INGREDIENTS
1 Kg Potato
2 Tbsp Plain Flour
1 Egg, Lightly Whisked
Pinch Of Salt
Vegetable Oil, To Shallow-Fry
METHOD
1 Preheat oven to 120C or 100c fan-forced.
2 Line a baking tray with paper towel.
3 Coarsely grate the potatoes into a colander.
4 Use your hands to squeeze out as much excess liquid as possible.
5 Transfer potatoes to a bowl.
6 Add the flour, egg and salt to the potato, and stir until well combined.
7 Divide mixture into 12 equal portions.
3 Add enough oil to a large deep frying pan to reach a depth of 2cm. Heat to 190°C over medium-high heat (when oil is ready a cube of bread will turn golden brown in 15 seconds). Spoon 4 portions of potato mixture around the edge of the pan and flatten slightly to form 8cm discs. Shallow-fry for 3 minutes or until golden underneath. Turn and shallow-fry for a further 2 minutes or until crisp.
NOTE
Use an egg lifter to transfer hash browns to prepared tray and place in preheated oven to keep warm. Repeat in 2 more batches with the remaining potato mixture, reheating and topping up oil between batches if necessary.
Season hash browns with salt to serve.
