisting the towel. Place the mix in a large bowl. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Add the egg, a good couple of pinches of salt and freshly ground black pepper (you need to salt the mixture well otherwise the hash browns can be quite bland). Mix the ingredients together. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Heat a good glug of oil in a heavy based frying pan over a medium–high heat. When the oil is hot (but not smoking), add spoonfuls of the potato mixture into the pan and flatten into patties about 1cm/½in thick. Flip over once browned and crispy – about 2–3 minutes each side. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Serve hot as a breakfast or supper side dish. Especially good with bacon and eggs. Recipe tips Generous seasoning is key to this easy recipe, so don't be shy with the salt and pepper. It's best to use standard brown onions for this recipe, but any type will do the job. To get really crispy hash browns make sure you squeeze out as much liquid as possible in step 1. Soggy spuds equal soggy hash browns. If you have a food processor with a grating disc, this will really speed up the process of preparing the potatoes. Use a slicing disc for the onions to keep tears at bay. When cooking the hash browns try not to disturb them in the pan. It's best to let them cook fully on the first side before turning. A non-stick pan really helps.